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Wheat beer is a
top-fermented Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer ...
beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
which is brewed with a large proportion of
wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
relative to the amount of
malt Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malted grain is used to make beer, wh ...
ed
barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley pr ...
. The two main varieties are German ''Weizenbier'' and Belgian ''witbier''; other types include
Lambic Lambic () is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beers include gueuze, kriek lambic and framboise. Lambic differs from most other beers ...
(made with wild yeast),
Berliner Weisse Berliner Weisse (German: Berliner Weiße, ) is a cloudy, sour beer of around 5% alcohol by volume. It is a regional variation of the wheat beer style from Northern Germany, dating back to at least the 16th century. It can be made from combination ...
(a cloudy, sour beer), and
Gose Gose () is a warm fermented beer that originated in Goslar, Germany. It is usually brewed with at least 50% of the grain bill being malted wheat. Dominant flavours in gose include a lemon sourness, a herbal characteristic, and a strong salti ...
(a sour, salty beer).


Varieties

Weißbier (German – "white beer") uses at least 50% wheat to barley malt to make a light coloured top-fermenting beer. Witbier (Dutch – "white beer") uses flavorings such as
coriander Coriander (;
and
orange Orange most often refers to: *Orange (fruit), the fruit of the tree species '' Citrus'' × ''sinensis'' ** Orange blossom, its fragrant flower *Orange (colour), from the color of an orange, occurs between red and yellow in the visible spectrum * ...
peel. Belgian white beers are often made with raw unmalted wheat. German Weißbier and Belgian witbier are termed "white beers" because "wheat" has the same
etymological Etymology ()The New Oxford Dictionary of English (1998) – p. 633 "Etymology /ˌɛtɪˈmɒlədʒi/ the study of the class in words and the way their meanings have changed throughout time". is the study of the history of the form of words and ...
root as "white" in most
West Germanic languages The West Germanic languages constitute the largest of the three branches of the Germanic languages, Germanic family of languages (the others being the North Germanic languages, North Germanic and the extinct East Germanic languages, East Germanic ...
(including English). Other wheat beer styles, such as Berliner Weiße,
Gose Gose () is a warm fermented beer that originated in Goslar, Germany. It is usually brewed with at least 50% of the grain bill being malted wheat. Dominant flavours in gose include a lemon sourness, a herbal characteristic, and a strong salti ...
, and
Lambic Lambic () is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beers include gueuze, kriek lambic and framboise. Lambic differs from most other beers ...
, are made with a significant proportion of wheat.


