— What is a wheat beer?

In the distant Middle Ages, the Germanic tribes began to brew ale, which was noticeably lighter than usual. Reason: The Brewers used the ingredients that were in abundance. Wheat, along with barley was one of those ingredients, and mixing of the two grasses created a new brand of beer - Weissbier. It stood out among so much popular in those days his lordship dark varieties and ease that has been called "weisse" (German: white). Some sources claim that the wheat beer - one of the oldest varieties, invented by farmers. Others suggest that the oldest brewery, Weihenstephan in Freising (Germany) produced this beer as much as in 1040 BC.
Today, there are four main types of wheat beers: Southern German Weissbier, Berliner Weissbier, Belgian and American vitbir wheat beer. Often, the South German Weissbier called Weizen (Weizen) or hefe-weizen (Hefe-weizen). Sometimes you can find Crystal Weizen (Kristal Weizen) or Crystal Weissbier (Kristall Weissbier), which is a filtered version of wheat beer, Dunkel Weizen and (Dunkel Weizen) is the dark version, usually unfiltered. Belgian Vitbir (Witbier) or white ale (White Ale) is much similar to unfiltered wheat beer, but it lies in the use unmalted cereals (wheat, barley, oats) and spices.

What is a wheat beer?

The German word Hefe (yeast) - Weizen (wheat) is the unfiltered wheat beer with yeast sediment. It is at 50-65% of wheat malt, the rest of the wort is barley. It is adding wheat gives the drink a bright, refreshing shade. Hefevaytsen - beer in the glass silnogazirovannoe and it should be opaque (due to the presence of complex proteins in wheat malt), and colors ranging from light golden to amber hues. Wheat, malted or unmalted, always a positive effect on foaming. But if you want, the foam can be reduced by pre-spolosnuv glass of cold water.
At the request can also be poured into a glass and yeast residue deposited on the bottom of the bottle. It is best to use this beer high tapering to the bottom of the glasses in them, right after pouring beer, copious foam is best manifested. But do not pour beer all at once, leave a little bit, shake the bottle (that would be up yeast sediment), and then pour every last drop into the glass. This is the characteristic taste and flavor of wheat unfiltered beer. The traditional German yeast strains produce a hefe-weizen phenolic smells and flavors that are sometimes reminiscent of the smell of drugs or cloves. Other waste products of these yeasts are fruity esters - banana vanilla and other flavors.

The present German wheat beer unfiltered different from Americanized versions. For example, American wheat beers use more neutral American yeast strains that better highlights maltiness and to achieve a cleaner taste. Among other differences can be noted malt and hops used. In the German wheat beer hops presence is barely noticeable. Thus, it is best manifested the delicate balance of esters, phenols (fruktovaty fusel alcohol and drug taste) and taste the fermented wheat. As for the malt, the mash is prepared for the American beer with an American malt, but sometimes in an attempt to make a real hefevaytsen German brewers use malt. Obviously, in the German beer using malt and German wheat percentage is higher. Some types of American wheat beers are filtered and are more like light American golden ale. However, it belongs only to the seasonal species, and they lack the yeast flavor.


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