Wheat beer

From Wikipedia, the free encyclopedia

Bavarian wheat beer, naturally cloudy from wheat protein and/or suspended yeast

Wheat beer is a beer that is brewed with a large proportion of wheat relative to the amount malted barley normally found in other lagers and ales. Wheat beers are usually top-fermented (as required by law in Germany).^[1] The main varieties are Weissbier (includes Hefeweizen), Witbier, and the sour varieties, such as lambic, Berliner Weisse and gose.

Contents

• 1 Varieties
  • 1.1 Weizenbier
  • 1.2 Witbier
  • 1.3 Sour varieties
• 2 Names and types
• 3 Serving
• 4 Sensory profile
• 5 See also
• 6 References
• 7 External links

Varieties

Two common varieties of wheat beer are witbier (Dutch – "white beer") based on the Belgian tradition of using flavourings such as coriander and orange peel which was revived by Pierre Celis at the Hoegaarden Brewery,^[2][3] and the Celis Brewery in Austin, Texas^[4][5][6] 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.^[7] Both the Belgian witbier and the German Weissbier were termed "white beers" because "wheat" has the same etymological root as "white" in most West Germanic languages (which includes English as well as German and Dutch). 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 "Weisse" (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, but usually with greater variation.^[8][9]
Sour beers such as Berliner Weisse, gose, and lambic are made with a significant proportion of wheat.
In Britain, wheat beer is not considered traditional, but several brewers produce cask-conditioned varieties, such as Oakleaf Eichenblatt Bitte, Hoskins White Dolphin, Fyfe Weiss Squad and Oakham White Dwarf. British wheat beer tends to be a hybrid of the continental style with an English bitter, rather than an exact emulation.^[10][11]
Wheat beers are commonly marketed as spring or summer seasonal products.

Weizenbier

A kristallweizen (left) and a hefeweizen (right)

Weizenbier or Hefeweizen, in the southern parts of Bavaria usually called Weissbier ("white beer"), is a Bavarian beer in which a significant proportion of malted barley is replaced with malted wheat. By German law, weissbiers brewed in Germany must be top-fermented.^[1] Specialized strains of yeast are used which produce overtones of banana and clove as by-products of fermentation.^[1] Weissbier is so called because it was, at the time of its inception, paler in colour than Munich brown beer. It is well known throughout Germany, though better known as weizen ("wheat") outside Bavaria. The terms Hefeweizen ("yeast wheat") or Hefeweissbier refer to wheat beer in its traditional, unfiltered form. The term Kristallweizen (crystal wheat), or kristall weiss (crystal white beer), refers to a wheat beer that is filtered to remove the yeast from suspension. Additionally, the filtration process removes wheat proteins present in the beer which contribute to its cloudy appearance.
The Hefeweizen style is particularly noted for its low hop bitterness (about 15 IBUs) and relatively high carbonation (approaching four volumes), considered important to balance the beer's relatively malty sweetness. Another balancing flavour note unique to Hefeweizen beer is its phenolic character; its signature phenol is 4-vinyl guaiacol,^[12] a metabolite of ferulic acid, the result of fermentation by top-fermenting yeast appropriate for the style. Hefeweizen's phenolic character has been described as "clove" and "medicinal" ("Band-aid") but also smoky. Other more typical but less assertive flavour notes produced by Weissbier yeast include "banana" (amyl acetate), "bubble gum", and sometimes "vanilla" (vanillin).
Weissbier is available in a number of other forms including Dunkelweizen (dark wheat) and Weizenstarkbier (strong wheat beer), commonly referred to as Weizenbock. The dark wheat varieties are made with darker, more highly kilned malts (both wheat and barley). The Weizenbocks typically have a much higher alcohol content than their lighter cousins.
The three major brands in Germany are Erdinger, Paulaner and Franziskaner. Other renowned brands are Weihenstephaner, Schneider, Maisel and Andechser. Regional brands in Bavaria are Hopf, Unertl, Ayinger, Schweiger and Plank. The style is currently consumed throughout Germany, but is especially popular in Bavaria.

