Blueberry Syrup for Berliner Weisse

Print Recipe (PDF 105 KB)

Author:  Josh Latham
Prep time:  0:15
Cook time:  1:15
Yield:  roughly one quart
Portion:  varies
Number of portions:  varies


  • 2 cup Blueberries (fresh or frozen)
  • 2 quarts Water
  • 1 cup Sugar
  • ½ tsp Kosher Salt


  1. In a saucepan, bring the blueberries and water to a boil. Reduce the heat and simmer for about one hour.
  2. Transfer the mixture to a blender and puree for about a minute until it is smooth.
  3. Pour through a fine mesh strainer into another pot and use a spatula to work all of the liquid out keeping the skins and other solid particles behind.
  4. Add the sugar and salt to the strained liquid and heat and stir until dissolved.
  5. Put into a heat safe container and chill down.


I was tasked with making a blueberry syrup for Berliner Weiss to follow in the tradition of adding a sweet element to offset some of the sour. I knew that it shouldn’t be like the cloyingly fake and overly sweet IHOP syrup (though it is great on a stack of pancakes). The first step was to make a potent blueberry tea, then sweeten it just enough. The next was to make sure that it wasn’t so viscous that it would just sink to the bottom of the beer. I think that we were successful on all fronts and that for something so incredibly simple it packs a ton of flavor.

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