Wheat Beer: American Style, Explained

American wheat beer is a style of beer popularized by American craft breweries. It is typically brewed with malted wheat for 30% or more of the grist and fermented with either lager or neutral ale yeast. The beer is known for its mild, flour-like malt flavour and less yeast character than its German cousin, the Hefeweizen. American wheat beer is often served unfiltered and has a cloudy appearance when roused. It is also known to be a refreshing summer style and is usually paired with lighter foods.

History of American Wheat Beer

Wheat has likely been used as a grain for brewing since Babylonian times or earlier. Ancient Egyptian hieroglyphics found in several Egyptian tombs illustrate two different grains. The earliest civilizations to utilize agriculture most likely harvested all sorts of grains and brewed with whatever was available that particular season.

The Bavarian style of Germany is typically considered the origin of the modern wheat beer. In the 15th century, wheat beer was introduced to Bavaria from neighbouring Bohemia. However, due to the German "Purity Law", or "Reinheitsgebot", only beer made from barley was allowed to be brewed in Bavaria until 1548, when William IV, Duke of Bavaria, gave Baron Hans VI von Degenberg special permission to brew and sell wheat beer.

In the 1980s, American wheat beer was born. Two brothers, Rob and Kurt Widmer, working at the Dublin Pub in Portland, Oregon, were asked by the bar's owner to create a new beer. At the time, customers usually had only Dark and Light to choose from, so the Dublin pub was eager to expand its offerings. The Widmer brothers created a Weizenbier and left it unfiltered and cloudy. The ale yeast they used added the appearance they were looking for, but Cascade hops were needed to add the notable citrus flavours. Due to the use of Cascade hops, the American version is more bitter than its German counterpart. Most American wheats were inspired by the Widmer Brothers Hefeweizen.

How to Brew American Wheat Beer

American wheat beer is a relatively new style of beer, with its first realisation occurring in 1984. It is an Americanised version of a Hefeweizen, typically falling between a pale straw and deep gold colour. It is usually served unfiltered, giving it a cloudy appearance, and is known to be a refreshing summer style.

Ingredients

The grist for this beer is a simple blend of domestic two-row, wheat, and sometimes rye. The wheat malt will make up a large majority of the grist, ranging from as low as 25% to as high as 70%, with most proportions falling somewhere in the middle at around 30-50%. The remaining grist will consist of a quality 2-Row or pale malt. Specialty malts, if used, should be kept to a minimum and may include paler caramel malts, cara-wheat, dextrin malt, Munich, and honey malt.

The hops used in American wheat beer can be American, such as Cascade, Amarillo, Willamette, Liberty, and Mt. Hood, or German, such as Tettnanger, Hallertauer Mittelfrüh, Perle, and Spalt.

The yeast used should be a non-flocculent strain with clean and neutral characteristics. Esters and phenols should be muted. Lager yeast can be used, but ale yeasts are more common, including:

• White Labs: American Hefeweizen (WLP320) or California Ale (WLP001)
• Wyeast: American Ale (1056), American Wheat (1010) or Kölsch (2565)
• Dry Yeast: Safale US-05

Brewing Process

The mashing phase involves mixing the grains with hot water to extract sugars. The mash temperature should be around 152 °F (67 °C) to strike a balance between fermentable and non-fermentable sugars. The mash should be kept thinner than usual, with a liquor-to-grist ratio of about 3:1. The grain bed should also be kept shallow to prevent it from getting overly weighted down.

Rice hulls can be added to the grist to prevent stuck mashes or sparges, as wheat malt does not have a husk.

A bittering addition at the beginning of the boil is required. If more hop character is desired, one or two small additions can be added towards the end of the boil. The total boil time will be 90 minutes. Irish moss or other kettle finings should be added with 15 minutes left in the boil.

Fermentation temperatures should be in the mid to higher 60s °F (20°C) to keep ester production to a minimum. A healthy pitch of yeast is important, and the wort should be oxygenated. Temperature control is crucial to preventing off-flavours from developing over time.

Flavour Profile

American wheat beer is characterised by its bready, grainy, doughy, or cracker-like qualities, with a subtle sweetness. It has a higher hop bitterness than German wheat beer but remains modest, with hop flavours ranging from low to moderate. It should not have any banana esters or clove phenols and should be easy drinking and refreshing.

Serving

American wheat beer is typically served unfiltered and can be paired with a variety of foods, including seafood, eggs, bacon, salads, and creamy cheeses. It should be served at 48-50°F in a Weizen glass.