Witbier

Witbier, white beer, bière blanche, or simply witte is a barley/wheat, top-fermented beer brewed mainly in Belgium and the Netherlands. It gets its name due to suspended yeast and wheat proteins which cause the beer to look hazy, or white, when cold. It is a descendant from those medieval beers which were not brewed with hops, but instead flavoured and preserved with a blend of spices and other plants referred to as "gruit". Gruit is still used today, although nowadays the gruit consists mainly of coriander, orange, bitter orange, and hops. The taste is therefore only slightly hoppy. The beers have a somewhat sour taste due to the presence of lactic acid. In the past, the Belgian wheat beers were much more sour than is the case now.^[13] The suspended yeast in the beer causes some continuing fermentation in the bottle.
Witbier differs from other varieties of wheat beer in the use of gruit. French regulation (part of the territory was French in the 14th century) excluded the use of hops in gruit. Witbier can be made with raw wheat, in addition to wheat malt.^[14][15]
In recent times, some Belgian brewers have been making fruit flavoured wheat beers.^{[citation needed]}

Sour varieties

Main articles: Berliner Weisse and Lambic

A minor variety of wheat beer is represented by Berliner Weisse (Berlin White), which is low in alcohol (2.5% to 3% ABV) and quite tart. Although it can be imbibed by itself, enthusiasts often add sweetened syrups of lemon, raspberry or woodruff herb into the beer.
Leipziger Gose is similar to Berliner Weisse but slightly stronger at around 4% ABV. Its ingredients include coriander and salt, which are unusual for German beers. Both Gose and Berliner Weisse acquire their sourness through the use of lactic acid bacteria in the fermentation in addition to yeast.
The Belgian lambic is also made with wheat and barley, but differs from witbier in its yeast. Lambic is a brew of spontaneous fermentation.

Names and types

According to the place in which the beer is brewed and small variations on the recipe, several different names are used for wheat beer:

• Weißbier, short Weiße: these terms are used almost exclusively in the southern German state of Bavaria. "Weiss" is German for "white".
• Weizenbier, short Weizen: these names are used to indicate the same thing. "Weizen" is German for "wheat".
• Hefeweissbier or Hefeweizen: "Hefe" is the German word for yeast. The prefix is added to indicate that the beer is bottle-conditioned (unfiltered) and thus might have sediment.
• Kristallweissbier or Kristallweizen: if the weissbier is filtered, the beer will look "clear" (or "kristall").
• Dunkelweiss bier or Dunkelweizen: a dark version of a wheat beer ("dunkel" is the German word for "dark").
• Weizenbock is a wheat beer made in the bock style originating in Germany. An example of this style is Aventinus, made by the G. Schneider & Sohn brewery in Kelheim, Germany.
• Witbier or simply Wit: Dutch language name for the Belgian style of wheat beer.
• La bière blanche (Literally, "white beer"): The French language name for this type of beer.

Serving

Bavarian-style wheat beer is usually served in 500 ml, vase-shaped glasses. In Belgium, witbier is usually served in a 25cl glass; each brewery (Hoegaarden, Dentergems, etc.) has its own shape of glass. Berliner Weisse is often served in a schooner.
Kristallweizen (especially in Austria) and American styles of wheat beer are sometimes served with a slice of lemon or orange in the glass; this is generally frowned upon in Bavaria.^[1]
In northern Bavaria, it is common to add a grain of rice to kristallweizen, which causes a gentle bubbling effect and results in a longer lasting foam.^[16] A common item on pub menus in Bavaria is cola-weizen, which is a mix of cola and weizenbier.
Another mixture popular during the summer is a radler variant with a 50–50 mix of Weissbier with lemonade called "Russ", which is the German term for Russian.
In different parts of Germany bananenweizen (wheat beer with banana nectar mixed in) is very popular.
How to pour a wheat beer is also important to serving. First, clean your glasses (which is not only for wheat beer, but all kinds of beer glasses need to be washed with clean water and dried up right away. It will improve beer's flavor and taste.^[17] ) Second, hold the glass on an angle, and pour the wheat beer slowly. Third, with about 10% or 15% of beer left in the bottle, swirl it smoothly to mix the yeast and beer together. Finally, pour the remaining beer in your glass. This process will help to improve the flavor, scent and appearance of your wheat beer.

