Beer School

German Beer Styles – Wheat Ales: Weizen, Weissbiers, & Weizenbock

Join us as we cover Germany’s wheat beer styles; from weizens (wheat beers) and Weissbiers (white beers) to Dunkel Weissbier and Weizenbock. A brief history and vital statistics about each.

German Beer Styles – Wheat Ales: Weizen, Weissbiers, & Weizenbock
Germany – weizen (wheat beers) and weissbiers (white beers)

World renowned for their weizens (wheat beer) and weissbiers (white beers). Northern German ales are quite different than those from the south, leading to regional differences. This column will examine top fermenting beers, specifically wheat ales such as Weissbier, Dunkel Weissbier and Weizenbock.


About Weissbier – German White Beers

Schmucker Hefeweizen
Schmucker Hefeweizen
Vital Weissbier Statistics:

IBUs: 8 – 15
SRM: 2 – 6
ABV: 4.3 – 5.6%

The most common version of the weizen style harkens back to ancient Bavarian practice of using wheat to brew ales. Tradition now dictates true weizens must have at least 50% of the grain bill consist of malted wheat. The rest is usually pilsner malt, and results in a straw to pale gold colour. The combination of the high protein content in the wheat and special weizen yeast produces a cloudy, medium bodied beer with a large, fluffy head, usually served in a tall weizen glass, which allows extra room for the high carbonation. The aroma is full of bananas, cloves, and other fruity esters, with almost no hop presence. Its flavour can have banana, bubble gum, clove, and other spicy notes, sometimes with a touch of vanilla. With almost no hop flavour, a slight sweetness is sometimes perceived. There are different versions of this beer; the Hefeweizen (with the yeast left suspended in the beer) and Kristalweizen, where it has been filtered out for clarity, although this style lacks the character of the hefes.


About Dunkel Weissbier – Dark Wheat Beer

Erdinger Dunkel
Erdinger Dunkel
Vital Dunkel Statistics:

IBUs: 10 – 18
SRM: 14 – 23
ABV: 4.3 – 5.6%

This style is made with much of the same ingredients, and follows the same traditions, as the weissbier. However the addition of Munich or Vienna malt creates a dark (dunkel), brown to black version. This is actually the predominant historical style, as most beers of the Middle Ages commonly had a darker colour. It wasn’t until the 20th century that the light coloured version began to flourish. Because of the darker malt, it has only a hint of the banana/clove aroma and flavour. Still, with very little hop presence on the nose or palate, it does however have a richer, malty, almost light milk chocolate flavour.


About Weizenbock – Strong Wheat Beercsm_vitus_e8eb9b0d97

Vital Weizenbok Statistics:

IBUs: 15 – 30
SRM: 6 – 25
ABV: 6.5 – 9.0%

Following the common German practice of naming the strongest versions of beers “bock”, weizenbocks have the highest alcohol content of the weissbiers. Because of this, they are more complex, rich, with more malt presence in both aroma and flavour. Although they can be pale in colour, dark versions are more prevalent. Pilsner malt dominates the lighter coloured versions, with Munich and Vienna malt being added for darker varieties. Decoction mashing provides the medium heavy body, and the hops are only present to balance the sweetness. The dark versions have flavours that can range from fruit such as raisins and plums all the way to chocolate. Developed in Munich in 1907, they are the wheat versions of Dopplebocks.


Next Up (part 5 of 5)

About German Sour Beers
History & Facts


Continue Reading This 5-Part Beer History Series

Tour of German Beer Styles

Through an amalgam of the Beer Judge Certification Program (BJCP) and the American Brewers Association Guidelines, this series will explore various beers styles which originated in different countries by examining their historical context and basic ingredients. This will also include a description of their various attributes of appearance, aroma, and taste plus a basic notation of the styles’ approximate vital statistics of ABV, IBU, and SRM.

Germany has over 1300 breweries and 7500 different brands available. They are the world’s fourth largest brewing country, and have created a large variety of beers which have become staples in breweries all over the globe. We will begin with those styles which are designated as “pale” in colour. While sometimes designated as “European” or “International”, because they are now brewed all over the world, their birthplace was Germany. This includes varieties within the International Lager, Pale Malty European Lager, and Pale Bitter European Beer categories. While all similar in colour, the main difference is the amount and kinds of hops in their recipe.


Continue Reading About German Beer Styles
Intro to German Beer Styles
Part 1: Pale German Style Beers
Part 2: Amber Beers
Part 3: Dark German Beers
Part 4: Wheat Ales *Current Post*
Part 5: Sour Beers



This Beer-Education series has been researched and written by David Nuttall.

David Nuttall completed the Beer Judge Certification Program (BJCP) in 2012, has served as Epicurean Calgary owner and president since 2002 and is the current Judging Co-ordinator for Calgary International Beerfest. If you’re interested in learning more about beer, you can register for the 4 week ABF Brew Ed course at The Brewer’s Apprentice.

Related Posts

Beer School

10 Beer Names You Might Be Saying Wrong

Sometimes you just start a habit and it sticks, so make sure you are saying the names of these beers correctly and avoid an embarrassing craft beer faux pas when out at the bar.

Beer School

Why Does My Beer Taste Metallic? – Here’s Why Your Beer Tastes like Pennies

Ever wonder why some beers have a hint of metal to them? No, that is not a new flavour profile and no, you’re not drinking liquified pennies. Here’s why your beer tastes metallic and a couple ways to fix it.

Beer School

What Are Adjunct Beers? – Beer Styles: The Ingredients

Ever wondered what beer is made of? You may already know about the four basics: malt, hops, yeast and water…but what about “everything else”? Follow along as we cover adjunct beer ingredients from starches, grains and sugars, to flavours, bacteria and more…

Beer School

Beer Varieties: The Origins (Part Two: Gravity)

Original Gravity, Specific Gravity, Final Gravity find out what it all means as we continue on our beer variety journey.

Beer School

What is a Berliner Weisse?

Berliner Weisse: where it comes from, it’s appearance, flavour, aroma, palate & mouthfeel, food pairings and serving selections are all explained in this Beer Styles 201 article.