Wheat, Beer, And Health: Documentary Insights

The 2016 documentary 'What's With Wheat' investigates the growing epidemic of wheat and gluten intolerance, and why, after eating wheat for thousands of years, it has now been linked to various health problems. Wheat beer, however, is a top-fermented beer that is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German Weizenbier and Belgian Witbier, with other types including Lambic, Berliner Weisse, and Gose.

The health crisis surrounding wheat and gluten intolerance

The documentary "What's with Wheat?" investigates the impact of wheat on our health, featuring 15 global experts. The film suggests that many of the products we consume and the medications we take are detrimental to our health. This is especially true for those with gluten intolerance or celiac disease, who must strictly avoid gluten.

Gluten is a group of proteins found in grains such as rye, barley, and wheat. It is present in everyday meals like pasta, cakes, pastries, and bread, as well as in beverages like beer. Beer is typically made from malted barley and hops, and sometimes wheat is also added to the brewing process. Therefore, conventional beer contains gluten and is not gluten-free.

The amount of gluten in beer varies depending on the type of grains and the brand. Barley-based beers usually have lower gluten content, ranging from 19 to 45 ppm. On the other hand, wheat beers can have significantly higher gluten levels, reaching up to 40,800 ppm.

Consuming gluten can have adverse health effects for individuals with gluten intolerance or celiac disease. For those with gluten intolerance, also known as non-celiac gluten sensitivity, symptoms such as feeling sluggish, gassy, nauseous, and bloated may occur after consuming gluten. Additionally, inflammation can result from bacteria entering the liver or bloodstream, leading to headaches, joint pain, and skin rashes.

Celiac disease, on the other hand, is an autoimmune disease triggered by gluten consumption. In individuals with celiac disease, the body produces antibodies that attack the lining of the small intestine. This damage hinders the absorption of essential nutrients like calcium and iron, increasing the risk of developing other diseases such as anemia, type 1 diabetes, and osteoporosis. Weight loss, fatigue, abdominal pain, and nausea are common symptoms associated with celiac disease.

To accommodate those with gluten-related disorders, gluten-free beers are now available on the market. These beers are made without any ingredients containing gluten, using alternative grains like buckwheat, quinoa, millet, and sorghum. While producing gluten-free beer poses certain challenges for brewers, it allows individuals with gluten intolerance or celiac disease to safely enjoy a cold brew.

The history of wheat beer

Wheat beer is a top-fermented beer brewed with a large proportion of wheat relative to the amount of malted barley. Wheat has likely been used as a grain for brewing since Babylonian times or earlier. Evidence of wheat fermentation in Europe, specifically in Bavaria, was found outside Kulmbach and dated to 800 B.C.

The first wheat beers in the region of Bavaria were brewed by the ruling clan of Degenberger in the 1500s. They became the only legal producers and monopolized this good fortune by decreeing that no other could brew without first gaining their permission in the form of a royal license. In 1548, William IV, Duke of Bavaria, gave Baron Hans VI von Degenberg a special privilege to brew and sell wheat beer. In 1589, Bavarian Duke Maximillian I built the "Hofbräuhaus am Platzl", which still occupies the location of the Ducal Weissbier brewery.

The two main varieties of wheat beer are German Weizenbier and Belgian Witbier. German Weizenbier, or Hefeweizen, is traditionally from Bavaria and is made with a significant proportion of malted barley replaced with malted wheat. It is characterized by its golden-orange color and contains up to 50% malted wheat. It is known for its fruity flavor and relatively high carbonation. Belgian Witbier, or Wit, is made with raw unmalted wheat and is often flavored with coriander and orange peel.

Wheat beers have gone through periods of popularity and decline. In the 1800s, the popularity of wheat beer declined, and by the middle of the 19th century, hardly anyone was drinking Weizenbier. However, in the 20th century, wheat beer rose in popularity again following World War II. Today, wheat beers account for a significant portion of all beer sold in Bavaria and Germany.

The role of yeast in wheat beer

Yeast is a key ingredient in the production of beer, including wheat beer. It is a living organism and a type of unicellular fungus. Yeast is added to the sugary liquid (wort) created by mixing grain and water, and it metabolises the sugars in the wort, turning them into alcohol, carbonation and other compounds that give beer its particular flavour.

