The Brewer

Wheat Beer

Wheat Beer: The Cloudy Classic

Wheat beer is a type of beer that is brewed with a significant proportion of wheat in addition to malted barley. Generally top-fermented (brewed with ale yeast), wheat beers are known for their light color, cloudy appearance (when unfiltered), and refreshing qualities.

The Defining Ingredient: Wheat

By law (in Germany) or by tradition, wheat beers typically contain at least 50% wheat malt.

  • Protein Content: Wheat has a higher protein content than barley, which contributes to the beer’s characteristic cloudiness and a thick, long-lasting head.
  • Flavor: Wheat provides a light, crisp, and slightly bready or grainy flavor compared to the more “toasty” profile of all-barley beers.

Major Styles of Wheat Beer

1. Hefeweizen (German Weissbier)

The classic Bavarian style. “Hefe” means yeast, and “Weizen” means wheat.

  • Characteristics: Unfiltered and cloudy.
  • Aroma: Famous for its unique phenolic and ester profile, which smells like cloves and bananas.
  • Profile: Highly carbonated, refreshing, and low in bitterness.

2. Witbier (Belgian White)

A traditional Belgian style that dates back hundreds of years.

  • Ingredients: Often uses unmalted wheat and is spiced with coriander and dried orange peel (Curaçao).
  • Characteristics: Very pale and cloudy. It is crisp, citrusy, and slightly spicy.

3. American Wheat Beer

The American take on the style.

  • Characteristics: Uses a clean ale or lager yeast, so it lacks the banana/clove flavors of the German version.
  • Profile: Can be filtered or cloudy and often has a more pronounced hop character.

4. Berliner Weisse

A sour, low-alcohol wheat beer from Berlin.

  • Characteristics: Intentionally tart and refreshing. Often served with a “shot” of flavored syrup (raspberry or woodruff) to balance the acidity.

5. Dunkelweizen

A dark version of the German Hefeweizen. It uses dark roasted malts, providing flavors of caramel and toasted bread alongside the banana and clove.

Sensory Profile

  • Appearance: Ranges from straw-yellow to deep amber. Most are cloudy (unless labeled “Kristall”). They feature a massive, rocky white head.
  • Aroma: Depending on its origin, expect banana, clove, citrus, coriander, or fresh-baked bread.
  • Flavor: Refreshing and light. Low bitterness allows the malty sweetness and yeast character to dominate.
  • Mouthfeel: High carbonation, medium body, and a creamy texture due to the high protein content of the wheat.

Serving and Glassware

  • Temperature: Best served very cold, between 4–7°C (40–45°F).
  • Glassware:
    • Weizen Vase: A tall, curved glass designed to accommodate the large head and showcase the cloudiness.
    • Tumbler: Common for Belgian Witbier.

Food Pairing

  • Seafood: Excellent with white fish, mussels, or scallops. The acidity in Belgian styles acts like a squeeze of lemon.
  • Salads: Pairs well with light vinaigrettes and goat cheese.
  • Spicy Food: The sweetness of a Hefeweizen can help cool the heat of Mexican or Thai dishes.
  • Brunch: Pairs wonderfully with eggs, smoked salmon, and fruit.