The Bruery, of Placentia, Orange County, California, was founded in 2008 by Patrick Rue: ah, now I see where the Rue comes from. The company prides itself on brewing Belgian-style experimental ales. I find it interesting that The Bruery uses its own, proprietary Belgian yeast strain. This means that they obtained ale yeast from Belgium, and “bred” it into their very own mad scientist strain. They experiment with other plants, such as grapes and orange peels, in some of their ales, as well as certain bacteria, such as those found in yogurt. Finally, they age their ales in wine and bourbon barrels — a fact that I personally really, really like.
The Bruery’s own description of Hottenroth is as follows:
Hottenroth Berliner Weisse is brewed in memory of Fred & Sarah Hottenroth, Patrick’s grandparents. This tart, German-style Berliner Weisse is as authentic as it gets. We use lactobacillus and a hint of brettanomyces to sour this very unusual, low gravity wheat beer. To cut the tartness for those with sweeter tastes, raspberry or woodruff syrup is a traditional way to sweeten the beer. Almost an extinct style, we hope to help revive the Berliner Weisse in memory of two great people.
The Bruery Hottenroth Berliner Weisse (3.1% ABV) is a low-alcohol, traditional style of sour wheat beer. The ale won the 2011 GABF Silver Medal and the 2012 World Beer Cup Silver Medal.
Everything On Tap Review: The Bruery Hottenroth Berliner Weisse:
Bottle: The bottle is a lovely shape, like a bottle of Burgundy red wine. The brown label is of a light color. The label is almost in the shape of a Celtic cross, and a pale yellow in color. The lettering is orange and pale green, and the script is flowery and lovely.
Pour: The color is golden and hazy. The head is a full three fingers thick, bright white, foamy, and sudsy. It dissipates very quickly, leaving almost no lacing.
Aroma: What an interesting aroma! The bouquet hits the nose with a bit of bright citrus. This is followed by the funky aroma of barnyard, or perhaps mildly-rotting fruit. Toasted wheat is obviously present, and the sweetness of some fruit is accompanied by a rather vinegar-like bouquet.
Flavor: The palate is assaulted with strawberries and fruity lemon. The barnyard funk is certainly present, and this is followed by a wheaty bitterness that is lovely. There is a hint of grassy hops, and a whisper of a milky element. Then, the sourness of the wheat overwhelms all else, until it is quelled on the finish with some mild, yeasty bread.
Mouthfeel: The mouthfeel is quite light-bodied. This beer has a very low alcohol content, so there is no sharpness of ethyl alcohol on the tongue. It finishes rather crisp.
Structure: The structure is light, but in a nice, balanced way. It is a good summer beer for this reason.
Food Pairing: This would be an absolutely lovely choice to pair with freshly picked raspberries or strawberries. It would therefore go well with mild, hard cheeses, or smoked salmon. In fact, it would complement sushi rather well.
Overall Rating Out Of 5 Possible Beer Mugs: