Arabella Franco
Wheat beers are a top-fermented beer style brewed with a large proportion of wheat relative to the amount of malted barley. Wheat beers are often hazy with proteins and offer a distinct contrast to the brightly filtered industrial brews. Wheat beers are known for their soft, crisp flavour, which works well as a background for additions of berries and other fruits. Wheat beers are also characterised by their delicate texture and lighter body compared to barley malt. The banana and clove-like flavours of German wheat beers are due to the special yeast used rather than the use of wheat malts. Wheat beers are typically brewed with decoction mashes, which break down heavy proteins and increase available amino acids, malt flavour, and colour. The higher protein content of wheat also contributes to foam stability and increases the beer's mouthfeel.
Are Wheat Beers Malty?
| Characteristics | Values |
|---|---|
| Malt content | Wheat beers are brewed with a large proportion of wheat relative to the amount of malted barley. |
| Maltiness | Wheat beers are known for their malty sweetness. |
| Malt type | Wheat malts are the second most common malted grain used in brewing, after barley malt. |
| Malt flavour | Wheat malt imparts a lighter body than barley malt, often with a gently refreshing touch of acidity. |
| Malt colour | Wheat malts typically create a wort with a honey-orange colour, but dark wheat malts are also available. |
What You'll Learn
Wheat beers are often hazy and natural-tasting
The haze in wheat beers can be desirable, especially in classic unfiltered wheat beers, and brewers have developed techniques to manage and control it. For example, a protein rest at a specific temperature range can help break down or remove larger proteins that contribute to haze, while preserving medium-weight proteins that promote head retention. Other clarifying agents, such as Irish moss, gelatin, and activated silica gel, can also be added during the brewing process to reduce haze.
The haze in wheat beers is also related to the lack of a husk on the wheat kernel. In brewing, barley husks provide a natural filter bed during lautering and runoff of the sweet wort. Without husks, wheat beers can have lautering problems, and brewers often include a significant amount of barley malt to provide adequate filter bed material. Alternatively, brewers may add rice or oat hulls to the mash to aid in filtration.
The natural-tasting quality of wheat beers is attributed to the soft, crisp flavour of wheat, which provides a refreshing background for additions of berries and other fruits. Wheat beers are often hazy with proteins, offering a distinct contrast to the brightly filtered "industrial" brews. They are particularly well-suited for summertime refreshers, such as Bavarian weissbiers, Belgian witbiers, or American wheat beers.
Wheat beers have a long history, dating back to the Babylonians, who used wheat in their primitive beers. Today, wheat beers are enjoyed worldwide, with notable traditions in Germany, Belgium, and the United States. Wheat beers are known for their pale colour, mild flavour, and low hop bitterness, making them an excellent introduction to the world of handcrafted beers.
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They are known for their thick, long-lasting head
Wheat beers are known for their thick, long-lasting head. The higher protein content of wheat beers is responsible for this characteristic. The proteins in wheat beers act as a structural component in the foam, creating a dense head that lasts longer than traditional beers. The proteins in wheat beers are hydrophobic, meaning they move towards the foam and interact with other positive foam-stabilizing substances, such as hops.
The combination of wheat malt and barley malt also contributes to the thick, long-lasting head. Wheat malt, which has a higher protein content than barley malt, enhances the foam stability of the beer. The proteins in wheat malt, specifically glutens, make up a large portion of wheat proteins and play a crucial role in creating a dense head.
Additionally, the carbonation level of wheat beers contributes to their long-lasting head. Wheat beers typically have higher carbonation levels, which produce a generous stand of foam. The interaction between carbonation and the high protein content of wheat beers results in a thicker and more durable foam head.
The brewing process also impacts the head retention of wheat beers. For example, the use of whirlfloc or Irish moss as clarifiers can affect head retention. Some brewers choose to omit these ingredients to improve head retention.
Furthermore, the glassware used to serve wheat beer can influence head formation and retention. Tall, narrow glasses are commonly used for wheat beers as they minimize the exposure to ambient air, reducing the escape of carbon dioxide and promoting better head retention.
Overall, the unique characteristics of wheat beers, including their high protein content, carbonation levels, and specific brewing processes, contribute to their reputation for having a thick, long-lasting head.
