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...