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.
By David Nuttall on Apr. 12, 2018
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
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
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.
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)
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
Part 4: Wheat Ales *Current Post*
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.
Beer Styles 201: 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.
The World Guide To Beer – The History of Categorizing Beer
With more brewers making more kinds of beers these days, we now enjoy a mixture of historical and modern creations. Where did these styles come from?
German Beer Styles – History & Info About Germany’s Greatest Creation
Think all German beers are light coloured lagers? Nothing could be further from the truth! Follow along in this 5-part history series as we cover over 10 beer styles unique to Germany
VIDEO: The Great Beer Route: Portland to San Francisco
Craft beer and epic landscapes in the Pacific Northwest.
Beer Styles: Ingredients (Part One) – What Is Malt?
In previous articles, we examined what properties make the different beer varieties. In the next part of this series, we will explore the ingredients of beer; what exactly they are, and how they determine the various characteristics that define the distinct beer styles.