American Wheat Beer vs German Wheat Beer

Wheat beers are challenging to brew because the proteins and starches in the grain want to bind, making it difficult to extract the sugars. Wheat beers are typically brewed primarily with malted barley because barley malt is easier to brew with.

American wheat beers are brewed with at least 30% malted wheat, and they use clean, American yeasts. These yeasts don't create the heavy clove and banana flavours characteristic of German weiss beers. American wheat beers can be made using either ale or lager yeast, and they tend to be hoppier than German wheat beers. They are also typically served unfiltered and can be cloudy in appearance.

German wheat beers, on the other hand, are made with Bavarian yeast strains that give them a strong banana and clove flavour, and even notes of vanilla or bubblegum. German wheat beers are also typically unfiltered and cloudy. However, unlike American wheat beers, German wheat beers are not very hoppy, and the bitterness of hops is hardly noticeable.

In terms of appearance, American wheat beers can range from relatively clear to cloudy, while German wheat beers are typically cloudy and pale yellow in colour.

American wheat beers are known for their versatility and can be combined with a variety of ingredients or enjoyed on their own. They are particularly popular in the summer and are often paired with lighter foods such as salads, shellfish, and fresh cheeses. German wheat beers, on the other hand, are traditionally served in the summer and are known for their refreshing and light qualities.

American Wheat Beer Glassware

American wheat beers are approachable and versatile, with a distinctive light, flour-like character that sets it apart from beers brewed exclusively with barley. They are typically served unfiltered and can be combined with a variety of ingredients, including raspberries, watermelon, and chilis.

When it comes to glassware, the "Weizen" glass is often recommended for wheat beers. This glass is tall and tapered, showcasing the colour of the beer and accommodating a thick, fluffy head. However, some people prefer to drink wheat beer from a pint glass, snifter, or other types of glasses.

The choice of glassware can impact the drinking experience by enhancing the aromatic compounds in the beer. For example, the Spiegelau American Wheat Beer glass is designed to encourage the fruity ester aroma typical of American wheat beer, optimising the delicate and fruity aroma while maintaining the beer's refreshing style.

Ultimately, the glassware chosen for American wheat beer depends on personal preference, and there is no single "correct" option.

Popular American Wheat Beers

Wheat beers are brewed with a higher proportion of wheat to malted barley, and American wheat beers are typically lighter in appearance and more refreshing than their German counterparts. American wheat beers are also more hoppy and do not offer flavours of banana or clove.

• Sierra Nevada Kellerweis — This beer takes a traditional Bavarian approach to brewing wheat beer, resulting in a cloudy brew that pairs well with bratwurst and wieners. It has a rich but not overpowering banana flavour and a balanced mouthfeel.
• Brooklyn Brewery Greenmarket Wheat — This beer is only available in NYC, and 70% of the wheat and barley used in the brew is sourced from New York state. It showcases all the traditional wheat beer flavours—honey, banana, and clove—at their best.
• Three Floyds Gumballhead — This beer is made with an American red wheat base and Amarillo Hops, resulting in a mildly hoppy nature and a slightly bitter note to the smooth, fruit-strong flavours.
• Oberon Bell's Brewery — This wheat ale is the bread-and-butter of Kalamazoo, MI. It is fruity, smooth, and intoxicating.
• Boulevard 80 Acre Hoppy Wheat — This beer combines hops and wheat, resulting in an IPA-like aroma and a bright, refreshing lightness.
• Lagunitas Little Sumpin' Sumpin' — This wheat beer from Lagunitas offers a higher gravity and a quick bounce of hoppy flavour, along with the fruitiness typical of wheat beers.
• Harpoon UFO Hefeweizen — This cloudy, hazy wheat beer is produced on the East Coast of the US and has a crisp citrus flavour that cleanses the palate.
• Samuel Adams Summer Ale — This is a seasonal wheat ale with a bright citrus palate and a reasonable ABV, making it a good option for crowds.
• Blue Moon Belgian White — This Belgian-style wheat beer is brewed with Valencia orange peels, giving it a delicate sweetness and a distinctive citrus aroma. It pairs well with grilled shrimp, Asian dishes, and marinated chicken dishes.
• Allagash White — This wheat beer has a light body and citrusy notes, making it perfect for summer. It also has a deep, complex spice profile.

Frequently asked questions