Wheat Beer And Hops: An Unlikely Friendship

Wheat beer is a top-fermented beer that is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German Weizenbier and Belgian witbier, with other types including Lambic, Berliner Weisse, and Gose. Wheat beers are known for their fruity characteristics and can vary in colour from light amber to dark. In terms of hops, wheat beers generally don't call for much bitterness and typically have a low hop bitterness of about 15 IBUs. However, the type of hops used can vary depending on the specific style of wheat beer and the desired flavour profile. For example, American wheat beers tend to have a more pronounced hop flavour, while German wheat beers have a more subtle hop presence.

Wheat beer is a top-fermented ale with a large proportion of wheat

Weißbier (German for "white beer") uses at least 52% wheat to barley malt to make a light-coloured top-fermenting beer. Witbier (Dutch for "white beer") uses flavourings such as coriander and orange peel. Belgian white beers are often made with raw unmalted wheat.

German Weißbier and Belgian witbier are termed "white beers" because "wheat" and "white" have the same etymological root in most West Germanic languages, including English.

Other wheat beer styles, such as Berliner Weiße, Gose, and Lambic, are made with a significant proportion of wheat.

Weizenbier, or Hefeweizen, is a beer traditionally from Bavaria, in which a significant proportion of malted barley is replaced with malted wheat. Wheat beer was introduced to Bavaria in the 15th century from neighbouring Bohemia. By law, Weißbiers brewed in Germany must use a "top-fermenting" yeast.

The Hefeweizen style is particularly noted for its low hop bitterness (about 15 IBUs) and relatively high carbonation, considered important to balance the beer's relatively malty sweetness.

Wheat beers are often hazy with proteins and offer a distinct contrast to the brightly filtered "industrial" brews. Wheat lends itself to summer-time refreshers, whether they be Bavarian weissbiers, Belgian witbiers, or American wheat beers.

Wheat has a different protein makeup than barley and is usually associated with higher protein levels in general. This contributes to a thick, long-lasting head on the beer.

Brewers use wheat along with barley because of wheat's soft, crisp flavour – a special quality that works well as a background for additions of berries and other fruits. Beer drinkers seem to love the “natural” quality of wheat beers.

Wheat beers are fruity, especially banana-flavoured

Wheat beers are known for their fruity flavours, with banana being a particularly prominent note. This is due to the high levels of esters and phenols produced by the wheat yeast during fermentation. The yeast strain used in wheat beers, such as Weizenbier and Witbier, can impart flavours of banana, cloves, and even bubble gum. The banana flavour is a result of the isoamyl acetate ester, which is a fermentation by-product of the wheat yeast.

The fruity notes in wheat beers are further enhanced by the low bitterness and subtle hop character. While wheat beers can be brewed with or without hops, they typically have a low hop presence, allowing the fruity esters to shine through. The hops that are used in wheat beers are often chosen for their delicate, fruity characteristics, such as the Cascade hops used in some American wheat beers. The low bitterness in wheat beers is a result of the low hop levels, as well as the high proportion of wheat malt, which contributes to a thick head and a hazy appearance.

The combination of fruity esters and low bitterness creates a refreshing and easy-drinking beer that is particularly well-suited for summer. Wheat beers are often light in colour, low to medium in alcohol content, and can range from cloudy to clear in appearance. The high protein content of the wheat malt contributes to a silky mouthfeel and a generous stand of foam.

The unique flavour profile of wheat beers, with their fruity and banana-like notes, has garnered them a dedicated following. Some of the most renowned wheat beers include Weihenstephaner, Erdinger, and Franziskaner, which showcase the distinctive characteristics of this style. The banana flavour in wheat beers is a defining attribute, setting them apart from other beer styles and contributing to their popularity, especially during the warmer months.

While wheat beers are typically associated with banana flavours, it is important to note that the specific yeast strain and fermentation conditions can also produce other fruity esters. For example, some wheat beers may exhibit bubble gum or vanilla notes, further adding to their complex and intriguing flavour profile. The art of brewing wheat beers lies in balancing the fruity esters with just the right amount of hop character to create a harmonious and refreshing beverage.

Wheat beers are not very bitter

The low bitterness in wheat beers is due to the fact that they are brewed with a large proportion of wheat relative to the amount of malted barley. This gives them a grainy character and a sweet, smooth taste. Wheat beers also tend to have high carbonation, which helps to balance out any bitterness.

American wheat beers, in particular, are known for their low bitterness. Brewers of this style of beer often choose hops that will complement the grainy, sweet character of the wheat rather than add bitterness. Hops such as Cascade, Amarillo, and Hallertauer are popular choices for American wheat beers, as they can add subtle citrus or fruity flavours that enhance the wheat character.

While wheat beers are not known for their bitterness, they do have a range of other flavours that make them unique and appealing. These include banana, clove, coriander, and other esters derived from the special type of yeast used in their fermentation. Wheat beers are also often cloudy in appearance, which can be off-putting to some drinkers, but this cloudiness is due to the suspended yeast and wheat proteins, which also contribute to the beer's unique flavour and mouthfeel.

Overall, wheat beers are characterised by their low bitterness and the prominence of other flavours derived from wheat and yeast. This makes them very approachable, sessionable, and refreshing beers that are particularly well-suited for summer drinking.

Wheat beers are hazy

Belgian Witbier is another wheat-heavy brew known for its haze. Traditionally, brewers add uncooked flour to the brew to enhance its pearly haze. This "protein haze" is a common occurrence in beer and does not affect its flavour or aroma. It is caused by the high levels of proteins in suspension, which can be more visible at colder temperatures.

Haze in beer can be caused by various factors, including proteins, yeast, and polyphenols. While haze is often seen as desirable in wheat beers, it can also be a sign of contamination by bacteria or wild yeasts, resulting in off-flavours such as sourness, butteriness, or other unpleasant tastes.

Wheat beers, with their signature haze, are crafted to balance their relatively malty sweetness with a low hop bitterness. The haze contributes to the soft glow and creamy mouthfeel associated with these styles of beer.

The haze in wheat beers is an expected and celebrated feature, indicating an artisanal product with minimal additives and filtration. So, the next time you encounter a hazy pint of wheat beer, savour the unique qualities that make these beers stand out from the crystal-clear lagers.

Wheat beers are heavier than pilsners and lagers

Wheat beers originated in Bavaria and are typically light in colour, low to medium in alcohol content, and can be cloudy or clear in appearance. They are known for their lack of bitterness, making them easy to drink. Wheat beers are also highly carbonated, which produces a generous stand of foam. The most widely known wheat beer is hefeweizen, a refreshing style from Germany that's popular around the world.

Lagers, on the other hand, have a wider range of colours and styles, from pale varieties like pilsners to dark amber styles like dunkels. They are the dominant global style of beer and are more expensive to make than ales. Lagers were traditionally fermented in caves during the cold months and consumed in the spring, which is why they are called lagers—the name comes from the German word "lagern", which means "to store".

While wheat beers are often referred to as "white beers" due to their pale colour, they can also have darker varieties such as Dunkelweizen, which is a cross between a hefeweizen and a dunkel. Wheat beers are more of a category than a style of beer and include several different varieties, each with its own unique flavour profile.

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