Juicer Beer: Is It A Wheat Beer?

Jucifer is a beer produced by Gnarly Barley Brewing Company, based in Louisiana, United States. It is a hazy/New England-style IPA, which is brewed with a combination of Citra and Mosaic hops, as well as Cascade and Pacific Sunrise hops. It has a soft mouthfeel and strong tropical fruit flavours. However, it is not considered a wheat beer, as wheat is not mentioned in the list of ingredients.

Jucifer Beer: A Wheat Beer?

Jucifer is a beer produced by Gnarly Barley Brewing Company, based in Louisiana, United States. It is described as a "devilishly delicious hop bomb" with tropical fruit flavours and a soft mouthfeel. But is it a wheat beer?

Wheat beer is typically top-fermented and brewed with a large proportion of wheat relative to malted barley. The two main varieties are German Weizenbier and Belgian Witbier, with other types including Lambic, Berliner Weisse, and Gose. Wheat beer often has a cloudy, hazy appearance and can be sour or salty in taste.

Jucifer, on the other hand, is classified as a New England/Hazy IPA (India Pale Ale). It is dry-hopped with Citra and Mosaic hops, giving it a hazy appearance and strong tropical flavours. While the exact ingredients of Jucifer are not publicly available, it seems that the beer is primarily hop-forward rather than wheat-based.

In summary, while Jucifer does have a hazy appearance and flavour profile that could be associated with wheat beers, it is more accurately categorised as an IPA. Therefore, it is unlikely that Jucifer is a wheat beer in the traditional sense.

German Weizenbier

Jucifer is a beer produced by the Gnarly Barley Brewing Company and Church Street Brewing Company. It is a hazy IPA with a high alcohol content of 9%. It is made with Citra, Mosaic, Galaxy, and Falconers Flight hops, and has a soft, thick body with a hint of lactose.

Now, onto German Weizenbier.

The two main types of Weizenbier are Dunkelweizen, which is a darker version made with darker malts, and Weizenstarkbier, or Weizenbock, which is a stronger version with a higher alcohol content.

The four largest brands of Weizenbier in Germany are Erdinger, Paulaner, Franziskaner, and Maisel, with many other regional brands also available.

Belgian Witbier

Jucifer is a beer produced by Gnarly Barley Brewing Company and Church Street Brewing Company. It is a hazy IPA with a high level of wheat and a soft, thick body.

Now, onto the topic of Belgian Witbier.

Belgian-style Witbier is a wheat beer brewed using unmalted wheat, sometimes with oats and malted barley. The name "Witbier" comes from the Belgian word "wit", meaning "white", which refers to the beer's bright, cloudy, golden colour, and thick, foamy head. It is also known as "white beer" in English-speaking countries.

History

Belgian white beers were first made in Leuven and Hoegaarden, in the Belgian province of Flemish Brabant, as early as the 16th century. The style fell into obscurity until it was revived by Belgian brewer Pierre Celis in the 1960s. He sparked a renaissance by using 50% raw wheat and adding crushed coriander and orange peels to create a somewhat sourer version than what is typically brewed today.

Taste and Ingredients

The wheat and oats in a Witbier give it a distinct bready quality, resulting in a smooth, creamy flavour that is light on the palate. It is spiced with coriander and orange peel, and occasionally other spices or herbs. The crispness and slight tang come from the wheat and the lively level of carbonation.

Serving

Witbiers are traditionally bottle-conditioned and served cloudy, with a tall, frothy head in a Weizen glass. They are often served with a lemon garnish, although this can affect the subtleties of the flavour.

Alcohol Content

Lambic Beer

Lambic is brewed from a grist containing about 60-70% barley malt and 30-40% unmalted wheat. The wort is cooled overnight in a shallow metal pan called a coolship, where it is exposed to the open air and inoculated by microorganisms. This process requires specific night-time temperatures and can only be carried out between October and May, as during the summer, too many unfavourable organisms could spoil the beer.

Berliner Weisse

The beer became incredibly popular in the 19th century, with more than 700 German breweries producing it. However, by the end of the 20th century, only two breweries in Berlin were still producing it. Today, Berliner Weisse is experiencing a resurgence in popularity, thanks to American brewers who have added their own twists to the traditional German style.

One characteristic of Berliner Weisse is that it is often served with flavoured syrups, such as raspberry or woodruff. The beer can also be mixed with other drinks, such as pale lager, to balance out the sourness.

In terms of taste, Berliner Weisse is known for its harmony between yeast and lactic acid, resulting in a refreshingly tart flavour. The beers are very pale in colour and may be cloudy due to a lack of filtering. Hops are not typically used in this style of beer, so bitterness is very low. Instead, Berliner Weisse showcases fruity-ester flavours and high carbonation, adding to its refreshing quality.

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