Weizenbier

Weizenbier or Hefeweizen, in the southern parts of Bavaria usually called Weißbier (literally "white beer", referring to the pale air-dried malt, as opposed to "brown beer" made from dark malt dried over a hot kiln),Andreas Krennmair, ''Historic German and Austrian Beers for the Home Brewer'', 2018, pp.33-34 is a beer, traditionally from
Bavaria Bavaria ( ; ), officially the Free State of Bavaria (german: Freistaat Bayern, link=no ), is a state in the south-east of Germany. With an area of , Bavaria is the largest German state by land area, comprising roughly a fifth of the total lan ...
, in which a significant proportion of
malt Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malted grain is used to make beer, wh ...
ed
barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley pr ...
is replaced with malted
wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
. By law, Weißbiers brewed in Germany must use a "top-fermenting" yeast.Eric Warner, ''German Wheat Beer.'' Boulder, CO: Brewers Publications, 1992. Specialized strains of
yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
are used which produce overtones of banana and clove as by-products of
fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
. Historically, Bavarian Weißbier was either brewed with a large share of wheat malt (which was a ducal privilege in Bavaria) or from air-dried pale barley malt only (which was a common drink amongst poor people). 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 ''Kristallweißbier'' (crystal white beer), refers to a wheat beer that is
filtered Filtration is a physical separation process that separates solid matter and fluid from a mixture using a ''filter medium'' that has a complex structure through which only the fluid can pass. Solid particles that cannot pass through the filter m ...
to remove the yeast and wheat proteins which contribute to its cloudy appearance. The Hefeweizen style is particularly noted for its low hop bitterness (about 15
IBUs When drinking beer, there are many factors to be considered. Principal among them are bitterness, the variety of flavours present in the beverage and their intensity, alcohol content, and colour. Standards for those characteristics allow a more o ...
) and relatively high carbonation (approaching four volumes), considered important to balance the beer's relatively malty sweetness. Another balancing flavor note unique to Hefeweizen beer is its phenolic character; its signature phenol is 4-vinyl guaiacol, a metabolite of
ferulic acid Ferulic acid is a hydroxycinnamic acid, an organic compound with the formula (CH3O)HOC6H3CH=CHCO2H. The name is derived from the genus ''Ferula'', referring to the giant fennel (''Ferula communis''). Classified as a phenolic phytochemical, ferulic ...
, the result of fermentation by top-fermenting yeast appropriate for the style. ''Hefeweizens 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 Amyl acetate (pentyl acetate) is an organic compound and an ester with the chemical formula CH3COO H2sub>4CH3 and the molecular weight 130.19g/mol. It is colorless and has a scent similar to bananas and apples. The compound is the condensation pr ...
), "bubble gum", and sometimes "vanilla" (
vanillin Vanillin is an organic compound with the molecular formula . It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the extract of the vanilla bean. Synthetic vanillin is now used ...
). 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 A kiln is a thermally insulated chamber, a type of oven, that produces temperatures sufficient to complete some process, such as hardening, drying, or chemical changes. Kilns have been used for millennia to turn objects made from clay int ...
malts (both wheat and barley). Weizenbocks typically have a much higher alcohol content than their lighter cousins. The four largest brands in Germany are
Erdinger The Privatbrauerei Erdinger Weißbräu Werner Brombach GmbH (also known as Erdinger Weißbräu) is a brewery in Erding, Germany. Its best-known products are its namesake Weißbiers (wheat beer). History Erdinger is the world's largest wheat ...
,
Paulaner Paulaner is a German brewery, established in 1634 in Munich by the Minim friars of the ''Neudeck ob der Au'' cloister. The mendicant order and the brewery are named after Francis of Paola, the founder of the order. Paulaner is one of the ...
, Franziskaner, and Maisel. Other renowned brands are Augustiner,
Weihenstephaner The Bayerische Staatsbrauerei Weihenstephan (''Bavarian State Brewery of Weihenstephan'') is a German brewery located on the site of the former Weihenstephan Abbey in Freising, Bavaria. In 2014, the total output was . The brewery advertises itse ...
, Schneider (a bronze-coloured specialty), and
Andechser The Klosterbrauerei Andechs is a monastic brewery in Andechs, Upper Bavaria, Germany, well known for its Andechser beers. The brewery is run by the monks of Andechs Abbey, a priory of St. Boniface's Abbey, a Benedictine abbey situated 40 km awa ...
. Regional brands in Bavaria are Hopf, Unertl,
Ayinger Ayinger Brewery ( ; german: Brauerei Aying) is in Aying, Bavaria, Germany, about 25 km south of Munich. Ayinger beers are exported to Italy, the United States, and the rest of Europe. They have been frequent award winners in international ...
, Schweiger and Plank. Aventinus is an example of Weizen
Doppelbock Bock is a strong beer in Germany, usually a dark lager. Several substyles exist, including: *Doppelbock (''Double Bock''), a stronger and maltier version *Eisbock (''Ice Bock''), a much stronger version made by partially freezing the beer and ...
, stronger and darker version of Weizenbock, made by the G. Schneider & Sohn
brewery A brewery or brewing company is a business that makes and sells beer. The place at which beer is commercially made is either called a brewery or a beerhouse, where distinct sets of brewing equipment are called plant. The commercial brewing of be ...
in
Kelheim Kelheim () is a town and municipality in Bavaria, Germany. It is the capital of the district Kelheim and is situated at the confluence of the rivers Altmühl and Danube. Kelheim has a population of around 16,750 (2020). History Kelheim is t ...
. British brewers producing cask-conditioned varieties include Oakleaf Eichenblatt Bitte,
Hoskins Hoskins is a surname. Notable people with the surname include: * Allen Hoskins (1920–1980), American child actor who played Farina in the Our Gang series * Andrew Hoskins (born 1975), Canadian rower * Anthony Hoskins (1828–1901), Royal Navy a ...
White Dolphin, Fyfe Weiss Squad and
Oakham Oakham is the county town of Rutland in the East Midlands of England, east of Leicester, south-east of Nottingham and west of Peterborough. It had a population of 10,922 in the 2011 census, estimated at 11,191 in 2019. Oakham is to the west o ...
White Dwarf.


