Boulevard Brewing Co. (Kansas City, Missouri) has announced that its Berliner Weisse will officially return for another Seasonal run on July 9, 2018, and this time around this refreshing brew is ditching bottles for a more convenient packaging option: 6-packs of 12 oz. cans.
Back for another year to serve as Boulevard Brewing’s easy-drinking, summer-time Seasonal, Berliner Weisse is a “light bodied, straw yellow” German-style Sour Ale that boasts a “refreshing lactic acidity” and “citrus aromas hinting to the soft sourness and lemon, lime and orange peel” added at the end of the boil. With a flavor profile that mirrors those aromatics, Berliner Weisse (4.5% ABV) promises to be “incredibly flavorful and fruity while being super refreshing and ideal for a balmy summer day.”
Berliner Weisse will officially release in the Greater Kansas City Area on July 9 and enter wider distribution shortly after that date. You can expect to find this Seasonal brew available in 6-packs of 12 oz. cans and on draft at craft beer establishments located in Alabama, Florida, Missouri and throughout the rest of Boulevard Brewing’s distribution network. Prost!
Vital Information for Berliner Weisse from Boulevard Brewing Co.
Release – Summer Seasonal, roll out begins July 9, 2018
Style – Berliner Weisse
ABV – 4.5%
IBUs – 6
Malts – 2-Row, Malted Wheat & CaraPils
Hops – Topaz
Added Ingredients – Orange, lemon & lime peel
Suggested Food Pairings – “creamy Havarti; crab eggs benedict; pretzels with tangy mustard; citrusy salad with mint, honey and lime; spicy tuna rolls”
Availability – 6-packs of 12 oz. cans & draft
Beer Finder – https://www.boulevard.com/beer/beer-finder/

If you happen to be looking for something a little lighter and on the sour side, Boulevard Brewing has you covered there as well with its second release of the season. Boulevard’s Berliner Weisse is a German-style Sour Ale that features a “a malt bill composed of two-row base pale malt, malted wheat and CaraPils, . . . subtle bittering with Topaz hops and additions of orange, lemon and lime peel at the end of the boil to punctuate a soft lactic acidity with bright, citrus notes.” After the beer undergoes primary fermentation with a strain of house ale yeast, the beer is then “inoculated with a lactobacillus culture that had previously been used to acidify