[James Lorden]

Interesting observation.  I had a Hottenroth (or whatever it's called) from the Bruery and thought that this Berliner Weisse would be a great combo for some brats and kraut.  For me - it didn't work.  The kraut's sour completely offset the beer's sour, and without a lot of background complexity the beer seemed very watered down and dull.  On it's own the beer's acidity was bracing and lively.  I am thinking that this style is better served as a contrast or an addition to other foods that need some sour (say seafood in place of a squeeze of lemon) but paring with sour foods is not a great idea...

[morticaixavier]

This is one of those things that is tricky when pairing food and beer or food and wine you often don't want to pair like with like as the flavours of one or the other can get lost or clash. Like wearing two different shades of the same color. Now a b.weisse with a really rich cake or rich sauce would work well.

[euge]

Like beef stew. Or salmon.

[morticaixavier]

yeah like that.