Witbier

Witbier, white beer, ''bière blanche'', or simply ''witte'' is a barley/wheat, top-fermented
beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
brewed mainly in
Belgium Belgium, ; french: Belgique ; german: Belgien officially the Kingdom of Belgium, is a country in Northwestern Europe. The country is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeast, France to th ...
and the
Netherlands ) , anthem = ( en, "William of Nassau") , image_map = , map_caption = , subdivision_type = Sovereign state , subdivision_name = Kingdom of the Netherlands , established_title = Before independence , established_date = Spanish Netherl ...
. It gets its name due to suspended yeast and wheat proteins, which cause the beer to look hazy, or white, when cold. Today, along with hops it usually contains a blend of spices, such as
coriander Coriander (;
,
orange Orange most often refers to: *Orange (fruit), the fruit of the tree species '' Citrus'' × ''sinensis'' ** Orange blossom, its fragrant flower *Orange (colour), from the color of an orange, occurs between red and yellow in the visible spectrum * ...
, and
bitter orange Bitter orange, Seville orange, bigarade orange, or marmalade orange is the citrus tree ''Citrus'' × ''aurantium'' and its fruit. It is native to Southeast Asia and has been spread by humans to many parts of the world. It is probably a cross bet ...
. As early as the 16th and 17th century, the white beers of
Hoegaarden Hoegaarden () is a municipality in the province of Flemish Brabant, in Flanders, one of the three regions of Belgium. The municipality comprises the villages of Hoegaarden proper, Meldert and Outgaarden. On January 1, 2006, Hoegaarden had a tota ...
and
Leuven Leuven (, ) or Louvain (, , ; german: link=no, Löwen ) is the capital and largest city of the province of Flemish Brabant in the Flemish Region of Belgium. It is located about east of Brussels. The municipality itself comprises the historic ...
were renowned. Along with barley malt and unmalted barley it contained some oats, though apart from hops no other spices were used. The barley was usually not
kilned A kiln is a thermally insulated chamber, a type of oven, that produces temperatures sufficient to complete some process, such as hardening, drying, or chemical changes. Kilns have been used for millennia to turn objects made from clay int ...
but left to dry on attics where the wind was allowed to blow past it, in order to obtain a light colour. The style was revived by
Pierre Celis Pierre Celis (, 21 March 1925 – 9 April 2011) was a Belgian brewer who opened his first brewery in 1966 to revive the wit beer style in his hometown of Hoegaarden. Early life Celis was born on 21 March 1925 in his family home on the edge o ...
at the
Hoegaarden Brewery Hoegaarden Brewery (, ) is a brewery in Hoegaarden, Belgium, and the producer of a witbeir, which is different from a wheat beer. Hoegaarden de-emphasizes hops, and is unfiltered, giving it the hazy, or milky, appearance--which makes it a wit ...
in Belgium and the Celis Brewery in the United States and is traditionally made with up to 50%
raw wheat Raw is an adjective usually describing: * Raw materials, basic materials from which products are manufactured or made * Raw food, uncooked food Raw or RAW may also refer to: Computing and electronics * .RAW, a proprietary mass spectrometry data ...
rather than wheat
malt Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air. Malted grain is used to make beer, wh ...
. It probably was Celis who started adding the various spices. The beers have a somewhat
sour The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor ...
taste due to the presence of
lactic acid Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natu ...
or
acetic acid Acetic acid , systematically named ethanoic acid , is an acidic, colourless liquid and organic compound with the chemical formula (also written as , , or ). Vinegar is at least 4% acetic acid by volume, making acetic acid the main component ...
, much more pronounced in the past than today. Also, the suspended yeast in the beer causes some continuing fermentation in the bottle.


