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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.
A general name for alcoholic beverages made by fermenting a cereal (or mixture of cereals) flavored with hops. Classified under: Nouns denoting foods and drinks. Hypernyms (beer is a kind of...): brew; brewage (drink made by steeping and boiling and fermenting rather than distilling) Hyponyms (each of the following is a kind of beer): draft beer; draught beer (beer drawn from a keg) suds (a dysphemism for beer (especially for lager that effervesces)) lager; lager beer (a general term for beer made with bottom fermenting yeast (usually by decoction mashing); originally it was brewed in March or April and matured until September) ale (a general name for beer made with a top fermenting yeast; in some of the United States an ale is (by law) a brew of more than 4% alcohol by volume)