Brewing Series: Wheat Beer

Wheat beer is a diverse and fascinating category of beer that has captured the palates of beer enthusiasts around the world. This style of beer is distinctive for its incorporation of wheat alongside barley in the brewing process, imparting unique characteristics to the final product. From the traditional German Hefeweizen to the Belgian Witbier and the American Wheat Beer, each variant within the wheat beer category offers a spectrum of flavors, aromas, and appearances that cater to a wide range of tastes.

At its core, the defining feature of wheat beer is the substantial use of wheat in the grain bill. While barley has long been the primary grain in beer production due to its high fermentable sugars and enzymes, wheat contributes its own set of qualities. The level of substitution of barley malt for example with malted or unmalted wheat (Triticum aestivum) is up to 80% (Briggs, 1998). There are beers produced which are more distincly composites of barley and wheat but the consumer is very keen to drink specific wheat beers according to taste. Wheat contains a higher percentage of protein compared to barley, resulting in a hazier appearance and a distinct mouthfeel in the finished beer.

A wheat beer is very hazy and that is due to a colloidal types of haze. The major constituents of the colloidal haze  are, as in Pilsner beers, proteins in conjunction with polyphenols and starch or degraded starch. Wheat gluten is the main protein component and they form weak conjugates with polyphenols that coalesce into haze particulates. Hydrolysis of proteins produces smaller haze particles and the haze is more stable (Delvaux et al., 2000, 2001, 2004).

The other major distinction between brewing wheat beers and barley-based beers is the use of top-fermenting yeats such as Saccharomyces cerevisiae rather than the bottom-fermenting type of S. pastorianus.

Hefeweizen

One of the most well-known types of wheat beer is the Hefeweizen, hailing from Germany. The name translates to “yeast wheat” in German, providing a clue to one of its defining characteristics. Hefeweizens are often unfiltered, allowing the yeast to remain in suspension, creating a cloudy and somewhat opaque appearance. This cloudiness contributes to the beer’s characteristic haze, a feature that distinguishes it from many other styles.

Hefeweizens are revered for their complex and lively flavor profile, with prominent notes of banana and clove. These flavors are not derived from added ingredients but are instead the result of the yeast used in fermentation. The particular yeast strains employed in Hefeweizen production produce esters and phenols that contribute fruity and spicy notes, creating a harmonious and refreshing beer.

Witbier

Moving to Belgium, the Witbier style emerges, offering a unique twist on wheat beer. Witbier, meaning “white beer,” is known for its pale and cloudy appearance, akin to the misty glow of unfiltered moonlight. This cloudiness arises from the use of unmalted wheat and oats, along with the inclusion of spices such as coriander and orange peel. The addition of spices provides a delightful interplay of flavors, imparting a zesty and citrusy character to the beer.

Witbiers are often adorned with a fluffy, white head that complements their effervescent nature. The use of Belgian yeast strains further contributes to the complexity of flavors, offering a subtle blend of fruity and spicy notes. The result is a beer that is not only visually appealing but also a sensory delight, making it a popular choice among those seeking a refreshing and flavorful brew.

American Wheat Beer

In the United States, the American Wheat Beer has carved its niche in the craft beer renaissance. This style takes inspiration from its European counterparts but often showcases a cleaner and more neutral profile. American Wheat Beers are characterized by a moderate wheat presence, providing a smooth and crisp mouthfeel without overshadowing the other elements.

Typically, these beers are filtered, resulting in a clear and bright appearance. The focus is on balance, with a mild hop bitterness and a restrained yeast character. American Wheat Beers are versatile and approachable, making them well-suited for a wide range of consumers, from seasoned beer enthusiasts to those just beginning their exploration of craft brews.

Berliner Weisse

Delving deeper into the wheat beer landscape, we encounter the Berliner Weisse, a German style originating from the vibrant city of Berlin. Berliner Weisse is celebrated for its lightness and refreshing qualities, making it a popular choice, particularly during warm weather. This style often boasts a low alcohol content, making it sessionable and conducive to social drinking.

What sets Berliner Weisse apart is its tartness, a result of the lactic acid produced during fermentation. This tartness is a hallmark of the style, providing a crisp and lively character that is both invigorating and thirst-quenching. It is not uncommon for Berliner Weisse to be served with flavored syrups, such as raspberry or woodruff, allowing consumers to customize their experience by adding a touch of sweetness.

Dunkelweizen

Dunkelweizen, another variant in the wheat beer family, takes a departure from the lighter hues of its counterparts. The name translates to “dark wheat” in German, and as the name suggests, Dunkelweizens exhibit a darker color profile. This style combines the maltiness of darker beers with the fruity and spicy characteristics of wheat beers, resulting in a rich and complex flavor profile.

Dunkelweizens often showcase notes of chocolate, caramel, and dark fruit, providing a delightful contrast to the typically lighter and more refreshing wheat beers. The use of a diverse malt bill, including both wheat and darker malts, contributes to the beer’s depth and complexity. Dunkelweizens are appreciated for their ability to bridge the gap between the lighter wheat beers and the robust, malt-forward styles.

The Aroma Profile of Wheat Beers

The use of top-fermenting yeasts coupled to the use of wheat produces beer with a very unique aroma and taste profile. Much of the fruity character of a wheat beer is contributed by high levels of esters compared to relatively low levels of the higher alcohols. Many of the fermentation by-products formed during the brewing process contribute additional fruity and clove-like notes to the aroma of wheat beer  .

When you think of wheat beers generally, this beer encompasses a spectrum of styles, each with its own distinctive attributes. From the iconic Hefeweizen with its cloudy appearance and lively yeast-driven flavors to the Belgian Witbier with its spiced and citrusy notes, and the American Wheat Beer offering a clean and approachable profile, the world of wheat beers is both diverse and enticing.

Whether enjoyed on a warm summer day or savored during colder seasons, wheat beers have a universal appeal. Their versatility, ranging from light and refreshing to rich and complex, makes them a favorite among beer enthusiasts worldwide. As brewers continue to experiment and innovate, the wheat beer category remains a dynamic and evolving landscape, offering endless possibilities for exploration and enjoyment.

References

Briggs, D.E. (1998). Malts and Malting, Springer Science & Business Media, London, UK.

Delvaux, F., Combes, F. J., and Delvaux, F. R. (2004) The effect of wheat malting on the colloidal haze of white beers, Tech. Q. Master Brew. Assoc. Am. 41, pp. 27–32.

Delvaux, F. Delvaux, F. R., and Delcour, J.A. (2000) Characterisation of the colloidal haze in commercial and pilot scale Belgian white beers, J. Inst. Brew. 106, pp. 221–227.

 Delvaux, F., Gys, W., and Michiels, J. (2001) Contribution of wheat and wheat protein fractions to the colloidal haze of wheat beers, J. Am. Chem. Soc. 59, pp. 135–140 

Yin, H., Dong, J., Yu, J., Chang, Z., Quian Z, Liu M, Huang S, Hu X, Liu X, Deng Y, Wang, D. (2016). A preliminary study about the influence of high hydrostatic pressure processing on the physicochemical and sensorial properties of a cloudy wheat beer. J Inst Brew 122: pp. 462–467 (Article).