Better Know a Beer: Wheat Beers
Over the last decade or so, pale ales have boomed in the US. American brewers reinvented the style for American palates and American hops, creating their own beer distinct from its English ancestor. During the same time period (perhaps even as a reaction to the over-the-top hoppiness of American Pale Ale), wheat beers have seen increasing popularity in the states. Unlike their treatment of pale ales, American brewers have tended to stick more closely to tradition with wheat beers, and many are making very good versions of these German and Belgian beer styles. These days, hefeweizens and “white beers” are available in bars across the US.
Wittbier/Weissbier
Wittbier (Belgian), weissbier (German), or “white beer” is an unfiltered ale made predominately with wheat. It gets its name, obviously, from its color; because it’s unfiltered, wittbier has a light, cloudy appearance. If you order a bottle, you’ll often see bartenders swirling it around as they pour it to distribute the sediment more evenly.
In Germany, the brewing process of Berliner Weissbier is strictly regulated (think bourbon laws in the US), and must be top-fermented with 50% wheat. These have a lot of head when poured, but it dissipates quickly. The Belgian wittbiers are similar, but less regulated. These are traditionally unmalted and heavily spiced, particularly with coriander or orange peel.
You’ve probably tried Hoegaarden and Blue Moon, but there’s a lot more to this category. Look for the interesting Japanese version, Hitachino Nest White Ale (don’t serve this ice cold, though, you’ll lose a lot of the flavor), Ommegang’s Witte, Allagash White, and the organic Mothership Wit to get an idea of the range available.
Hefeweizen and Dunkelweizen
These are two relatively close German styles of wheat beer. Dunkelweizen means “dark wheat” and hefeweizen “yeast wheat.” Both are unfiltered with strong fruit notes and a cloudy golden color. If it’s filtered, it’s called a kristallweissbier.
We recommend Ayinger Brau Weisse and Weihenstephaner Hefeweissbier. You should also try the widely available Widmer Bros. Hefeweizen.
Weizenbock
Weizenbock is basically a dunkelweizen with more alcohol. Brewing a weizen beer in the bock style gives the beer more spiciness and darker fruit notes. Victory make a good version called Moonglow. Also try Schneider Aventinus if you can find it and the Ayinger Weizenbock.
Lambics
Yes, lambics are a wheat beer. If you’re unfamiliar, they’re a Belgian style of super-sour beers that often have fruits added after fermentation. Because they’re so unique, however, we’ll dedicate a separate post to lambics.
The Fruit Question
Adding a citrus wedge – either orange or lemon – is a purely American trend. Some people find it tasty, but a lot of people see it as an insult to the beer. The Edukatorz don’t really care either way, so go ahead and add fruit it you want. But be aware that you might be offending some Europeans.