Sensory profile

Weissbiers feature fermentation by-products such as esters (which lend fruity flavors and aromas), especially isoamyl acetate, reminiscent of bananas, and the phenolic compound guaiacol, a metabolite of ferulic acid, which smells and tastes like cloves. Other phenolics sometimes found in Weissbiers evoke medicinal or smoky sensations. The bittering level of most Weissbiers is close to 15 International Bitterness Units, a very low level. Hop flavor and aroma are typically low.^[1]
The ester and phenolic aspects are produced by the special type of yeast, rather than the high fraction of wheat in the grain bill.
The carbonation level can range from 5.5 grams per liter (approximately 2.7 volumes; slightly higher than that of most other German beers) to 7 grams per liter, or more. This produces a generous stand of foam, especially in light of the high protein content of wheat malt.^[1]

See also

• German beer
• Belgian beer
• Wheat beer glass
• Rye beer

References

1. Eric Warner, German Wheat Beer. Boulder, CO: Brewers Publications, 1992. ISBN 978-0-937381-34-2
2. Logan, Leanne; Cole, Geert (2007-06-01). Belgium and Luxembourg – Google Books. ISBN 978-1-74104-237-5. Retrieved 17 October 2009.
3. "Michael Jackson's Beer Hunter – Belgium's Great Beers". www.beerhunter.com. Retrieved 17 October 2009.
4. Jackson, Michael (10 August 2000). Pocket Guide to Beer (Hardcover) (7 ed.). Running Press. p. 208. ISBN 0-7624-0885-5. ISBN 978-0-7624-0885-6.
5. Lisheron, Mark (21 February 2001). "Last call for a Celis: Whether you blame the beer big boys, Texas tastes or marketing mistakes, a great little Austin brewery is gone". Austin American Statesman. Archived from the original on 2002-03-11. Retrieved 26 April 2012. at Wayback machine
6. Cook, David (20 April 2011). "Pierre Celis: A Conversation in Hoegaarden". Belgian Beer and Travel. Retrieved 30 August 2011.
7. "Weissbier". www.germanbeerinstitute.com. Retrieved 20 June 2008.
8. Palmer, John (2001). How to Brew: Ingredients, Methods, Recipes, and Equipment for Brewing Beer at Home. Defenestrative Pub Co. ISBN 0-9710579-0-7.
9. "American Wheat Beers: Heritage and History". Brewing Insights Blog. Anchor Brewing Company. Retrieved 26 February 2014.
10. "Adrian Tierney-Jones". Realbeer.com. Retrieved 2013-08-14.
11. "Michael Jackson's Beer Hunter". Beerhunter.com. Retrieved 2013-08-14.
12. Donaghy, John A.; Paul F. Kelly, Alan McKay (15 October 1998). "Conversion of ferulic acid to 4-vinyl guaiacol by yeasts isolated from unpasteurised apple juice". Society of Chemical Industry. doi:10.1002/(SICI)1097-0010(19990301)79:3<453::aid-jsfa284>3.0.CO;2-H. Retrieved 28 July 2010.
13. "BT - Witbier: Belgian White". Morebeer.com. Retrieved 2013-08-14.
14. Belgian Witbier^{[dead link]}
15. Eßlinger, Hans Michael (2009-06-30). Handbook of Brewing: Processes ... – Google Books. ISBN 978-3-527-31674-8. Retrieved 17 October 2009.
16. Weizenbier or wheat beer^{[dead link]}
17. Ojugo, Clement (2010). Practical food & beverage cost control (2nd ed. ed.). Clifton Park, NY: Delmar, Cengage Learning. p. 172. ISBN 9781428335448.

