Wheat beer

Wheat beer is a beer that is brewed with a large proportion of wheat. Wheat beers often also contain a significant proportion of malted barley. Wheat beers are usually top-fermented (as required by law in Germany).

The flavor of wheat beers varies considerably, depending upon the specific style.
The main varieties are weissbier, witbier, and the sour varieties, such as lambic.


Two common varieties of wheat beer are witbier (Dutch - "white beer") based on the Belgian tradition of using flavorings such as coriander and orange peel which was revived by Pierre Celis at Hoegaarden, and weissbier (German - "white beer") based on the German tradition of mixing at least 50% wheat to barley malt to make a light coloured top-fermenting beer.

Both the Belgian witbier and the German weissbier were termed "white beers" because historically they are pale unfiltered and have a hazy appearance due to the type of yeast.

Belgian white beers are often made with raw unmalted wheat, as opposed to the malted wheat used in other varieties.

German wheat beers are called weizen ("wheat") in the western (Baden-Württemberg) and northern regions, and weissbier or weiss ("white beer" or "white") in Bavaria. Hefeweizen (the prefix "hefe" is German for yeast) is the name for unfiltered wheat beers, while kristallweizen ("kristall" being German for crystal) is the same beer filtered.

Breweries in other countries, particularly the U.S. and Canada, will brew wheat beers based on these two main traditions using special wheat beer yeasts.

Sour beers such as Berliner Weisse, gose, and lambic are made with a significant proportion of wheat.



In our shop:Celis white, St. Bernardus WIT, witheer etc.. Wheat beer


Source: Wikipedia.