Wheat Beer - Hefeweizen. Wheat Beer. [2] Weißbier is so called because it was, at the time of its inception, paler in color than Munich's traditional brown beer. The style was revived by Pierre Celis at the Hoegaarden Brewery in Belgium[7] and the Celis Brewery in the United States[8] and is traditionally made with up to 50% raw wheat rather than wheat malt. ABV: 4.3 - 5.6. Among those used are: The Hefeweissbier, also known as Hefeweizen, is a pale straw to gold colored, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character. German Weißbier and Belgian witbier are termed "white beers" because "wheat" has the same etymological root as "white" in most West Germanic languages (including English).[1]. Weißbier is available in a number of other forms, including Dunkelweizen (dark wheat) and Weizenstarkbier (strong wheat beer), commonly referred to as Weizenbock. CO2 Volume: 3.6 - 4.48. Made with lager... Berliner Weisse. [10] Also, the suspended yeast in the beer causes some continuing fermentation in the bottle. Another balancing flavor note unique to Hefeweizen beer is its phenolic character; its signature phenol is 4-vinyl guaiacol,[3] a metabolite of ferulic acid, the result of fermentation by top-fermenting yeast appropriate for the style. Other wheat beer styles, such as Berliner Weiße, Gose, and Lambic, are made with a significant proportion of wheat. Sweetened syrups of lemon, raspberry or woodruff herb are often added before drinking. The two main varieties are Weißbier, based on the German tradition, and Witbier, based on the Belgian tradition; other types include Lambic (made with wild yeasts and bacteria), Berliner Weisse (a cloudy, sour beer), and Gose (a German-type sour, salty, herbal beer). Aventinus is an example of Weizen Doppelbock, stronger and darker version of Weizenbock,[5][6] made by the G. Schneider & Sohn brewery in Kelheim. It is well known throughout Germany, though better known as Weizen ("Wheat") outside Bavaria. Witbier (Literally, "white beer") or simply Wit: Dutch language name for the Belgian style of wheat beer. [13] A common item on pub menus in Bavaria is cola-weizen, which is a mix of cola and Weizenbier. Styles Hefeweizen. It is a descendant from medieval beers which were flavored and preserved with a blend of spices and other plants such as coriander, orange, and bitter orange referred to as "gruit" instead of using hops. [citation needed]. Hefeweizens are typified by little hop bitterness, and a moderate level of alcohol. The Hefeweizen style is particularly noted for its low hop bitterness (about 15 IBUs) and relatively high carbonation (approaching four volumes), considered important to balance the beer's relatively malty sweetness. The Weizenbocks typically have a much higher alcohol content than their lighter cousins. British brewers producing cask-conditioned varieties include Oakleaf Eichenblatt Bitte, Hoskins White Dolphin, Fyfe Weiss Squad and Oakham White Dwarf. This page was last edited on 27 November 2020, at 22:13. Made with at least 30 percent malted wheat, American wheat beer is light and drinkable. Your Go-To Resource for Beer. FG: 1.010 - 1.014. Other more typical but less assertive flavour notes produced by Weißbier yeast include "banana" (amyl acetate), "bubble gum", and sometimes "vanilla" (vanillin). Hefeweizen's phenolic character has been described as "clove" and "medicinal" ("Band-aid") but also smoky. These terms are used in the western (, Hefeweißbier or Hefeweizen: "Hefe" is the German word for yeast, added to indicate that the beer is, Kristallweißbier or Kristallweizen: "Kristall" being German for crystal, added if Weißbier is. [citation needed], Weißbiers feature fermentation by-products such as esters (which lend fruity flavors and aromas), especially isoamyl acetate, reminiscent of bananas, and the phenolic compound guaiacol, a metabolite of ferulic acid, which smells and tastes like cloves. [citation needed], The carbonation level can range from 5.5 grams per liter (approximately 2.7 volumes; slightly higher than that of most other German beers) to 7 grams per liter, or more. And of course, wheat beers have been hugely affected by the rise of sour beer styles in America, as the vintage German beer style of Berliner weisse received a popular American makeover typified … A minor variety of wheat beer is represented by Berliner Weiße (Berlin White), which is low in alcohol (2.5% to 3% ABV) and intentionally tart. Respect Beer®. Sometimes the percentage of wheat is even higher. A south German style of wheat beer (weissbier) typically made … For the homebrewer he provides recipes. Kristallweizen (especially in Austria) and American styles of wheat beer are sometimes served with a slice of lemon or orange in the glass. Type: Lager. [2], 10.1002/(SICI)1097-0010(19990301)79:3<453::AID-JSFA284>3.0.CO;2-H, "Michael Jackson's Beer Hunter – Belgium's Great Beers", Beer Judge Certification Program (BJCP) wheat beer style guidelines, https://en.wikipedia.org/w/index.php?title=Wheat_beer&oldid=991031131, Articles with unsourced statements from May 2015, Creative Commons Attribution-ShareAlike License, Weizenbier, short Weizen: "Weizen" is German for "wheat". This style represent the Mit Hefe version which is served with suspended yeast. Its ingredients include coriander and salt, which are unusual for German beers. The four largest brands in Germany are Erdinger, Paulaner, Franziskaner, and Maisel. Berliner Weiße is often served in a schooner. Among those used are: Bavarian-style wheat beer is usually served in 500 ml (17 US fl oz), vase-shaped glasses. OG: 1.044 - 1.052. Pale malt or pilsner malt is typically used with the wheat malt. Hop flavor and aroma are typically low. The bittering level of most Weißbiers is close to 15 International Bitterness Units, a very low level. All rights reserved. Belgian white beers are often made with raw unmalted wheat. [4] Other renowned brands are Augustiner, Weihenstephaner, Schneider (a bronze-coloured specialty), and Andechser. A variation on the barley wine style involves adding a large quantity of wheat to the mash bill, resulting in what is referred to as wheat wine. Witbier, white beer, bière blanche, or simply witte is a barley/wheat, top-fermented beer brewed mainly in Belgium and the Netherlands. By German law, Weißbiers brewed in Germany must be fermented using a "top-fermenting" yeast, which is technically an "ale yeast". Copyright © 1996-2020 BeerAdvocate®. This style originated in the United States in the 1980s.[11]. In northern Bavaria, it is common to add a grain of rice to kristallweizen, which causes a gentle bubbling effect and results in a longer-lasting foam.