Wheat beer

Wheat beer is a beer that is brewed with a large proportion of wheat relative to the amount of malted barley; it is usually top-fermented. The two main varieties are Weissbier and Witbier; minor types include Lambic, Berliner Weisse and Gose.

Varieties

Weissbier

Weissbier ('white beer') refers to wheat beer in the style developed in Germany, usually made with a mix of malted barley and wheat, with the wheat usually composing at least half of the mash and fermented with different strains of yeast than used with regular beer. Weissbier is so called because it was, at the time of its inception, paler in color than Munich brown beer.

Witbier

Witbier, white beer, bière blanche, or simply witte is a barley/wheat, top-fermented beer brewed mainly in Belgium and the Netherlands. It gets its name due to suspended yeast and wheat proteins which cause the beer to look hazy, or white, when cold.

Lambic

Lambic, a beer of Belgium, is naturally fermented using wild yeasts, rather than cultivated. In addition to wheat and barley, a portion of unmalted wheat is used in the mash for lambic beers.

Berliner Weisse

Berliner Weisse, a cloudy, sour wheat beer of around 3% abv, is another style of wheat beer. It is a regional variation on the white beer style from Northern Germany, dating back to at least the 16th century.

Gose

Gose is a beer style of Leipzig, Germany. The style is characterized by the use of coriander and salt and is made sour by inoculating the wort with lactic acid bacteria before primary fermentation.

See also

• Beer style
• Beer in Belgium
• Beer in Germany
• Beer in the Netherlands

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  Augustiner Weissbier in a Munich pub
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  Hefeweizen Glass