White Vs Wheat Beer: Understanding The Key Differences

Wheat beer is a category of beer that typically uses at least 30% wheat in the brewing process. It comes in a variety of styles, including the German Hefeweizen and the Belgian Witbier. Hefeweizen, which means yeast wheat in German, is characterised by its strong banana and clove flavours, while Witbier, which means white beer in Dutch, is brewed with unmalted wheat and spiced with coriander and orange peel.

German Wheat Beer

The appearance of German Wheat Beer is cloudy, with a thick, moussy, long-lasting white head. The high protein content of the wheat impairs clarity in an unfiltered beer. The style of glass used for serving is a weizen vase, a large curvaceous glass which showcases the beer's beautiful glow and corrals its large, persistent foam cap.

The largest brands of German Wheat Beer in Germany are Erdinger, Paulaner, Franziskaner, and Maisel. Other renowned brands are Augustiner, Weihenstephaner, Schneider, and Andechser.

Belgian Wheat Beer

Wheat beer is a top-fermented beer brewed with a large proportion of wheat relative to the amount of malted barley. Belgian wheat beer, also known as Belgian white beer or witbier, is a direct descendant of beers from the medieval duchy of Brabant. It is generally made with a 50/50 distribution of unmalted wheat and malted barley, although some recipes call for up to 50% raw wheat. Belgian wheat beer is often flavoured with coriander and orange peel, and may include other herbs as well. The beer tends to have a crisp, light, and fresh taste, with a hint of tartness. ABV levels typically range from 4.5% to 7%.

American Wheat Beer

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 (or "white beer"), with other types including Lambic, Berliner Weisse, and Gose.

The versatility of wheat beer allows it to be combined with a variety of ingredients or enjoyed on its own alongside a wide variety of food options. The sizable portion of wheat malt used to brew wheat beer lends a lighter, distinctive experience compared to beers brewed with barley exclusively. The light character of American wheat beer makes it a smooth pairing with lighter foods like salads, shellfish, and fresh cheeses.

German Wheat Beer Ingredients

Wheat beer, also known as Weizenbier in German, is a top-fermented beer with a significant proportion of wheat relative to the amount of malted barley. German wheat beer, or Weißbier, is characterised by the use of at least 50% malted wheat, with some versions using up to 70%. The remaining grains typically consist of Pilsner malt.

The type of wheat used can vary, with options including hard winter red wheat, which has a full, grainy taste, or a white summer variety, which has a lighter, more delicate flavour. Wheat malt lacks husks, which can make the mashing process tricky, so brewers must be careful to avoid a "stuck mash". One solution is to mill your own grain and adjust the mill to grind the wheat malt more coarsely than the barley malt.

The hops used in German wheat beer are typically of a noble variety with spicy, herbal flavours. The hops bitterness and flavour are kept low, allowing the wheat and yeast characters to shine through. The goal is to achieve a refined hop character that balances and blends with the flavours generated by the yeast.

Yeast is another key ingredient in German wheat beer. Specialised strains of top-fermenting yeast are used to produce the distinctive banana-and-clove flavour profile that is typical of this style of beer. The yeast can also contribute to a phenolic character, described as "clove", "medicinal", or "smoky".

In addition to these primary ingredients, German wheat beers may also include other components such as rice hulls, which are added to the mash to maintain porosity, or mineral additions such as chloride to enhance the beer's texture.

Belgian Wheat Beer Ingredients

Wheat beer is a top-fermented beer brewed with a large proportion of wheat relative to the malted barley. The two main varieties are German Weizenbier and Belgian Witbier. Belgian Witbier, or white beer, is a direct descendant of the beers from the medieval duchy of Brabant. It is re-fermented in the bottle and has a fresh taste, making it a good summer drink.

Belgian white beers are often made with raw unmalted wheat, with an approximate 50/50 distribution of wheat to malted barley. The grain bill for a Witbier is not very flexible. It requires unmalted wheat and continental Pilsner malt as the base. If these are not available, malted wheat and domestic two-row malt can be used, but the flavour, aroma, mouthfeel and appearance will not be the same. Additional grains often include oats and a melanoidin-rich malt like Munich. Oats are added to give a slight background complexity to the malt character and to add to the mouthfeel. The unmalted wheat and oats also add to the cloudy white colour of the beer and its persistent head.

Munich malt is a common ingredient in many Witbier recipes, adding a slight bready note to the beer, but it can be left out. Other grains can be added, but in small amounts, as too much will make the flavour too strong. Witbier can be brewed with a wide variety of hops, but German noble hops are preferred for their gentle, clean, bittering character.

Spices are also added to Witbiers, such as coriander, orange and bitter orange, but it is easy to go overboard with these. The best way to add citrus character is with fresh citrus. Coriander is probably the trickiest spice to balance. It should be added in small amounts to give a gentle, background spicing. Chamomile is also added to some Witbiers.

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