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Wheat beers are usually mild in flavour
The two main varieties are German Weizenbier and Belgian Witbier. German Weizenbier, or Hefeweizen, is traditionally from Bavaria and is known for its low hop bitterness and relatively high carbonation. It has a distinctive cloudy appearance and is often served in 500ml vase-shaped glasses. The Hefeweizen style is particularly noted for its malty sweetness, with flavour notes of banana, bubble gum, and vanilla.
Belgian Witbier, on the other hand, is brewed mainly in Belgium and the Netherlands. It is a barley/wheat, top-fermented beer that gets its name from the suspended yeast and wheat proteins, which cause the beer to look hazy or white when cold. Belgian Witbiers often contain spices such as coriander, orange, and bitter orange.
Other types of wheat beer include Lambic, which is made with wild yeast, Berliner Weisse, a cloudy and sour beer, and Gose, a sour and salty beer.
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They are low in bitterness
Wheat beers are low in bitterness. Hefeweizen, a German wheat beer, has a low hop bitterness of about 15 IBUs. Wheat beers are known for their refreshing and crisp taste, with tangy flavours that pair well with light dishes and seafood. Wheat beers are also known for their high carbonation, which helps to balance out the malty sweetness.
The low bitterness of wheat beers is due in part to the use of wheat malt, which imparts a lighter body than barley malt. Wheat malt also gives wheat beers their delicate texture. The banana and clove-like flavours found in German wheat beers are due to the special yeast used, not the use of wheat malts. However, wheat malts do contribute to the overall flavour profile of these beers.
Wheat beers are often hazy, with proteins contributing to their cloudy appearance. This haze can be reduced by filtering, but this can also lessen the finished beer's stability. Wheat beers are typically served in vase-shaped glasses, and in Belgium, they are served in smaller 250ml glasses.
The low bitterness of wheat beers makes them easy to drink and a popular choice for those looking for a refreshing and approachable beer. They are particularly well-suited to hot weather and are the largest-selling drink for many microbreweries in India. Wheat beers are also gaining popularity among young Indians who are exploring the diverse world of craft beer beyond commercial lagers.
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Wheat beers are good summer refreshers
Wheat beers are known for their refreshing nature, and many brewers embrace the drink's warm-weather appeal with a seasonal release. Wheat beers are often hazy with a modest alcohol-by-volume (ABV), and their signature citrus flavour makes them a delightful summer drink. They are easy to drink and have more character than the lagers often associated with post-yard work consumption.
Wheat beers are also known for being "approachable, drinkable, balanced and perfect for the entry-level craft beer drinker". Brendan McGivney, chief operating officer of Odell Brewing Co. in Fort Collins, Colorado, says that "there is only so far a lager can go, and not everyone wants an IPA or a stout, but for easy drinking, it's a little more intense on the flavour spectrum."
The Oberon Ale from Michigan is a great example of a refreshing wheat ale. It is citrusy, with a hint of spice, and is often garnished with an orange slice. Another example is the Kona Big Wave Golden Ale, which is brewed with Citra and Galaxy hops, giving it a fruity and juicy taste and aroma while remaining light and easy to drink.
Wheat beers are typically brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German Weizenbier and Belgian Witbier, but other types include Lambic (made with wild yeast), Berliner Weisse (a cloudy, sour beer), and Gose (a sour, salty beer).
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Frequently asked questions
Wheat beer is a top-fermented beer brewed with a large proportion of wheat relative to the amount of malted barley. Wheat beers are often hazy and offer a distinct contrast to the brightly filtered "industrial" brews.
The two main varieties are German Weizenbier and Belgian Witbier. Other types include Lambic, Berliner Weisse, and Gose.
Weizenbier, or Hefeweizen, is a German wheat beer that traditionally has a large proportion of malted barley replaced with malted wheat. Witbier, or Wit, is a Belgian wheat beer that uses raw unmalted wheat and flavourings such as coriander and orange peel.
Yes, wheat beers are typically malty due to the presence of wheat malt. Wheat malts can add sweetness and develop smooth or complex flavours in beer.
Wheat lends a soft, crisp flavour to beer, creating a natural quality that works well as a background for additions of berries and other fruits. Wheat also enhances foam stability, resulting in a better, longer-lasting head on the beer.
