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Weizen, or "Wheat", is the term used to describe some of the most popular styles of German ale brewed with wheat. The best known style outside of Germany is the Hefeweizen, but the style encompasses other wheat-based ales as well. These beers are connected not only by the use of wheat malt but also by the unique set of yeast strains that gives these beers a fruity and spicy character not found in other wheat beer styles, often including banana-like phenols and clove-like esters.
Because of differences in German regional dialect, there are a number of other names used to describe Weizens in different parts of Germany, including Weissbier, Weizenbier, and Weiss. It should not be confused with Wiesen, the German term for Oktoberfest and for the style of beer served there.
In the United States, many bars and restaurants serve Weizens, especially Hefeweizens, with a slice of lemon or other citrus fruit. This practice is not widespread in Germany and many serious beer drinkers consider it to be offensive.
[edit] History of Weizen
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[edit] Types of Weizen
[edit] Hefeweizen
The best-known style of Weizen outside of Germany, Hefeweizen, also called Hefeweissbier or simply Hefe, emphasizes the spicy and banana-like flavors of Weizen yeast.
A Weizen "Mit Hefe," literally "with yeast," Hefeweizen is simply a Weizen served with a large amount of yeast in the bottle, keg or cask. While some yeast remains in most bottle-conditioned beers, in Hefeweizen the yeast is intended to be stirred up during serving. This results in a rich, cloudy flavor and a distinctive mouthfeel, as well as emphasizing the complex flavors that Weizen yeast contributes to the beer.
The term "Hefeweizen" usually refers to a traditional German Weizen "mit Hefe." However, technically, any of the substyles of Weizen, such as Dunkelweizen or Weizenbock, can also be served either "mit Hefe" or "Kristall."
[edit] Krystallweizen
Essentially a filtered Hefeweizen, Kristallweizen or Kristall Weissbier has the same flavor characteristics, but because the yeast is filtered out before bottling, the resulting beer is lighter tasting and has a cleaner mouthfeel and less pronounced yeast flavor profile. It is also brilliantly clear, as opposed to the famously cloudy Hefe.
[edit] Leichtes Weizen
Leichtes Weisen or Leicht Weissbier is a low-alcohol, somewhat more lightly flavored version of a traditional Hefeweizen; essentially a Light Hefeweizen. This style is not common outside of Germany.
[edit] Dunkelweizen
Dunkelweizen, also called Dunkles Weizen, is actually a more traditional German wheat beer than the more famous Hefe. Brewed with high-kilned malts such as Munich malt and Vienna malt, Dunkelweizen combines the yeast character and mouthfeel of a Hefewezen or Kristallweizen with the rich maltiness of a traditional dark German beer.
[edit] Bernsteinfarbenes Weizen
A Bernsteinfarbenes Weizen, called an Amber Weizen by American brewers, is an intermediate style between a traditional light-colored Hefeweizen and a Dunkelweizen. An uncommon style, it combines the refreshing wheat character of a Hefeweizen with a rich, sweet maltiness. The best known commercial example is the Amber Weizen brewed by Pyramid Brewing in Seattle, Washington in the United States.
[edit] Weizenbock
Weizenbock, also known as Weizenstarkbier, is a stronger version of Dunkelweizen with a more pronounced flavor of Munich or other high-kilned malts and a strong, Bock-like level of alcohol, sometimes with dark fruit or sherry-like alcohol flavors.
[edit] Imperial Weizen
A few modern brewers have extended the Weizen style by brewing beers they describe as Imperial Weizen or Imperial Hefeweizen. These tend to be similar to Weizenbocks, and in some cases the terms may be used interchangeably, but Imperial versions may emphasize hops more than is traditional in other Weizen styles. Because of the limitations of the unique Weizen yeast, alcohol levels even in "Imperial" weizens rarely exceed 8% abv.
[edit] Brewing Weizen
The homebrewer attempting a Weizen should pay particular attention at two points in the brewing process: collecting the wort and pitching the yeast.
The first challenge is in the mash; wheat malt used in high proportions, as for most Weizens, can create very sticky mash conditions. The use of mash tun additives such as rice hulls can help avoid a stuck sparge. Even extract brewers face something of a challenge in designing a Weizen recipe; since most Wheat malt extracts are a mix of barley and wheat, often the brewer is left with few options for modifying the grist.
