Wheat beer

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Wheat beer is a beer that is brewed with a significant proportion of wheat. It is common for wheat beers to also contain malted barley. The addition of wheat lends wheat beers a light flavour and pale colour. Wheat beers are usually top-fermented (in Germany they have to be by law). Wheat beer is distinguished by its creamy texture and sweet flavour, and some styles have overtones of banana and clove.

Varieties

The two most common varieties of wheat beer are Belgian witbier and German Weißbier.

Belgian witbieren ("white beers") are based on the best-known example, Hoegaarden Wit. Such beers get their name from suspended yeast, which give it a whitish colour. Belgian white beers often have spices such as coriander or bitter orange peel added, giving them a slightly fruity flavour. They are also often made with raw unmalted wheat, as opposed to the malted wheat used in other varieties. A portion of oats may also be added to the mash.[2]

German wheat beers are a well-known variant throughout the southern part of the country, the name changing from Weizen in the western (Baden-Württemberg) regions to Weißbier or Weiße in Bavaria. Hefeweizen (German for "yeast wheat") is a variety in which the beer is not filtered before bottling.

Hefeweizen

Hefeweizen is a German style of wheat beer in which the yeast is not filtered out. Though Kristallweizen (clear), Dunkelweizen (dark), and Weizenstarkbier or Weizenbock (higher alcohol content) varieties are available, they are not considered true hefeweizen unless left unfiltered. The filtration which takes the yeast out of Kristallweizen also strips the wheat proteins which make Hefeweizen cloudy. Bavarian weizen beers are fermented with a special strain of top-fermenting yeast, Torulaspora delbrueckii, which is largely responsible for the distinctive flavour.

Alternate terms for hefeweizen include: Hefeweißbier, sometimes Weißbier, Hefeweiße, Weizenstarkbier (not necessarily a hefeweizen unless left unfiltered)

Some prominent commercial examples are produced by Paulaner, Erdinger, Schneider Weisse (original amber only), Franziskaner, Hacker-Pschorr, Weihenstephan and Widmer.

Sour varieties

A minor variety of wheat beer is represented by Berliner Weisse (i.e. Berlin White), which is low in alcohol (2.5% to 3% ABV) and quite tart. Although it can be imbibed by itself, enthusiasts often add sweetened syrups of lemon, raspberry, or woodruff herb into the beer.

A very similar light beer variety of the Rhineland, near Düsseldorf, called Wieß (local language for "white") is now almost extinct.

Leipziger Gose is similar to Berliner Weisse but slightly stronger at around 4% ABV. Its ingredients include coriander and salt, which means it does not comply with the Reinheitsgebot. Both Gose and Berliner Weisse acquire their sourness through the use of lactic acid bacteria in the fermentation in addition to yeast.

The Belgian Lambic is also made with wheat and barley, but differs from the witbier in its yeast. Lambic is a brew of spontaneous fermentation

According to the place in which the beer is brewed and small variations on the recipe, several different names are used for wheat beer:

Different names and types of wheat beer

Weißbier, short Weiße: these terms are used almost exclusively in the southern German state of Bavaria. "weiß" is German for "white".

Weizenbier, short Weizen: this name is used outside of Bavaria to indicate the same thing.

Hefeweißbier or Hefeweizen: "Hefe" is the German word for yeast. The prefix is added to indicate that the beer is bottle-conditioned and sedimented.

Kristallweißbier or Kristallweizen: if the weißbier is filtered, the beer will look "clear" (or "kristall").

Dunkles Weißbier or Dunkles Weizen: a dark version of a wheat beer ("dunkel" is the German word for "dark").

Weizenbock is a wheat beer made in the bock style originating in Germany. A classic example of this style is Aventinus, made by the G. Schneider & Sohn brewery in Kelheim, Germany.

Witbier or simply Witte: Dutch name for the Belgian style of wheat beer, often it will be used with a brewery attached, e.g. 'Witte Hoegaarden', Wheat beer from the Hoegaarden brewery in Belgium, or 'Wieckse Witte', a Dutch witbier. The diminutive Witteke is also used.

Bière Blanche or Blanche: French name for these beers.

Internationalisation

Many breweries in the U.S. as well as in Canada now make their own varieties of wheat beer and it is particularly popular in Portland, Oregon, considered one of the US "beer capitals". North American wheat beer is a distinct style fermented with ordinary ale yeast, with a less fruity taste than (German) Hefeweizen. Wheat beers made in the American, German, and Belgian styles are often sold by US breweries as a spring or summer seasonal product.

Weizen is also brewed in Austria.

Wheat beer is also becoming quite popular in Australia. Brands such as Redback and others are making wheat beer more accessible to Australian beer drinkers.

In Brazil, beer brand Bohemia (which was founded by a German immigrant in the 1800s) has begun marketing a "cerveja de trigo" - or wheat beer - called Bohemia Weiss. It is available in supermarkets throughout the country.

In Britain, wheat beer is not considered traditional, but several small brewers produce cask-conditioned varieties, such as, Fuller's Discovery, Oakleaf Eichenblatt Bitte, Hoskins White Dolphin, Fyfe Weiss Squad and Oakham White Dwarf. British wheat beer tends to be a compromise or hybrid of the continental style with an English bitter, rather than an exact emulation.[3][4]

Serving wheat beer

Wheat beer is often served in special wheat beer glasses. German style wheat beers are usually served in glasses that hold one-half liter (plus additional room for the foam) and are tall and taper slightly towards the base.

Belgian wits are usually served smaller, 25cl glasses, which may be pre-cooled until they are frosted with ice. Hoegaarden has a distinctive chunky, hexagonal glass. The customer will be asked if they want a slice of lemon added.

There does not appear to be any strong preference for any special type of glass for American-style wheat beers.

There are two main methods for pouring a German-style wheat beer. In each case, choose a glass that has room for the ample head on most wheat beers. Put some cold water into the glass, shake it and drain it.

For the first method, hold the glass in a 45 degree angle and fill it carefully, avoiding any audible "glugging". Leave some remaining in the bottle and swirl it lightly to get all the yeast in suspension and then top up your glass. Warner refers to this as the "master pour" which can be challenging due to the relatively high carbonation and protein levels in these beers. [1]

Alternatively, place the glass upside down over an open bottle so that it rests on the mouth of the bottle and invert the assembly; then slowly withdraw the bottle