Bibliography

• German Wheat Beer, Eric Warner, Brewers Publications (1992), ISBN 0-937381-34-9

External links

Wikimedia Commons has media related to German Beers.

• WeizenWeb – wheat beer around the world
• GermanBeerGuide.co.uk – A British website's guide to Hefeweizen
• Men's Health Magazine Possible health benefits of wheat beer
• Beer Judge Certification Program (BJCP) wheat beer style guidelines

Sour beer

From Wikipedia, the free encyclopedia

This Norwegian sour beer was aged for eighteen months in oak barrels and used a Lambic yeast.

Sour beer is a beer style characterized by an intentionally acidic, tart, sour taste. It is Category 17 of the Beer Judge Certification Program Style Guidelines. In theory any style of beer may be soured, but in practice the most common styles that are soured are Belgian lambics, gueuzes, and Flanders red ale.

Contents

• 1 Brewing
• 2 Breweries
• 3 References
• 4 Further reading

Brewing

Unlike modern brewing, which is done in a sterile environment to guard against the intrusion of wild yeast,^[1] sour beers are made by allowing wild yeast strains or bacteria into the brew. Traditionally, Belgian brewers allowed wild yeast to enter the brew naturally through the barrels – an unpredictable process that many modern brewers avoid.^[2] The most common agents used are Lactobacillus, Brettanomyces, and Pediococcus.^[1] Another method for achieving a tart flavor is adding fruit – most commonly cherries (to produce kriek) or raspberries (to produce framboise) – during the aging process, to cause a secondary fermentation.^[2][3]
Because of the uncertainty involved in using wild yeast, the sour beer brewing process is extremely unpredictable. The beer takes months to ferment and can take years to mature.^[1]

Breweries

Making sour beer is a risky and specialized form of beer brewing, and longstanding breweries which produce it and other lambics often specialize in this and other Belgian-style beers. Established in 1836, one of the oldest breweries still in operation that produces sour beer is the Rodenbach Brewery of Roeselare, Belgium.^[4] Today sour beer has spread outside Belgium to include other European breweries and some in the United States, such as Russian River Brewing Company, Portland's Cascade Brewing Barrel House^[5]

References

1. Greg Koch; Matt Allyn (1 October 2011). The Brewer's Apprentice: An Insider's Guide to the Art and Craft of Beer Brewing, Taught by the Masters. Rockport Publishers. pp. 91–93. ISBN 978-1-59253-731-0. Retrieved 11 September 2011.
2. Lurie, Joshua (July 1, 2009). "Sour beer? Pucker up". Los Angeles Times. Retrieved September 11, 2011.
3. Charlie Papazian (11 September 2003). The complete joy of homebrewing. HarperCollins. p. 346. ISBN 978-0-06-053105-8. Retrieved 11 September 2011.
4. Oliver, Garrett (21 April 2005). The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food. HarperCollins. p. 56. ISBN 978-0-06-000571-9. Retrieved 11 September 2011.
5. Cascade Brewing Barrel House menu Retrieved January 8, 2013.