Yeast is the second important consideration. Most Weizens, particularly Hefeweizens, use very distinctive yeasts that produce a stronger yeast flavor than most standard ale strains, including significant esters and phenols. Brewers who commonly use one yeast for every ale may not get their desired result when attempting a Weizen style, and especially with Hefeweizen, where the yeast character is critical.
Brewers should not try to "punch up" the esters and phenols by fermenting at high temperatures; a good Weizen yeast will produce a cleaner Weizen yeast character in a longer fermentation at a low ale fermentation temperature.
[edit] Competition Styles
The BJCP recognizes a Weizen style that encompasses Hefeweizen and Kristallweizen, as well as Dunkelweizen and Weizenbock styles. The GABF recognizes Hefe and Kristall as separate categories, and also recognizes a number of styles less commonly homebrewed.
[edit] BJCP Style Guidelines
[edit] Weizen/Weissbier
| 15A. Weizen/Weissbier
| Vital Statistics
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| BJCP Style Guideline Definition (2004)
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| IBUs: 8-15
| SRM: 2-8
| OG: 1.044-1.052
| FG: 1.010-1.014
| ABV: 4.3-5.6
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| Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.
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| Appearance: Pale straw to very dark gold in color (rarely, can be as dark as amber). A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer "mit hefe" is also cloudy from suspended yeast sediment (which should be roused before drinking). The filtered Krystal version has no yeast and is brilliantly clear.
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| Flavor: Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.
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| Mouthfeel: Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Always effervescent.
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| Overall Impression: Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.
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| History: A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round.
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| Comments: These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don't age well and are best enjoyed while young and fresh. The version "mit hefe" is served with yeast sediment stirred in; the krystal version is filtered for excellent clarity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen.
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| Ingredients: By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.
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| Commercial Examples: Schneider Weisse Original (unusual in its amber color), Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Franziskaner Hefe-Weisse, Penn Weizen, Capitol Kloster Weizen, Sudwerk Hefeweizen, Brooklyner Weisse, Barrelhouse Hocking Hills HefeWeizen, Sprecher Hefeweizen
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[edit] Dunkelweizen
| 15B. Dunkelweizen
| Vital Statistics
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| BJCP Style Guideline Definition (2004)
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| IBUs: 10-18
| SRM: 14-23
| OG: 1.044-1.056
| FG: 1.010-1.014
| ABV: 4.3-5.6
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| Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a low to moderate vanilla character and/or low bubblegum notes may be present, but should not dominate. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel, bread crust, or richer malt aroma (e.g., from Vienna and/or Munich malt). Any malt character is supportive and does not overpower the yeast character. No diacetyl or DMS. A light tartness is optional but acceptable.
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| Appearance: Light copper to mahogany brown in color. A very thick, moussy, long-lasting off-white head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness.
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| Flavor: Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a low to moderate vanilla character and/or low bubblegum notes may be present, but should not dominate. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel, bread crust, or richer malt aroma (e.g., from Vienna and/or Munich malt). Any malt character is supportive and does not overpower the yeast character. No diacetyl or DMS. A light tartness is optional but acceptable.
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| Mouthfeel: Medium-light to medium-full body. The texture of wheat as well as yeast in suspension imparts the sensation of a fluffy, creamy fullness that may progress to a lighter finish, aided by moderate to high carbonation. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Effervescent.
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| Overall Impression: Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a low to moderate vanilla character and/or low bubblegum notes may be present, but should not dominate. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present and is often accompanied by a caramel, bread crust, or richer malt aroma (e.g., from Vienna and/or Munich malt). Any malt character is supportive and does not overpower the yeast character. No diacetyl or DMS. A light tartness is optional but acceptable.
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| History: Old-fashioned Bavarian wheat beer was often dark. In the 1950s and 1960s, wheat beers did not have a youthful image, since most older people drank them for their health-giving qualities. Today, the lighter hefe-weizen is more common.
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| Comments: The presence of Munich and/or Vienna-type barley malts gives this style a deep, rich barley malt character not found in a hefe-weizen. Bottles with yeast are traditionally swirled or gently rolled prior to serving.
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| Ingredients: By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich and/or Vienna malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.
