In the previous article of this blog we talked about the history and characteristics of wheat beers.

Today we want to tell you a little more about the categories that we can find within this style. Basically the wheat beers have two important variants, which are the Belgian Witbier and the German Weissbier. . But we will also talk about American wheat beer or American Wheat Ale

Belgian Witbier

This beer dates its origins to Belgium and is made using between 30% and 50% unmalted wheat, while malted barley is added for the rest.

As for its appearance, the color is pale yellow; its foam is very thick and creamy; and they are highly recommended for hot days, as they are very refreshing and light, despite their high fermentation. In addition, their alcoholic strength is very low, with an average of 3%, so they are ideal for quenching thirst.

The main characteristic of the Belgian Witbier is that at the time of its preparation, in the last minutes of boiling, orange peel is usually added, which provides a flavor different and special to these beers.

On the other hand, oatmeal and other spices are also usually added, all depending on the styles. The truth of the matter is that these beers, having special ingredients, give them a peculiar flavor.

German Weissbier

Beer Weissbier German is a beer originating specifically from the region of Bavaria, an area characterized by having most of the breweries in the entire country.

Its color is very pale yellow, which is why this beer is usually known as white beer. Its foam is dense and thick. On the other hand, in terms of its flavor; The imperceptibility of the hop flavor stands out, so its characteristic bitterness is very low.

The odor of this style is moderate overall and because hops are very low in this beer, the odor of hops is hardly noticeable.

In terms of flavor, they are very slightly bitter beers, the hops are practically not noticeable, with the clove as the protagonist and a medicinal and smoky sensation. Another note that almost always appears is the banana. They are somewhat high carbonation.

Within these German wheat beers we find different varieties:

• Hefeweizen, which corresponds to pale, yeasty, cloudy unfiltered beers.

This beer has a very curious history, since it was the first exception to that law that we talked about in the previous post, the Law of Purity. Reminder: In 1516, King William IV of Bavaria decreed that wheat could not be used to make beer…. except to do this style. It turns out that Hefeweizen was the drink of choice for the nobility and they did continue to make this style.

• Kristallweizen, filtered wheat beers, therefore crystalline blondes, not cloudy.
• Dark wheat beers: We have two different categories here. The Dunkelweizen, are those dark wheat beers (more baked malts), also unfiltered and the Weizenbock, the wheat beers with the highest graduation, normally above 8%.

American Wheat Ale

American craft brewers developed their own Hefeweizen recipe, replacing the style's distinctive yeast with cleaner-fermented ales.

The result is a very subtle beer, which does not have the fruity or spicy notes of the German yeasts but is based more on the flavors and aromas of American hops This can be a very good option for those drinkers who start in this style of wheat, since the transition is less strong.

In any case, wheat beers are a very interesting and “appetizing” style. As for pairing, this type of beer goes very well with seafood and marine dishes. In turn, due to their citric character and carbonation, they go well with somewhat fatty dishes, and even with eggs or foie gras. As for cheeses, the young or tender ones and the creamy ones (camembert, brie) are wonderful.

And when it comes to serving a wheat beer, as we have already explained, the ideal is to leave a little at the bottom of the bottle, shake it and add this “ cream” of beer at the end to increase the creaminess and that slight bitter point of the yeast. Cheers!