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Beer style
Wheat beer
Top-fermented beer made with a substantial proportion of wheat, often featuring yeast-derived fruit and spice.
Typical parameters
- Origin
- Central Europe
- Fermentation
- Top fermentation
- Alcohol
- 4.3–5.6% ABV
- Bitterness
- 8–20 IBU
- Colour
- 2–9 SRM
- Serving
- 5–8 °C
- Glassware
- Tall wheat-beer vase
Sensory profile
Appearance
Pale straw to amber, commonly hazy, with a large white head.
Aroma
Bread dough, banana-like esters and clove-like phenols in German forms.
Flavour
Soft wheat, restrained bitterness and refreshing yeast character.
Mouthfeel
Creamy yet light, with high carbonation.
Typical ingredients
Wheat malt, barley malt, expressive wheat-beer yeast and restrained hops.
Food pairing
Salads, fish, mild sausages, goat cheese and fruit desserts.
History
Wheat beers have deep Central European roots. Bavarian Weissbier survived periods of restricted production and became an internationally recognised style.
How it is brewed
A ferulic-acid rest can support clove character. Pitching rate, oxygen and fermentation temperature shift the balance between banana-like esters and spicy phenols.