Further reading

• Sour Beer Is Risky Business, Starting With the Name
• Pucker Up, Buttercup

Sour Beer

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Sour Beer: Discover The Special Taste of Sour Beer and How To Brew At Home By Arnold O'Brien Digital media products such as Amazon MP3s, Amazon Instant Videos, and Kindle content can only be purchased on Amazon.com. Average customer review: (9 customer reviews)

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Product Details

• Published on: 2014-06-22
• Released on: 2014-06-22
• Format: Kindle eBook

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Customer Reviews

Most helpful customer reviews
1 of 1 people found the following review helpful.
Sour Beer: Brew It Yourself
By Thomas Baker
This book has attractive cover artwork and an intriguing title. The title and cover art work together to draw attention to what beer actually tastes like. I am not someone who would use the term "sour" to describe beer, but I will honestly admit that I do not drink much beer. OK, I'll come clean: I drink wine on occasion, and beer almost never. So you can tell why this book grabbed my attention. So, what does beer actually taste like? OK, I admit, kinda sour... Anyway, I found this book to be quite a profound, serious look at Sour Beer! This is the only resource I have ever consulted on this topic. If "Sour Beer" grabs your attention like it did mine, you will no doubt soon be starting to brew it yourself! The temptation is irresisistible! Cheers!

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Sour Beer: Discover the Special Taste of Sour Beer and How to brew at home
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NOBLE HOPS

Noble hops

Mature hops growing in a hop yard in Germany

The term "noble hops" traditionally refers to varieties of hops which are low in bitterness and high in aroma. They are the European cultivars or races Hallertau, Tettnanger, Spalt, and Saaz.^[39] They are not bred as "modern" hop varieties but they are wild hops found and named for a specific region or city in which they were first found or by the farmer which found them or first propagated them. They contain high amounts of the hop oil humulene and low amounts of alpha acids cohumulone and adhumulone, as well as lower amounts of the harsher-tasting beta acids lupulone, colupulone, and adlupulone.^{[citation needed]}
Their low relative bitterness but strong aroma are often distinguishing characteristics of European-style lager beer, such as Pilsener, Dunkel, and Oktoberfest/Märzen. In beer, they are considered aroma hops (as opposed to bittering hops); see Pilsner Urquell as a classic example of the Bohemian Pilsener style, which showcases noble hops.
As with grapes, the location where hops is grown affects the hops' characteristics. Much as Dortmunder beer may within the EU be labelled "Dortmunder" only if it has been brewed in Dortmund, noble hops may officially be considered "noble" only if they were grown in the areas for which the hop varieties (races) were named.
English noble varieties are Fuggle, East Kent Goldings and Goldings. They are characterized through analysis as having an alpha:beta ratio of 1:1, low alpha-acid levels (2–5%) with a low cohumulone content, low myrcene in the hop oil, high humulene in the oil, a ratio of humulene:caryophyllene above three, and poor storability resulting in them being more prone to oxidation. In reality, this means they have a relatively consistent bittering potential as they age, due to beta-acid oxidation, and a flavour that improves as they age during periods of poor storage.^[40]

• Hallertau or Hallertauer–The original German lager hop; named after Hallertau or Holledau region in central Bavaria. Due to susceptibility to crop disease, it was largely replaced by Hersbrucker in the 1970s and 1980s. (Alpha acid 3.5–5.5% / beta acid 3–4%)
• Žatec–Noble hop used extensively in Bohemia to flavor pale Czech lagers such as Pilsner Urquell. Soft aroma and bitterness. (Alpha acid 3–4.5% /Beta acid 3–4.5%)
• Spalt–Traditional German noble hop from the Spalter region south of Nuremberg. With a delicate, spicy aroma. (Alpha acid 4–5% / beta acid 4–5%)
• Tettnang–Comes from Tettnang, a small town in southern Baden-Württemberg in Germany. The region produces significant quantities of hops, and ships them to breweries throughout the world. Noble German dual-use hop used in European pale lagers, sometimes with Hallertau. Soft bitterness. (Alpha acid 3.5–5.5% / beta acid 3.5–5.5%)

FRUIT BEER!!!!!

If you ever wondered what it would take to make a fruit beer I found a site that can lead you in the right direction. it has an abundance of information that is current and helpful. Give it a try and Happy Brewing..

http://beerrecipes.org/findrecipe.php
 

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