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| Commercial Examples: Franziskaner Dunkel Hefe-Weisse, Hacker-Pschorr Weisse Dark, Tucher Dunkles Hefe Weizen, Ayinger Ur-Weisse, Brooklyner Dunkel-Weisse
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[edit] Weizenbock
| 15C. Weizenbock
| Vital Statistics
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| BJCP Style Guideline Definition (2004)
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| IBUs: 15-30
| SRM: 12-25
| OG: 1.064-1.080+
| FG: 1.015-1.022
| ABV: 6.5-8+
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| Aroma: Rich, bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums, prunes, raisins or grapes). Moderate to strong phenols (most commonly vanilla and/or clove) add complexity, and some banana esters may also be present. A moderate aroma of alcohol is common, although never solventy. No hop aroma, diacetyl or DMS.
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| Appearance: Dark amber to dark, ruby brown in color. A very thick, moussy, long-lasting light tan head is characteristic. The high protein content of wheat impairs clarity in this traditionally unfiltered style, although the level of haze is somewhat variable. The suspended yeast sediment (which should be roused before drinking) also contributes to the cloudiness.
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| Flavor: Rich, bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums, prunes, raisins or grapes). Moderate to strong phenols (most commonly vanilla and/or clove) add complexity, and some banana esters may also be present. A moderate aroma of alcohol is common, although never solventy. No hop aroma, diacetyl or DMS.
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| Mouthfeel: Medium-full to full body. A creamy sensation is typical, as is the warming sensation of substantial alcohol content. The presence of Munich and/or Vienna malts also provide an additional sense of richness and fullness. Moderate to high carbonation. Never hot or solventy.
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| Overall Impression: Rich, bock-like melanoidins and bready malt combined with a powerful aroma of dark fruit (plums, prunes, raisins or grapes). Moderate to strong phenols (most commonly vanilla and/or clove) add complexity, and some banana esters may also be present. A moderate aroma of alcohol is common, although never solventy. No hop aroma, diacetyl or DMS.
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| History: Aventinus, the world's oldest top-fermented wheat doppelbock, was created in 1907 at the Weisse Brauhaus in Munich using the 'Méthode Champenoise' with fresh yeast sediment on the bottom. It was Schneider's creative response to bottom-fermenting doppelbocks that developed a strong following during these times.
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| Comments: A dunkel-weizen beer brewed to bock or doppelbock strength. Now also made in the Eisbock style as a specialty beer. Bottles may be gently rolled or swirled prior to serving to rouse the yeast.
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| Ingredients: A high percentage of malted wheat is used (by German law must be at least 50%, although it may contain up to 70%), with the remainder being Munich- and/or Vienna-type barley malts. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. A small amount of noble hops are used only for bitterness.
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| Commercial Examples: Schneider Aventinus, Schneider Aventinus Eisbock, Erdinger Pikantus, Mahr's Der Weisse Bock, Pyramid Weizenbock, DeGroen's Weizenbock
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[edit] GABF Style Listings
[edit] South German Style Hefeweizen/Hefeweissbier
| 55. South German Style Hefeweizen/Hefeweissbier
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| GABF Style Listing (2007)
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| The aroma and flavor of a weissbier with yeast is decidedly fruity and phenolic. The phenolic characteristics are often described as clove or nutmeg-like and can be smoky or even vanilla-like. Banana-like esters are often present. These beers are made with at least 50 percent malted wheat, and hop rates are quite low. Hop flavor and aroma are absent. Weissbier is well attenuated and very highly carbonated, yet its relatively high starting gravity and alcohol content make it a medium to full bodied beer. The color is very pale to pale amber. Because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel, and may be appropriately very cloudy. No diacetyl should be perceived. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
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| Original Gravity (ºPlato): 1.047-1.056 (11.8 14 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
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| Alcohol by Weight (Volume): 3.9-4.4% (4.9-5.5%)
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| Bitterness (IBU): 10-15
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| Color SRM (EBC): 3-9 (6-18 EBC)
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[edit] South German-Style Kristal Weizen/Kristal Weissbier
| 56A. South German-Style Kristal Weizen/Kristal Weissbier
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| GABF Style Listing (2007)
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| The aroma and flavor of a Weissbier without yeast is very similar to Weissbier with yeast (Hefeweizen/ Hefeweissbier) with the caveat that fruity and phenolic characters are not combined with the yeasty flavor and fuller-bodied mouthfeel of yeast. The phenolic characteristics are often described as clove- or nutmeg like and can be smoky or even vanilla-like. Banana-like esters are often present. These beers are made with at least 50 percent malted wheat, and hop rates are quite low. Hop flavor and aroma are absent. Weissbier is well attenuated and very highly carbonated, yet its relatively high starting gravity and alcohol content make it a medium- to full-bodied beer. The color is very pale to deep golden. Because the beer has been filtered, yeast is not present. The beer will have no flavor of yeast and a cleaner, drier mouthfeel. The beer should be clear with no chill haze present. No diacetyl should be perceived.
