As its name implies, are wheat beers that are made with a proportion of the crop. No beer brewed on the basis of 100% wheat, always made with malted barley, the basic ingredient of all other beers.
In this type of beer a part of the grains that compose it, in general between 25% and 50% is wheat.
wheat gives it a distinctive profile to this beer unique flavor beans, freshly baked bread or cake, a fruity esters, a banana, clove and vanilla.
beers in general are cloudy, this is because yeast dissolved kept unfiltered to be little flocculant, ie prefers not easily gives aroma and flavor of yeast. If you serve a wheat beer bottle is recommended that you shake to make a swirl in the background and suspended yeast found sleeping there. This seeks to integrate yeast to the beer for its taste and aroma is present in every sip. Its characteristics: sour, frothy, light and low alcohol make it the perfect beer to quench their thirst. During fermentation occurring phenols that give flavors like spice, clove and banana or fruit. If working at a lower temperature fermentation imparts flavors of vanilla.
is known variously as Weizenbier: wheat beer, or Weissbier, white beer, by its cloudy appearance. If it is bottled unfiltered yeast bearing the prefix "Hefe"
beers usually are clear, bright but not opaque, high carbonation aromas and flavors that are fruity and high fermentation. They drink in these typical wheat beer glasses, large size and quantity. With a characteristic white foam, soft, abundant and persistent.
Turn the world looking for varieties of wheat beers we meet with some of these surprises.
Weizen (Weissbier)
Bavaria is the world capital of wheat beers, which normally call a "Weizen (wheat) or" Weissbier (white beer). These are are the most representative of the turbidity characteristic style.
Dunkelweizen
is a dark wheat beer. Just as cereal beers has toasted malts to add color and complexity of style. Similar in flavor with some caramel or toasted. Weizenbock
beers are stronger than instead of having 5% alcohol reach 7%. Pronounced flavors and aromas of fruit and spices. Berliner Weisse
can hit your character to an unsuspecting {ISTIC sour taste. The beer is very light, acid and low alcohol, is an ideal drink for hot afternoons. In the brewery, there is a light wheat beer, but fermented with a mixture of yeast and giving it the characteristic acidity.
Belgian Wheat Beer (Wit) is a beer
altamenete aromatic. Typically spiced with coriander and bitter orange peel. Personally I like more with the touch that gives Jamaica pepper, very aromatic and spicy, just spicy.
The wheat beer is very versatile making a drink lightweight and easily combined with aromatic spices or other profiles. Beer
U.S. Wheat (American Wheat)
are soft beers that taste is a cross between Weizen from Germany and the U.S. lightweight Ales. They do not see the cloves or banana are the traces of German styles, but they do have something in turbidity and acidity. They are generally friendly and well-balanced beer, made with 30 to 50% wheat malting.
Wheat Beer Flavored beers are
fruit extracts and spices. Fruits enhance and complement its refreshing character. Summer beers are, generally using cherries, blueberries, raspberries or currants.
are often wrongly called with the name "beer" and the product you want to highlight. Beer Raspberry, strawberry, etc.. This is incorrect, cereal beers are in any case the correct name is "beer with" raspberry, strawberry, etc..
Beer is the product of modified grains into sugar and fermented. The fermentation of sugars from the fruit is called wine.
Temperature: Serve at 4 ° C
Pairing Combinations or
Here are some ideas to enjoy this beer.
Complement: Bananas flambé with rum caramel threads.
Dish: Chicken sautéed disc with onion, garlic, on the final basil, thyme and cover with fresh tomato processing.
Contrast: Lemon Pie
Recommended accompaniment The combination or recommended to be enjoyed in its heyday this beer are good friends.
This BJCP says about this beer.
15A. Weizen / Weissbier
Aroma: moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary, but the best examples are reasonably balanced and suitably prominent. Noble hop character ranges from low to none. A moderate left wheat aroma (which may be perceived as bread (Bready) or grains) No other features of Malta. It has no diacetyl or DMS. Optional, but acceptable, are scents that can include a harsh citrus, slight to moderate vanilla character and / or low scented gum (chewing gum). None of these optional features should be high or dominant, but often can add complexity and balance. Appearance: pale straw color very dark gold in gold. A thick layer of foam, full-length feature is its white head. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer "mit Hefe" is also cloudy sediment of yeast in suspension (which should be stirred before drinking). The filtered Krystal version has no yeast is bright and clear.
Taste: Low to moderately strong banana and clove. The balance and intensity of phenol and ester components can vary, but the best examples are fairly balanced and featured acceptably. Optionally, a very light to moderate vanilla character and / or gum, some notes can accentuate the banana flavor, sweetness and roundness, must not be dominant if present. The mild flavor is complementary bread or grains, also a slightly sweet Pils malt. Hop flavor low to none, and bitterness very low to moderately low. A rough character and citric r yeast and high carbonation is often present. The full palate is well rounded flavor, with a relatively dry finish. None of diacetyl or DMS.
Taste: Low to medium body, never heavy. Suspended yeast in suspension may increase the perception of the body. The texture of wheat gives the creamy taste sensation that can progress with a light end to a "spritzy" using high carbonation. Always effervescent.
Overall impression: Pale, spicy, fruity and refreshing ale made from wheat.
Comments: These are refreshing, fast to mature, lightly hopped and show a single character in banana, cloves and yeast. These beers often do not stale, the best way to enjoy is young and fresh. Version "Hefe" is served with yeast sediment; Krystal version is filtered for excellent clarity. Bottles with yeast are traditionally shaken or rolled gently swirling before serving. The character of a Krystal Weizen is usually fruity phenolic content and less than the Hefe-Weizen.
History: A traditional wheat-based ale from Southern Germany that is a specialty for summer consumption, but generally produced year-round.
Ingredients: In German law, at least 50% of milling wheat should malta, though some versions can be used to 70%, the remainder is Pilsner malt. A decoction in the mash will give the appropriate body without cloying sweetness. Wheat ale yeasts produce the typical spicy and fruity, although extreme fermentation temperatures can affect balance and produce other flavors. A small amount of noble hops are used only for bitterness.
Vital Statistics
DO: 1.044 to 1.052 IBU
: 8 to 15
DF: 1.010 to 1.014
SRM: 2 to 8
Alcohol: 4.3 to 5, 6%
Commercial examples: Antares, Paulaner Hefe-Weizen, Erdinger Weissbier and best microbreweries.
