Monroe Weiss

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This recipe is featured in the March/April 2018 issue of Zymurgy magazine. Join the AHA to enjoy Zymurgy and many more member benefits.

Paul Arends, member of the Brewsquitos in Grand Rapids, Mich., earned best-of-show for this fruited kettle sour beer in the 2017 Beer City Pro-Am Competition.

“When I met with Rob, Dave, and Ed at City Built Brewing Co., they gave me full latitude to make whatever I wanted,” he recalls. “I’ll never forget this thing they said to me: ‘What would you love to brew here?’

“It was obvious to me that they were in this thing for one reason: to have fun making beer with me. I looked at their tap list, and we talked about their upcoming brews. Since we were going to tap these in the heat of summer, I wanted to make something that was refreshing and easy to drink.

They were a very new brewery at the time, so I also wanted to make something that would sell quickly. I decided to make something sour but not too crazy. So, I went home, brewed a kettle sour with wheat, and split it three ways to test different fruit additions.

I brought in a few samples and we played around with various fruit types and ratios. Ultimately we ended up using…passion fruit, mango, guava, and grapefruit to balance the sour provided by the lacto.”

Monroe Weiss | Berliner Weisse


  • For 5.5 US gallons (20.8 L)
    • MALTS
    • 2.5 lb. (1.13 kg) Pilsner malt
    • 4.2 lb. (1.91 kg) white wheat malt
    • 7 oz. (198 g) Weyermann acidulated malt
    • YEAST
    • Fermentis Safale S-04 English ale yeast
    • Swanson Lactobacillus plantarum
    • 11 oz. (312 g) passion fruit (secondary)
    • 6 oz. (170 g) mango (secondary)
    • 6 oz. (170 g) guava (secondary)
    • 6 oz. (170 g) yogurt (primary)
    • 3 oz. (85 g) grapefruit (secondary)
    • 20 mL phosphoric acid added to mash
    • 3/4 cup (175 mL) corn sugar (priming bottles) or 0.33 cups (80 mL) for kegging


    • Original Gravity: 1.037 (9.3° P)
    • Final Gravity: 1.008 (2° P)
    • ABV: 3.9%
    • SRM: 3
    • Efficiency: 75%


    Mash grains at 148° F (64° C) for 60 minutes in reverse osmosis water treated with phosphoric acid. Fly sparge at 168° F (76° C). Then raise temperature to 167° F (75° C), lauter, and sparge with 3.5 gal. (13.5 L) of 170° F (77° C) water. Collect about 5.5 gal. (21 L) of runoff. Bring to a full and vigorous boil.

    The total boil time will be 90 minutes. Cool to 110° F (43° C) and add yogurt and Lacto culture. Purge kettle with CO2 and seal. Allow wort to sit for 5 days at 90° F (32° C) or until pH reaches 3.4. Bring to a boil, then chill to 67° F (19° C) and pitch English ale yeast. Once fermentation slows, rack onto fruit. Package after secondary fermentation is complete.


    Substitute 5.5 lb. (2.49 kg) wheat malt extract syrup for malts. Dissolve extract in reverse osmosis water and bring to a boil. After boil, chill to 110° F (43° C) and add yogurt and lacto for kettle souring as above.