Wheat beer
Wheat beer
Wheat beer (pronunciation: /wi:t bɪər/), also known as Weissbier (pronunciation: /vaɪs bɪər/), is a type of beer that is brewed with a large proportion of wheat relative to the amount of malted barley. The term "wheat beer" is used to denote beers made from wheat by top fermentation, not bottom fermentation.
Etymology
The term "wheat beer" is derived from the English words "wheat", referring to the grain used in brewing, and "beer", a term with origins in the Old English 'beor', which is derived from the Proto-Germanic '*beuzą'. The term "Weissbier" is German, with "Weiss" meaning white and "bier" meaning beer, referring to the pale color of the beer.
Related Terms
- Ale: A type of beer brewed from barley malt with a top fermenting brewers yeast that ferments quickly, giving it a sweet, full bodied and fruity taste.
- Lager: A type of beer that is fermented and conditioned at low temperatures.
- Malt: Germinated cereal grains that have been dried in a process known as "malting".
- Barley: A major cereal grain, commonly found in bread, beverages, and various cuisines of every culture.
- Fermentation: The metabolic process that consumes sugar in the absence of oxygen, producing alcohol or acids.
- Hops: Flowers (also called seed cones or strobiles) of the hop species Humulus lupulus, used as a stability agent in beer to which they impart bitter, zesty, or citric flavours.
External links
- Medical encyclopedia article on Wheat beer
- Wikipedia's article - Wheat beer
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