wheat beer

Germany is undoubtedly still the base camp of wheat beer. There are not only many types of wheat beer produced, but also various manufacturing methods, among which PaleHefe-Weizen is the most popular. Bavarian wheat beers have four things in common:

(1) Use wheat malt as the main raw material;

(2) More carbonated than the Lager series of beers in the United States and other parts of Germany;

(3) Has a bitter taste of hops;

(4) Has a unique fruity aroma.

Types and types of wheat beer:

1. PaleHefe-Weizen: It is characterized by a light orange color, with the flavor and aroma of carbonic acid (Phenol) and acetate (EsterFruity), and is especially admired in Bavaria.

2. DunkelWeizen: a black wheat beer, similar to PaleHefe-Weizen, with black wort, fruity aroma and low alcohol concentration.

3. Weizen-Bock: It is a wheat beer with a higher specific gravity, with an alcohol content between 7% and 8%, and a darker color than PaleHefe-Weizen, with a strong aroma of wheat and hops.

4. Kristall Weizen: It has a clear color after filtering. It is a light wheat beer. Outside Germany, the "Edelweiss" wheat beer produced in Austria is the most famous.

5. LeichtesWeizen: It is a wheat beer with low heat and alcohol content and a light taste. The bitterness is not strong, and the overall feeling is light and refreshing.

6. Berliner Weissbier: The wheat beer produced in the center of Berlin, the capital of Germany, has this name. It has a slight lactic acid fermentation, a little sour taste, and an alcohol content between 2.5% and 3.8%. It can be stored for a long time at low temperature.

Tips for drinking wheat beer: 

1. The bottled Weizen carbonated gas has a high pressure, so pay attention to the foam when pouring. The cups used must be very clean. Before drinking Weizen, it should be refrigerated to between 8°C and 10°C, so that the flavor will fully develop.

2. Hefe-Weizen has precipitated yeast, pour 2/3 of the wine when pouring, shake it slightly and then pour it all into the glass. 3. Do not finish drinking Weizen in one gulp. This is a unique habit and cultural expression of Weizen. When toasting, touch it from the bottom of the cup to let the yeast float, put it back on the table, take a sip, and let the taste buds of your tongue fully experience the unique flavor of Weizen.

4. Weizen goes well with all kinds of dishes, especially as an aperitif.

Yeast wheat beer

Yeast wheat beer, or yeast wheat beer, is literally translated from the German Hefeweizen (or Hefeweiss), Hefe means yeast, and weizen means wheat beer. Because yeast ale still retains the fermenting yeast when drinking, it gets its name.

Element

The main ingredients of yeast beer are: brewing water, wheat malt, barley malt, hops, and yeast. Yeast ale usually has a raw malt content of 11 to 14 and an alcohol content of 5-6%. There are also some yeast wheat beers with a malt content of 20% and an alcohol content of 8%.

Raw material

Types of yeast beer are generally made with 50% wheat malt and barley malt. The yeast is fermented in special vats. The fermentation temperature is generally 15-17 degrees Celsius. The recipe uses traditional German hops, such as Rootstock, Hershbrook, etc. to increase its bitterness.

Fermentation step

Generally, three fermentations are adopted, namely main fermentation, secondary fermentation and fermentation after bottling.

Features

Yeast ales have aromas of wheat and esters produced by yeast fermentation. Full of bubbles. To accentuate these aromas, avoid using a lot of hops when brewing. It smells like oranges or bananas, sweet and slightly sour in the mouth. The fragrance stays on the lips and teeth after taking a mouthful.

Classification

Because the beer itself carries yeast, the finished beer will appear cloudy. According to the color and turbidity of yeast beer. Yeast wheat beer is generally divided into three types of crystal wheat beer: beer without yeast after filtration, the color is clear, but the yeast and part of the yeast aroma are also lost due to filtration. Theoretically, it's not a yeast wheat beer anymore. Dark yeast beer: roasted barley is added to enhance the original color of the caramel yeast beer: cloudy wheat beer. Golden in color. Fruity (mainly orange and banana esters), sometimes slightly yeasty sour.

drinking method

Before drinking, store it upright and cool down for two to three days to make the yeast in the bottle settle. When drinking, slowly tilt the wine into the glass. Don't mess up the yeast on the bottom. A good yeast ale will produce lots of bubbles right away. If you like, you can gently shake the bottom of the bottle after pouring the beer, and pour the cloudy yeast into another small cup to taste. You can also add a slice of orange or lemon to cover up the sour taste.

Beer fermenters