Wheat beer

Wheat beer is a kind of beer made with a lot of wheat compared to barley. It is brewed using a top-fermented method. Two popular types are German Weizenbier and Belgian witbier. Other kinds include Lambic, which uses wild yeast, Berliner Weisse, a cloudy and sour beer, and Gose, a sour and salty beer.

Varieties

Weißbier (German for 'white beer') uses at least 52% wheat compared to barley malt to make a light-colored beer that ferments on the surface. Witbier (Dutch for 'white beer') uses flavorings like coriander and orange peel. Belgian white beers are often made with raw unmalted wheat.

German Weißbier and Belgian witbier are called 'white beers' because the word for 'wheat' shares the same root as 'white' in many languages. Other wheat beer styles include Berliner Weiße, Gose, and Lambic, all of which use a good amount of wheat in their brewing.

Weizenbier

Weizenbier, also known as Hefeweizen or Weißbier, is a traditional Bavarian beer where some barley malt is replaced with wheat malt. Wheat beer was introduced to Bavaria from Bohemia in the 15th century. By law, Weißbiere in Germany must use a "top-fermenting" yeast. Special yeast strains give the beer flavors like banana and clove. Historically, Weißbier was either made with a lot of wheat malt or from pale barley malt. It is famous throughout Germany, especially as Weizen outside Bavaria. Hefeweizen refers to the traditional, unfiltered version, while Kristallweizen is filtered for clarity.

Hefeweizen is known for its low hop bitterness and high carbonation, balancing its sweet maltiness. It also has a unique spicy flavor from fermentation. Other flavors can include banana, bubble gum, and vanilla. Hefeweizen and Kristallweizen usually have 4.9-5.6% alcohol. There are also darker versions like Dunkelweizen and stronger ones like Weizenbock, which can have up to 9.5% alcohol. Popular brands in Germany include Erdinger, Paulaner, Franziskaner, and Maisel.

Witbier

Witbier (French: bière blanche, 'white beer'), or witte, is a barley/wheat beer brewed mainly in Belgium and the Netherlands. It looks hazy or white due to suspended yeast and wheat proteins. Today, it often includes spices like coriander, orange, and bitter orange along with hops.

The style was revived by Pierre Celis at the Hoegaarden Brewery in Belgium and the Celis Brewery in the United States. It is traditionally made with up to 50% raw wheat instead of wheat malt. These beers can taste a bit sour due to lactic or acetic acid and may continue fermenting in the bottle.

Other varieties

Main articles: Berliner Weiße, Gose, Lambic, and Grodziskie

Berliner Weiße is a minor wheat beer style from Berlin, low in alcohol (2.5% to 3% ABV) and intentionally tart. It is often sweetened with syrups of lemon, raspberry, or woodruff herb before drinking.

Leipziger Gose is similar to Berliner Weiße but slightly stronger at around 4% ABV. It includes coriander and salt, which are unusual for German beers but traditional for this style.

Belgian lambic is made with wheat and barley but uses wild yeast for spontaneous fermentation.

A variation of barley wine includes a large amount of wheat, called wheat wine. This style started in the United States in the 1980s.

Names and types

Wheat beers have different names depending on where they are made and small changes in how they are made. Some common names include:

• Weissbier or Weisse: These names, meaning "white" in German, are mostly used in Bavaria and Austria.
• Weizenbier or Weizen: Also meaning "wheat" in German, these names are used in Baden-Württemberg, northern Germany, and Switzerland.
• Hefeweissbier or Hefeweizen: Adding "Hefe," meaning "yeast" in German, shows the beer is unfiltered and may have sediment.
• Kristallweissbier or Kristallweizen: Adding "Kristall," meaning "crystal" in German, shows the beer is filtered and clear.
• Dunkles Weissbier or Dunkelweizen: This is a darker version of wheat beer.
• Weizenbock: A wheat beer made in the bock style, starting in Germany.
• Witbier: The Dutch name for the Belgian style of wheat beer.
• Bière blanche: The French language name for wheat beer, meaning "white beer".

Serving

Bavarian-style wheat beer is often served in special 500 ml vase-shaped glasses. In Belgium, a type called witbier is usually served in smaller 250 ml glasses, and each brewery has its own glass shape. Another style, Berliner Weiße, is often served in a type of glass called a schooner.

Sometimes, wheat beer is served with a slice of lemon or orange, especially in places like Austria and America. This started in Portland, Oregon, in the 1980s at a pub called the Dublin Pub, where they added lemon to a beer from Widmer Brothers Brewery to bring out its citrus flavor. In northern Bavaria, people sometimes add a grain of rice to create a gentle bubbling effect and longer-lasting foam. A popular drink in Bavaria is cola-weizen, a mix of cola and wheat beer. During summer, another favorite is radler, a mix of wheat beer and lemonade named after cyclists.

Sensory profile

German-style wheat beers have fruity flavors and aromas, often reminding people of bananas. This comes from special yeast used in making the beer. They also have a hint of clove-like smell from other natural parts in the brewing process. These beers are not very bitter, usually around 15 international bitterness units, which is quite low.

The carbonation in wheat beers can vary but is often a bit higher than in other German beers, creating a nice, fluffy foam when poured. This foam is especially noticeable because of the high protein content in the wheat used.