GERMAN STYLE WHEAT ALES
Brewing with wheat instead of barley is an ancient tradition that stretches back to the earliest days of brewing. Although not an easy grain to work with, beers brewed with a proportion of wheat do not require maturation, as is the case with lagers, and can be drunk soon after brewing. Most importantly wheat ales are very refreshing. Traditionally they are cloudy or hazy, though with modern filtration they can easily be made clear. Bavarian “weizen” beers are the best known examples of wheat ales and are widely imitated.
Dunkel/Dark Weizen. These dark wheat beers derive their character from the use of darker malts in the non-wheat ingredients, so that a richer, darker colored beer can be achieved, along with fuller malt flavors. Dunkel weizens still display the floral, estery qualities of a pale weizen. Dark weizens are produced with or without a secondary fermentation in the bottle, with the corollary that these styles can be yeast sedimented or unsedimented depending upon the preference of the brewer.
Flavored Wheat Ales. Turning wheat beer into a cocktail has precedent in Europe where alcoholic cordials or fruit syrups can be used to help beer slide down more easily. Flavored wheat ales are an increasingly popular specialty category covering a number of flavoring options that brewers have adopted, particularly in the USA, the home of “throw-the-rule-book-away” hybrid beer styles. The two most significant additives are fruit and honey, usually employed separately. Raspberry is a common choice of fruit to flavor these styles and the best examples have faithful fruit essence and avoid any sweet cloying character. Honey can add richness to the palate and give a hint of sweetness. Herbs and spices are also encountered, but the possibilities are endless.
Hefe Weizen. Weizen bier is a top fermenting beer style that originates from southern Germany, particularly Bavaria, and is brewed with at least 50% wheat in the mash. Hefe weizens are refreshing, highly carbonated beers ideal for quenching summer thirsts. They undergo secondary fermentation, often in the bottle, and the yeast strains used for this purpose impart a spicy, clove-like flavor. Hefe (the German word for yeast) on the label denotes that the bottle contains yeast sediment. Alcohol content is typically 5-5.5% ABV, giving these beers a medium to medium-full body. Hop flavors play a very insignificant role in the flavor profile. The best examples to be found are still authentic Bavarian imports, although some good domestic examples are produced and are often available as a draft option.
We Recommend: Hacker-Pschorr Hefe
Kristall Weizen. A Kristal weizen is a non-hazy weizen ale. Kristall on the label of a weizen specifically denotes that a weizen has been filtered prior to bottling to remove the protein haze and yeast often suspended in such beers. Kristall weizens lack the yeasty and spicy complexity often associated with hefe weizen beers, and have a cleaner and more delicate flavor. Floral, fruity aromas are often noted in classic examples of this style, though healthy alcohol content of 5-5.5% will give a medium to medium-full bodied character.
Weizen Bock. Weizen bocks are essentially winter wheat beers, originally brewed in Bavaria. The color can be pale gold to brown. They are of higher alcoholic strength, as high as 7% ABV, showing a warming personality, though they should still have a significant ‘rocky head when poured. These beers combine the character of hefeweizens and dopplebocks and as such are rich and malty with estery, yeasty qualities and show a note of wheaty crispness through the finish.
Wheat Ale. As the name would suggest these are ales that use a proportion of wheat in the mash to add a protein haze. Wheat ales, inspired by the German weizen tradition were popular before prohibition in the US and are enjoying a resurgence in popularity. This generic category encapsulates the diverse interpretation of the classic German Weizen styles brewed in America and elsewhere. A host of variables ranging from the wheat/malt ratio, hopping and filtration/non filtration all contribute to wide variations on the theme. Generally US examples feature a more marked hop accent than classic German weizen styles and are often dryer.