Berliner Weisse is a light, sour style of German wheat beer originating in Berlin.  Huguenots may have originated the style as they traveled through France to Flanders, having first mentioned it in the 1600s. During their time, there were said to be seven hundred weissbier breweries in Berlin. Later, in 1809, Napoleon and his troops identified Berliner Weisse as the Champagne of the North. He requested the beer be served with syrup to cut its extreme level of acidity. Berliner Weisse has a barely perceptible hop content and in Germany is still usually laced with the woodruff syrup Napolean enjoyed. Fermented with ale yeast and Lactobacillus delbruckii  the bacterium contributes a dominant mouth-puckering sourness which makes it an excellent food pairing beer.  Try it with fried chicken or fried green tomatoes for an amazing pairing.

A world class Berliner Weisse to try: Professor Fritz Briem 1809 Berliner Weisse