Arabella Franco
Wheat beers are typically light in color, low to medium in alcohol content, and can be cloudy or clear. They are usually top-fermented ales and must contain a minimum of 30% wheat in the brewing process. Wheat beers tend to lack bitterness, making them easy to drink. But does white wheat beer expire?
Beer doesn't expire in the same way that other foods and drinks do. Because of the alcohol content and the presence of hops, there is no pathogenic bacterial growth. However, beer does go bad and will eventually go flat and taste bad. Proper storage is key to extending the shelf life of beer.
| Characteristics | Values |
|---|---|
| Do white wheat beers expire? | No, but the taste will change over time. |
| What causes the change in taste? | Oxidation, light exposure, and bacteria exposure. |
| How to prevent the change in taste? | Store in a cool, dark place, and minimise oxidation by storing upright. |
| Shelf life | 6-9 months beyond the printed expiration date. |
| How to identify expired beer? | Lack of foam when opened, discoloured label, seepage around the cap, change in colour, or "dusty" settlement at the bottom of the bottle. |
What You'll Learn
- White wheat beers are brewed with at least 30% wheat and can be made with or without hops
- They are light in colour, low to medium in alcohol content, and may be cloudy or clear
- They are typically top-fermented ales but are sometimes bottom-fermented
- Wheat beers are known by different names in different countries, including Weißbier, Weizenbier, and Bière Blanche
- They are best served at 45-50°F in a flute or vase glass
White wheat beers are brewed with at least 30% wheat and can be made with or without hops
Wheat beer is a category of beer that originated in Bavaria and is typically a top-fermented ale. It uses at least 30% wheat in the brewing process and can be made with or without hops. The most well-known wheat beer is Hefeweizen, a refreshing German style that is popular worldwide. Wheat beers are usually light in colour, low to medium in alcohol content, and can be cloudy or clear. They tend to lack bitterness, making them easy to drink.
The early weissbiers ("white beers") were known for their pale colour, in contrast to the "brown" beers of the time. The term "white beer" comes from the fact that "wheat" and "white" share the same etymological root in most West Germanic languages, including English.
Wheat is used in brewing because of its soft, crisp flavour, which pairs well with additions of berries and other fruits. Wheat beers are often hazy with proteins and offer a distinct contrast to brightly filtered "industrial" brews. Wheat also contributes to foam stability, resulting in a better, longer-lasting head on the beer. Additionally, the higher protein content in wheat increases the beer's mouthfeel.
Wheat beer comes in a variety of styles, including German Weizenbier and Belgian Witbier, as well as Lambic, Berliner Weisse, and Gose. Weißbier, or German "white beer", uses at least 52% wheat to barley malt, resulting in a light-coloured top-fermenting beer. Witbier, or Dutch "white beer", uses flavourings such as coriander and orange peel. Belgian white beers are often made with raw unmalted wheat.
While wheat beer does not expire in the same way that food does, it can still go bad. The taste of old beer will change, and exposure to light, oxygen, and bacteria can negatively affect its flavour. Ultraviolet light, in particular, can cause a chemical reaction with the hops in beer, resulting in a skunky smell and taste. Proper storage, such as keeping beer in a cool, dark place, can help prolong its shelf life.
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They are light in colour, low to medium in alcohol content, and may be cloudy or clear
White wheat beers, also known as witbier, are light in colour. In fact, the term "witbier" means "white beer" in Dutch, and the beers are termed "white" because "wheat" and "white" share the same etymological root in most West Germanic languages.
The light colour of white wheat beers comes from the use of pale, air-dried malt, as opposed to the darker malt used in "brown beers". The barley used in witbiers is often not kilned, but rather left to dry in attics where the wind is allowed to blow past it. This process helps to achieve the light colour that the beer is known for.
White wheat beers are also typically low to medium in alcohol content. Traditional Belgian-style witbiers have an alcohol content of between 4.5% and 5.0% ABV, while the medium-bodied Blue Moon brand has an ABV of 5.4%. Grand cru white beers have a higher ABV of between 8% and 10%, but these are stronger, special-occasion beers.
White wheat beers may be cloudy or clear. Witbiers are often cloudy due to the suspended yeast and wheat proteins in the beer, which cause it to look hazy or white when cold. However, kristalweizen or kristalweißbier is a wheat beer that has been filtered to remove the yeast and wheat proteins, resulting in a clear appearance.
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They are typically top-fermented ales but are sometimes bottom-fermented
All beers fall into one of two categories: ales or lagers. The difference between the two is the method of fermentation. Ales are top-fermented, while lagers are bottom-fermented. Wheat beers, such as white wheat beers, are typically ales, and therefore top-fermented.
