J. Wakefield DFPF
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Tasting Notes
This is a Berliner Weisse from a brewery known for fruit-forward, heavily adjuncted sours, so expect a sharp lactic tartness upfront with a thin, spritzy body. The base grain character is minimal — wheat and pale malt stay in the background — while fruit additions (if present in this variant) push tropical or berry notes to the front. The finish is dry and acidic, leaving a clean pucker rather than lingering sweetness. Without confirmed tasting notes on this specific release, the above reflects what J. Wakefield's style of Berliner typically delivers.
About the Brewery
J. Wakefield Brewing is based in Miami, Florida, and has built a strong reputation in the Southeast craft beer scene for high-adjunct sour ales and hazy IPAs. They are particularly well known for heavily fruited Berliners and pastry-adjacent sours that lean into tropical and dessert-inspired flavor profiles. Their limited releases generate significant collector interest and are frequently traded in the broader craft beer community.
Food Pairings
The sharp acidity here works well with brined or pickled foods like a charcuterie board, where the tartness mirrors the tang of cured meats and cuts through fat. Light seafood — ceviche in particular — matches the citrusy acidity without competing. A fruit-forward salad with goat cheese benefits from the beer's lean body and tart backbone acting as a palate cleanser between bites. If the beer carries a strong fruit addition, spicy Thai or Vietnamese dishes make a natural counterpoint, the sweetness and acid tempering heat.
Style Guide
Berliner Weisse is a German wheat beer style defined by pronounced lactic sourness, a very light body, and low bitterness — hops are nearly absent. It originated in Berlin and was historically served with flavored syrups to soften the acidity. ABV typically falls in the 3–5% range, though American craft breweries often push it slightly higher and layer in heavy fruit or other adjuncts. It differs from Gose in that it lacks salt and coriander, and from Flanders-style sours in that its acidity comes entirely from lactic rather than acetic fermentation.