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Main article: Berliner Weisse. At one time the most popular alcoholic beverage in Berlin, this is a somewhat weaker (usually around 3% abv) beer made sour by use of Lactobacillus bacteria. This type of beer is usually served with flavored syrups to balance the tart flavor.
The production of beer is called brewing, which involves the fermentation of starches, mainly derived from cereal grainsâmost commonly malted barley, although wheat, maize (corn), and rice are widely used.