Top-fermenting yeasts are warm-weather yeasts called Saccharomyces cerevisiae. They are added to the wort at higher temperatures, between 60 and 75 degrees Fahrenheit. Top fermentation is a faster process, taking a minimum of one week or more to fully ferment. The yeast rises to the top of the fermentation vessel, where it is collected and saved for future use. Top-fermented beers are often described as "complex" or "full-flavoured". They tend to have a wider range of flavours and aromas, with fruity esters and spicy phenols. They can be light and refreshing, but also robust and complex, with hints of caramel, nuts, and spices. They usually have a more creamy foam.
Bottom-fermenting yeasts are cooler-weather yeasts called Saccharomyces pastorianus. They are added to the wort at lower temperatures, between 35 and 54 degrees Fahrenheit. Bottom fermentation is a slower process, taking well over a month to complete. The yeast settles at the bottom of the fermentation vessel. Bottom-fermented beers tend to have a milder flavour and are typically cleaner and crisper. They usually have a more crisp, bubbly, and persistent foam.
Top-fermenting yeast strains are used to produce beer styles such as pale ales, IPAs, stouts, porters, wheat beers, and Belgian-style ales. Bottom-fermenting yeast strains are used to produce beer styles such as Pilsners, Munich Helles, Dortmunders, Bocks, and Oktoberfest/Märzen beers.
While wheat beers are typically top-fermented ales, it is possible to produce a bottom-fermented wheat beer using a lager yeast strain.
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Wheat beers are known by different names in different countries, including Weißbier, Weizenbier, and Bière Blanche
Weißbier, or "white beer" in German, is a wheat beer that uses at least 52% wheat to barley malt, resulting in a light-coloured beverage. It is traditionally from Bavaria and is known for its low hop bitterness and relatively high carbonation. The terms Hefeweizen ("yeast wheat") or Hefeweißbier refer to wheat beer in its traditional, unfiltered form.
Weizenbier, or simply Weizen, is the term used in Western and Northern German regions, as well as in Switzerland, for Weißbier. It is a Bavarian wheat beer that traditionally uses a significant proportion of malted barley, which is replaced with malted wheat.
Witbier, or "white beer" in Dutch, is a barley/wheat, top-fermented beer brewed mainly in Belgium and the Netherlands. It gets its name from the suspended yeast and wheat proteins, which give the beer a hazy, white appearance when cold. Belgian witbier often includes spices like coriander and orange peel, resulting in a refreshing and slightly spicy flavour profile.
Bière blanche, or "white beer" in French, is the French name for wheat beer. It is similar to Belgian Witbier, embracing a hazy appearance and may incorporate local ingredients for a unique twist.
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They are best served at 45-50°F in a flute or vase glass
Serving temperature is a crucial factor in maximising the enjoyment of your beer. While it is a matter of personal preference, serving temperature can significantly impact the flavour and aroma of the beer.
Wheat beers, including American wheat ale, Belgian-style wit, Berliner-style weisse, and the well-known hefeweizen, are best served at 45-50°F. This temperature range is slightly warmer than the average refrigerator temperature, allowing the fruity, citrusy, piney, dank, and herbal flavour and aroma compounds to be released. Serving these beers too cold will mask their flavours and diminish the drinking experience.
Wheat beers are typically served in a vase-like or flute glass, which will add heat to the beer. Therefore, it is essential to serve them a few degrees colder than the target temperature to accommodate for the warming effect of the glass.
When it comes to glassware, a flute glass is ideal for wheat beers as it captures the carbonation and showcases the beer's colour and clarity. The narrow shape of the flute glass also helps to retain the beer's cold temperature. On the other hand, a vase-like glass, often called a "Vase" or "Weizen" glass, is specifically designed for wheat beers and is perfect for showcasing the beer's hazy appearance and dense, long-lasting head.
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Frequently asked questions
All beers will eventually go bad, but they don't expire in the same way that other foods do. The alcohol and hops in beer prevent pathogenic growth, so drinking an old beer won't make you sick. However, the taste will absolutely change, and the beer will go flat.
Beer lasts for about 6-9 months beyond the dates on the label, if stored properly.
When you open a bottle of beer, you should hear the normal "psssst" sound, and see some white foam rising from the liquid. Lack of foam is an indication that the beer has gone bad. Before opening, you can check for clues like a dusty bottle, a discoloured label, or seepage around the cap.
Beer should be stored upright in a cool, dark place. Refrigeration is best, especially if the beer was purchased refrigerated. A change in temperatures is not good for this product.
