Press Tart (4.4% | 8 IBU), our collaboration Berliner Weisse with 16-Bit Bar+Arcade, is loaded with marionberries and blueberries, tingling the palate with tartness and rich, berry flavor.

Reviews are done by Jim Matt, our Chief Science Officer, who is also a veteran FoBAB judge, GABF judge, and BJCP Master judge.

Malts: 2-row, White Wheat, Acidulated

Hops: Cascade

Press Tart is a Berliner Weisse. Talk about the history/characteristics of this style.

Berliner Weisse is one of the older styles of beer. Its origins are up for debate, but it likely originated in Germany and Northern Europe. Wild bugs were ubiquitous back in those days (17th and 18th century) and the Berliner Weisse was revered for its restrained lactic properties as well as its refreshing nature.

Press Tart is jam-packed with blueberries and marionberries. What does each berry bring to the beer?

The blueberries are there for little more than color and a supporting role. The marionberry is the star of the show, with complex berry flavor upfront. There are also some unfermentable sugars in the berry juices that contribute to the body of the beer.

What are the notable characteristics of this beer?

Tart and sour, rich but dry.

What makes this beer unique?

We used a new yeast in this beer that produces lactic acid during fermentation instead of using a lactobacillus culture to sour the beer.

What are some other Berliner Weisse beers that you dig?

Nodding Head Berliner is a classic for the style. Hottenroth by The Bruery is also delicious.

Appearance: Very dark purple/blue. Moderately hazy. Thin head that has average retention. Medium carbonation. It stains clothes fairly readily.

Aroma: Upfront clean lactic aroma that is soon taken over by berry/fruit. Medium light esters. No hop or malt aroma.

Taste: Moderately tart and sour. High berry fruit flavor, very complex. Very low bitterness. Dry finish.

Mouthfeel: Medium body, medium carbonation,

Overall: A moderately sour, very fruit-forward Berliner that goes down easy and is very food-friendly.

What foods would pair well with Press Tart?

The obvious: blueberry cheesecake. For contrast: duck confit and frites.

Ideal glassware for Press Tart?

The “tumbler,” or “tub,” is most traditional.