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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.
Beer is made from sugar and hops are traditionally (and typically) added to balance that sweetness with bitterness. Beers that are out of balance toward the hop side are considered hop forward. To complicate things, hops are also used for non-bittering flavor and aroma properties so some hop-forward beers will have heavy hop flavors and/or aromas. It is possible to have a beer that isn't bitter be hop forward because of this.