Other varieties

A minor variety of wheat beer is represented by Berliner Weiße (Berlin White), which is low in alcohol (2.5% to 3% ABV) and intentionally tart. Sweetened syrups of lemon, raspberry, or woodruff herb are often added before drinking. Leipziger
Gose Gose () is a warm fermented beer that originated in Goslar, Germany. It is usually brewed with at least 50% of the grain bill being malted wheat. Dominant flavours in gose include a lemon sourness, a herbal characteristic, and a strong salti ...
is similar to Berliner Weiße, but slightly stronger at around 4% ABV. Its ingredients include coriander and salt, which are unusual for German beers. Belgian
lambic Lambic () is a type of beer brewed in the Pajottenland region of Belgium southwest of Brussels and in Brussels itself since the 13th century. Types of lambic beers include gueuze, kriek lambic and framboise. Lambic differs from most other beers ...
is also made with wheat and barley, but differs from nearly all beers in the use of wild yeast for
spontaneous fermentation Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, ...
. A variation on the
barley wine Barley wine is a strong ale between 6–12% alcohol by volume."Barley wine"
wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
to the mash bill, resulting in what is referred to as wheat wine. This style originated in the United States in the 1980s.


Names and types

Wheat beers vary in name according to where they are brewed and small variations in the recipe. Among those used are: * Weißbier, short Weiße: ''Weiß'' is
German German(s) may refer to: * Germany (of or related to) ** Germania (historical use) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizens of Germany, see also German nationality law **Ge ...
for "white". These terms are used almost exclusively in the Southern German state of
Bavaria Bavaria ( ; ), officially the Free State of Bavaria (german: Freistaat Bayern, link=no ), is a state in the south-east of Germany. With an area of , Bavaria is the largest German state by land area, comprising roughly a fifth of the total lan ...
and in
Austria Austria, , bar, Östareich officially the Republic of Austria, is a country in the southern part of Central Europe, lying in the Eastern Alps. It is a federation of nine states, one of which is the capital, Vienna, the most populous ...
. * Weizenbier, short Weizen: ''Weizen'' is German for "wheat". These terms are used in the Western (
Baden-Württemberg Baden-Württemberg (; ), commonly shortened to BW or BaWü, is a German state () in Southwest Germany, east of the Rhine, which forms the southern part of Germany's western border with France. With more than 11.07 million inhabitants across a ...
) and Northern German regions, as well as in Switzerland, for Weißbier. * Hefeweißbier or Hefeweizen: ''Hefe'' is the German word for yeast, is added to indicate that the beer is bottle-conditioned (unfiltered), thus might have sediment. * Kristallweißbier or Kristallweizen: ''Kristall'', being German for crystal, is added if Weißbier is
filtered Filtration is a physical separation process that separates solid matter and fluid from a mixture using a ''filter medium'' that has a complex structure through which only the fluid can pass. Solid particles that cannot pass through the filter m ...
clear of sediment. * Dunkles Weißbier 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 Bock is a strong beer in Germany, usually a dark lager. Several substyles exist, including: *Doppelbock (''Double Bock''), a stronger and maltier version *Eisbock (''Ice Bock''), a much stronger version made by partially freezing the beer an ...
style Style is a manner of doing or presenting things and may refer to: * Architectural style, the features that make a building or structure historically identifiable * Design, the process of creating something * Fashion, a prevailing mode of clothing ...
originating in Germany. * Witbier (literally, "white beer") or simply ''Wit'': Dutch-language name for the Belgian style of wheat beer * Bière blanche (literally, "white beer"): The French language name for wheat beer


Serving

Bavarian-style wheat beer is usually served in , vase-shaped glasses. In Belgium, witbier is usually served in a 250-ml glass; each brewery (Hoegaarden, Dentergems, etc.) has its own shape of glass. Berliner Weiße is often served in a
schooner A schooner () is a type of sailing vessel defined by its rig: fore-and-aft rigged on all of two or more masts and, in the case of a two-masted schooner, the foremast generally being shorter than the mainmast. A common variant, the topsail schoon ...
. 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 not traditional in Bavaria, and is generally frowned upon there. The modern American custom appears to have originated in
Portland, Oregon Portland (, ) is a port city in the Pacific Northwest and the largest city in the U.S. state of Oregon. Situated at the confluence of the Willamette and Columbia rivers, Portland is the county seat of Multnomah County, the most populous co ...
, in the mid-1980s, where the Dublin Pub served
Widmer Brothers Brewery Widmer Brothers is a brewery founded in 1984 in Portland, Oregon, by brothers Kurt and Robert Widmer. It is part of the Craft Brew Alliance, Inc., the 12th largest brewing company in the United States in 2017. Details In 1986, the Widmer Broth ...
's Weizenbier with a slice of lemon, to accentuate the citrus flavor of the
Cascade hop Cascade is one of the many cultivars of hops. Cascade hops are one of the most widely used hops by craft breweries in the United States. Cascade was the most widely planted hop by growers in the US for many years, before being surpassed by Ci ...
s. In northern Bavaria, a grain of rice commonly is added to Kristallweizen, which causes a gentle bubbling effect and results in a longer-lasting foam. 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 Shandy is beer or cider mixed with a lemon or a lemon-lime flavored beverage. The citrus beverage, often called lemonade, may or may not be carbonated. The proportions of the two ingredients are adjusted to taste but are usually half lemonade ...
variant with a 50–50 mix of Weißbier with lemonade called "Russ", which is the German term for Russian.


