Wheat Beer

Wheat beer is a top-fermented beer made with a high proportion of wheat relative to malted barley in the brewing process. German Weizenbier and Belgian witbier are the two most common kinds; additional styles include Lambic (produced with wild yeast), Berliner Weisse (cloudy, sour beer), and Gose (a sour, salty beer). Due to the high proportion of wheat and sometimes oats used in the mash, this unfiltered Belgian style of ale appears pale and murky. Always spicy, with coriander, orange peel, and other spices or herbs thrown in for good measure. Wheat and a high level of carbonation contribute to the crispness and subtle taste. Many American brewers have taken to this style and have done an excellent job of staying true to it. If you really want to appreciate the unadulterated intricacies of this dish, request one without a lemon garnish. Because of the cloudiness caused by yeast in suspension, these beers are often referred to as “white beers” (witbieren).

Weißbier (German for “white beer”) is a light-colored top-fermenting beer made with at least 50% wheat malt. Coriander and orange peel are used as flavorings in Witbier (Dutch for “white beer”). Belgian white beers are frequently brewed with unmalted raw wheat.

Because “wheat” has the same etymological source as “white” in most West Germanic languages, German Weißbier and Belgian witbier are referred to as “white beers” (including English). Other wheat beer styles, such as Berliner Weiße, Gose, and Lambic, use a large amount of wheat in their recipes.