There are two main types of yeast used in beer production: ale yeast and lager yeast. Ale yeast, or Saccharomyces cerevisiae, is a top-fermenting yeast, meaning it rises to the top of the beer as it metabolises. It ferments best at higher temperatures of 50-70°F, and is used to make a wide range of beer styles, including wheat beers like witbiers. Lager yeast, or Saccharomyces pastorianus, is a bottom-fermenting yeast that sits at the bottom of the wort during fermentation. It prefers much lower temperatures of 48-58°F and is the most commonly used yeast in the world in terms of the volume of beer produced.

Yeast plays a crucial role in the production of wheat beer, as it does in all beers. It is responsible for the alcohol content and the carbonation, as well as contributing to the flavour profile. Different types of yeast will result in different flavours, so choosing the right yeast is essential for producing wheat beer with the desired characteristics.

The difference between wheat and barley

Wheat and barley are two of the most commonly consumed cereals in the world and are considered staple crops. They are both members of the Poaceae family of plants, but wheat is a Triticum genus crop and barley is a hordeum genus crop. They have different sensory and nutritional properties, and are used in different ways.

Visual Differences

Barley has a longer "beard" than wheat—the beard being the bristly material that sticks out from the top of the plant. Barley spikes are bent, while wheat spikes are straighter. In terms of colour, wheat is golden brown when ready to harvest, while barley is more yellow-white.

Nutritional Differences

Both wheat and barley are rich sources of macronutrients (carbohydrates, fats, oils, and protein) and micronutrients (vitamins and minerals). However, barley tends to be nutritionally superior, with more fibre and vitamins than most forms of wheat. Barley is also higher in potassium, while wheat is richer in phosphorus, zinc, and manganese.

Health Benefits

Both grains have been linked to various health benefits. Barley has been associated with improved heart health, as its dietary fibre can help to lower cholesterol and blood pressure. It may also aid in blood sugar management and reducing the risk of diabetes and colon cancer.

Wheat is a great source of protein, which can be beneficial for blood sugar and diabetes management. It also contains soluble and insoluble dietary fibres, which are important for gut and metabolic health. Additionally, whole wheat has been linked to lower cholesterol and blood pressure levels, which may reduce the risk of cardiovascular disease.

Uses

Wheat is used in a wider variety of food products than barley. It is typically processed by milling the grain to turn it into flour, which is then used to make bread, pasta, couscous, cereal, and more. Wheat is also used for fermentation to produce beer and other alcoholic beverages.

Barley, on the other hand, is mostly used for animal feed and in the production of alcoholic beverages, particularly beer and whiskey. It can also be cooked like rice and used in dishes such as soups or casseroles.

The rise in popularity of wheat beers

Wheat beers are rising in popularity and are carving out their own hazy niche in the beer world. But what's behind this trend?

Wheat beer has a long history, possibly dating back to Babylonian times or earlier. Ancient Egyptian hieroglyphics illustrate the use of two different grains in brewing, and wheat beers were introduced to Bavaria from neighbouring Bohemia in the 15th century. However, it wasn't until 1548 that William IV, Duke of Bavaria, granted special privileges to brew and sell wheat beer, which was previously banned under the reinheitsgebot.

The Bavarian style of wheat beer, also known as Weizenbier or Weissbier, is typically considered the origin of the modern wheat beer. This style of beer is characterised by its golden-orange colour, fruity flavour, and low hop bitterness. It is brewed with a significant proportion of wheat, usually between 30% to 70% wheat malt, which gives it a unique flavour profile and mouthfeel.

One of the key factors in the rise in popularity of wheat beers is their distinct flavour and character. Unlike most beers that rely mainly on malted barley, wheat beers have a higher proportion of wheat, which lends them a light, crisp taste and a hazy appearance. The specific type of yeast used in brewing also plays a crucial role in shaping their flavour, aroma, and overall character. For example, the signature "banana and clove" flavour profile of a Hefeweizen, a popular German wheat beer style, is achieved using a specific German ale yeast strain.

Another factor contributing to the popularity of wheat beers is the versatility and variety they offer. Wheat beers have different variations, such as Dunkelweizens, known for their intense malt flavour and dark appearance, and Berliner Weisse, a cloudy and sour beer originating from Berlin. Brewers can also experiment with different yeast strains to create different flavour profiles, such as neutral, smooth, fruity, or spicy notes.

In addition to their unique flavour and versatility, wheat beers also have a cultural significance, especially in Germany and Bavaria, where they account for a significant portion of all beer sold. The tradition of brewing and consuming wheat beers, such as the choice of drink for all citizens in the 16th and 17th centuries, adds to their appeal and attracts consumers who value authenticity and heritage in their beverage choices.

Frequently asked questions