Lucy Palmer
Wheat beer is a top-fermented beer 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 there are many other types, including Lambic (made with wild yeast), Berliner Weisse (a cloudy, sour beer), and Gose (a sour, salty beer). Wheat beer is characterised by its low hop bitterness and relatively high carbonation. It also tends to have a distinctive cloudy appearance due to the presence of yeast and wheat proteins. While wheat beers are typically not very hoppy, they often exhibit big tropical fruit, banana, and citrus flavours.
Some of the best wheat beers include Allagash White, Samuel Adams Summer Ale, Jack's Abby Blood Orange Wheat Radler, Blue Moon Belgian White, Weihenstephaner Hefe Weissbier, and Lagunitas Stoopid Wit.
| Characteristics | Values |
|---|---|
| ABV | 2.5% to 9% |
| Tasting Notes | Yeast, Citrus, Spice, Banana, Fruit, Berry, Tart, Coriander, Oats, Hops, etc. |
| Region | Maine, Massachusetts, California, Colorado, Tennessee, Missouri, Maryland, etc. |
| Brand | Allagash, Samuel Adams, Jack's Abby, Blue Moon, Weihenstephaner, Lindemans, Lagunitas, Jackalope, Wellbeing, Flying Dog, etc. |
German Weizenbier
The name "hefeweizen" comes from the German words "hefe", meaning yeast, and "weizen", meaning wheat. This refers to the yeast that remains in suspension, giving the beer its cloudy appearance, and the use of wheat in the brewing process. German Weizenbier is best served in a "weizen vase", a large, curvaceous glass that showcases the beer's beautiful glow and its large, persistent foam head.
The four largest brands of German Weizenbier in Germany are Erdinger, Paulaner, Franziskaner, and Maisel. Other well-known brands include Augustiner, Weihenstephaner, Schneider, and Andechser.
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Belgian witbier
Some popular examples of Belgian witbier include:
- White, by Allagash Brewing Co.
- Ommegang Witte Ale, by Brewery Ommegang
- Blue Moon Belgian White, by Blue Moon Brewing Company
- Hoegaarden Original White Ale, by Brouwerij van Hoegaarden
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American wheat beer
Wheat beers are typically brewed with a higher proportion of wheat to malted barley. There are several styles within the category, including American wheat beer, German Hefeweizen, and Belgian Witbier.
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German hefeweizen
The best glass to serve German Hefeweizen in is a Weizen vase, a large curvaceous glass that showcases the beer's beautiful glow and corrals its large, persistent foam cap.
Some popular examples of German Hefeweizen include:
- Weihenstephaner Hefeweissbier
- Erdinger Hefeweizen
- Maisels Weisse Original
- Franziskaner Kristall-Weissbier
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Belgian lambic
Lambic beers are wheat ales unique to Belgium, specifically the Pajottenland region of Belgium, southwest of Brussels, and Brussels itself. Lambic beers are fermented with wild yeasts and bacteria native to the Zenne valley, giving them a distinctive dry, vinous, and cidery flavour, often with a tart aftertaste. Lambics are typically a blend of at least two different beers, with one of the most common types being gueuze.
The process of making a lambic beer is quite different from that of a traditional beer. Lambics need a vigorous mash, use aged hops, and boil for three or more hours. Lambics also undergo a signature process called spontaneous fermentation, where the wort, or steeped grain liquid, is exposed to the open air to cool down and pick up naturally occurring microorganisms, flora, and bacteria from the environment.
After the extended boil and spontaneous fermentation, the lambic is put into barrels, typically old port wine or sherry barrels, and left to ferment and mature for one to three years. This long aging period, which can range from several months to several years, gives lambics their distinctive dry, sour, wild flavour. The alcohol content of lambics can range from 3% to 8% ABV.
While lambic beers are traditionally only produced in Belgium, some American breweries have started to produce their interpretations of lambic beers, such as Allagash, Jester King, and Cascade Brewing. These breweries have created lambic-style beers, which they respectfully refer to as "Méthode Traditionnelle", "American Spontaneous Beer", or "Northwest Sour Ale", to differentiate them from the traditional Belgian lambics.
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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.
The two main varieties are German Weizenbier and Belgian witbier. Other types include Lambic (made with wild yeast), Berliner Weisse (a cloudy, sour beer), and Gose (a sour, salty beer).
Some examples of wheat beer include Allagash White, Weihenstephaner Hefe Weissbier, Shipyard Brewing Pumpkinhead Ale, and Blue Moon Belgian White.
Wheat beers typically have low hop bitterness and are not very hoppy. They tend to have big tropical fruit, banana, and citrus flavors, and are usually light in colour.