Sensory profile

Weißbiers feature fermentation by-products such as
ester In chemistry, an ester is a compound derived from an oxoacid (organic or inorganic) in which at least one hydroxyl group () is replaced by an alkoxy group (), as in the substitution reaction of a carboxylic acid and an alcohol. Glycerides ar ...
s (which lend fruity flavors and aromas), especially
isoamyl acetate Isoamyl acetate, also known as isopentyl acetate, is an organic compound that is the ester formed from isoamyl alcohol and acetic acid, with the molecular formula C7H14O2.It is a colorless liquid that is only slightly soluble in water, but very s ...
, reminiscent of bananas, and the
phenolic compound In organic chemistry, phenols, sometimes called phenolics, are a class of chemical compounds consisting of one or more hydroxyl groups (— O H) bonded directly to an aromatic hydrocarbon group. The simplest is phenol, . Phenolic compounds ar ...
guaiacol Guaiacol () is an organic compound with the formula C6H4(OH)(OCH3). It is a phenolic compound containing an methoxy functional group. Guaiacol appears as a viscous colorless oil, although aged or impure samples are often yellowish. It occurs wid ...
, a metabolite of
ferulic acid Ferulic acid is a hydroxycinnamic acid, an organic compound with the formula (CH3O)HOC6H3CH=CHCO2H. The name is derived from the genus ''Ferula'', referring to the giant fennel (''Ferula communis''). Classified as a phenolic phytochemical, ferulic ...
, which smells and tastes like
clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, ...
s. Other phenolics sometimes found in Weißbiers evoke medicinal or smoky sensations. The bittering level of most Weißbiers is close to 15
international bitterness units When drinking beer, there are many factors to be considered. Principal among them are bitterness, the variety of flavours present in the beverage and their intensity, alcohol content, and colour. Standards for those characteristics allow a more ...
, a very low level. Hop flavor and aroma are typically low. 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 Carbonation is the chemical reaction of carbon dioxide to give carbonates, bicarbonates, and carbonic acid. In chemistry, the term is sometimes used in place of carboxylation, which refers to the formation of carboxylic acids. In inorganic ch ...
level can range from 5.5 g/L (about 2.7 volumes; slightly higher than that of most other German beers) to 7 g/L, or more. This produces a generous stand of foam, especially with the high protein content of wheat malt.


See also

*
Beer glassware Beer glassware comprise vessels made of glass, designed or commonly used for serving and drinking beer. Styles of glassware vary in accord with national or regional traditions; legal or customary requirements regarding serving measures and fill ...
*
Beer in Belgium Beer in Belgium includes pale ales, lambics, Flemish red ales, sour brown ales, strong ales and stouts. In 2018, there were 304 active breweries in Belgium, including international companies, such as AB InBev, and traditional breweries inclu ...
*
Beer in Germany Beer is a major part of Culture of Germany, German culture. German beer is brewing, brewed according to the ''Reinheitsgebot'', which permits only water, hops, and malt as ingredients; and stipulates that beers not exclusively using barley-malt, ...
*
Rye beer Rye beer is a beer in which rye is substituted for some portion of the malted barley. ''Roggenbier'' is a beer produced with up to 60% rye malt. The style originated in Bavaria, southern Germany, and is brewed with the same type of yeast as ...


References


Bibliography

*''German Wheat Beer'', Eric Warner, Brewers Publications (1992),


External links


Beer Judge Certification Program (BJCP) wheat beer style guidelines
{{DEFAULTSORT:Wheat Beer Beer styles Wheat-based drinks Culture of Altbayern