Red Vs White Wheat Beer: What's The Difference?

Wheat beers are a distinctive style of beer that has become popular among craft brewers. Wheat beers are often hazy, with a soft, crisp flavour that works well with the addition of berries and other fruits. Wheat beers are also known for their foam generation and retention. Wheat beers can be made with either red or white wheat, and the difference between the two primarily comes down to colour and protein content. Red wheat, also known as normal wheat, has a slight reddish hue and is typically malted, while white wheat lacks the genes that cause the red coloration and usually has a higher protein content. Brewers may choose to use red or white wheat based on the desired colour and haze level of the final product.

Red wheat is the normal wheat

Red wheat is the most common variation of wheat grown in the US, with most of it grown in the Midwest Plains states. It is also the only type of wheat cultivated in the UK due to its damp climate, and is grown alongside white wheat in Europe. Red wheat gets its name from its reddish-hued husk and darker-coloured berries. It has a stronger flavour than white wheat and is often used by home-flour millers.

Red wheat is considered a "hard" wheat, which means that its kernel has a harder texture and requires greater force to disintegrate. The flour obtained from a hard wheat kernel has a coarser particle size than flour from a soft wheat kernel. Hard wheats generally have a higher protein content and are used for bread-making. Soft wheats, on the other hand, are used for cakes and cookies.

Red wheat is also a winter wheat, which means it is planted in the fall and grows a few inches until winter causes it to go dormant. Winter wheats often produce a higher yield of berries and can have higher gluten content than spring varieties. Red wheat is high in protein, dietary fibre, selenium, and manganese, making it ideal for baking bread. It also has low saturated fat, low cholesterol, and minimal sodium content.

In brewing, red wheat is used to create distinctive beers, especially in Europe where wheat is the staple grain. Wheat lends a soft, crisp flavour to beers and is often used as a background for additions of berries and other fruits. Wheat beers are often hazy with proteins and are considered more "natural" and refreshing. The higher protein levels in wheat also enhance foam stability, creating a better, longer-lasting head on the beer, and increase the beer's mouthfeel.

Red wheat can be used in cooked form, ground into flour, or cooked for use in casseroles, pilaf, breakfast porridge, soups, stews, and bread.

White wheat lacks the genes for red colouration

Wheat beers are created using both barley and wheat. Wheat lacks the thick barley husk, which means it absorbs water more quickly and is therefore more difficult to malt. Wheat beers are often hazy with proteins and are usually lighter in colour than beers made primarily with barley.

The wheat used in brewing is defined as either "hard" or "soft", referring to the texture of the kernel. Hard wheat kernels require more force to disintegrate and have a coarser particle size, while soft wheat kernels are finer and used for cakes and cookies. Wheat is also defined as "red" or "white", referring to the colour of the seed coat. Red wheat is usually hard wheat, while white wheat lacks the genes that cause the red coloration.

Red wheat is also referred to as "normal" wheat and is malted, meaning it has the ability to convert its starches in a mash. White wheat, on the other hand, is a different variety of wheat that is also malted. It typically has more proteins than red wheat and a slightly higher extract yield, which is desirable in wheat beers where more haze is wanted. White wheat is also less sharp in flavour than red wheat and generally suitable for most wheat beer styles.

Red wheat has a maltier flavour

Red wheat beer has a maltier flavour than white wheat beer. Red wheat is also known as "normal" wheat and is the grain that has been malted, allowing it to convert its own starches in a mash. It has a slightly reddish hue and is generally harder than white wheat.

Red wheat beer has a more robust flavour and a stronger grain character than white wheat beer. It is described as being more grainy, but not by much. Red wheat beer also has a distinctive wheat flour flavour.

The difference in flavour between red and white wheat beers can be attributed to the genes that cause the red coloration in red wheat. These genes produce tannic compounds that affect the flavour of the beer. While the difference may be subtle, it is noticeable, especially when compared side by side.

The choice between using red or white wheat in brewing depends on the desired outcome. Brewers might opt for red wheat if they want a maltier, more robust flavour, while white wheat would be chosen for a more neutral, softer flavour profile.

White wheat is more neutral in flavour

Red wheat has a slightly stronger grain character, while white wheat is slightly crisper and softer on the palate. White wheat is also typically cloudier and retains its head better.

White wheat has more proteins than red wheat, which can create a stable haze in traditionally hazy styles such as witbier. The higher protein content of white wheat can also improve foam stability, resulting in a better and longer-lasting head on the beer.

White wheat is a different variety of wheat that lacks the genes that cause the red coloration. It is often used in wheat beers where more haze from protein is desired.

Red wheat is more robust

Red wheat is also referred to as "normal" wheat. It is the wheat that has been malted, allowing it to convert its own starches in a mash. It is often used in Hefeweizen and other traditional wheat beer styles due to its distinctive wheat flour flavour. It also improves the head and head retention in any beer style.

Red wheat has a higher protein content than white wheat, which can contribute to foam stability and a better, longer-lasting head on the beer. The higher protein content also enhances the beer's mouthfeel, giving it a fuller sensation in the drinker's mouth.

The use of red wheat in brewing can create problems in the brewhouse and make the beer hazy. However, this haze can be desirable in certain beer styles, such as witbier, where the high-protein content of red wheat helps create a stable haze.

Overall, the slight robustness of red wheat can add interesting characteristics to a beer, making it a versatile ingredient for brewers to experiment with.

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