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| Original Gravity (ºPlato): 1.047-1.056 (11.8-14 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
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| Alcohol by Weight (Volume): 3.9-4.4% (4.9-5.5%)
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| Bitterness (IBU): 10-15
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| Color SRM (EBC): 3-9 (6-18 EBC)
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[edit] German-Style Leichtes Weizen/Weissbier
| 56B. German-Style Leichtes Weizen/Weissbier
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| GABF Style Listing (2007)
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| The German word leicht means light, and as such these beers are light versions of Hefeweizen. Leicht Weissbier is top fermented and cloudy like Hefeweizen. The phenolic and estery aromas and flavors typical of Weissbiers are more subdued in Leichtes Weizen. Hop flavor and aroma are normally absent. The overall flavor profile is less complex than Hefeweizen due to decreased alcohol content. There is less yeasty flavor present. Leichtes Weissbier has diminished mouth feel relative to Hefeweizen, and is a low-bodied beer. No diacetyl should be perceived. The beer may have a broad range of color from pale golden to pale amber. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
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| Original Gravity (ºPlato): 1.028-1.044 (7-11 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.004-1.008 (1-2 ºPlato)
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| Alcohol by Weight (Volume): 2.0-2.8% (2.5-3.5%)
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| Bitterness (IBU): 6-20
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| Color SRM (EBC): 3.5-15 (7-30 EBC)
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[edit] South German-Style Bernsteinfarbenes Weizen/Weissbier
| 56C. South German-Style Bernsteinfarbenes Weizen/Weissbier
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| GABF Style Listing (2007)
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| The German word bernsteinfarben means amber colored, and as such, a Bernsteinfarbenes Weizen is dark yellow to amber in color. This beer style is characterized by a distinct sweet maltiness and caramel or bready character from the use of medium colored malts. Estery and phenolic elements of this Weissbier should be evident but subdued. Bernsteinfarbenes Weissbier is well attenuated and very highly carbonated, and hop bitterness is low. Hop flavor and aroma are absent. The percentage of wheat malt is at least 50 percent. If this is served with yeast, the beer may be appropriately very cloudy. No diacetyl should be perceived. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
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| Original Gravity (ºPlato): 1.048-1.056 (12-14 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
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| Alcohol by Weight (Volume): 3.8-4.3% (4.8-5.4%)
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| Bitterness (IBU): 10-15
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| Color SRM (EBC): 9-13 (18-26 EBC)
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[edit] South German-Style Dunkel Weizen/Dunkel Weissbier
| 56D. South German-Style Dunkel Weizen/Dunkel Weissbier
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| GABF Style Listing (2007)
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| This beer style is characterized by a distinct sweet maltiness and a chocolate-like character from roasted malt. Estery and phenolic elements of this Weissbier should be evident but subdued. Color can range from copper brown to dark brown. Dunkel Weissbier is well attenuated and very highly carbonated, and hop bitterness is low. Hop flavor and aroma are absent. Usually dark barley malts are used in conjunction with dark cara or color malts, and the percentage of wheat malt is at least 50 percent. If served with yeast, the beer may be appropriately very cloudy. No diacetyl should be perceived. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
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| Original Gravity (ºPlato): 1.048-1.056 (12-14 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
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| Alcohol by Weight (Volume): 3.8-4.3% (4.8-5.4%)
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| Bitterness (IBU): 10-15
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| Color SRM (EBC): 10-19 (20-38 EBC)
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[edit] South German-Style Weizenbock/Weissbock
| 56E. South German-Style Weizenbock/Weissbock
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| GABF Style Listing (2007)
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| This style can be either pale or dark (golden to dark brown in color) and has a high starting gravity and alcohol content. The malty sweetness of a weizenbock is balanced with a clove-like phenolic and fruity estery banana element to produce a well rounded aroma and flavor. As is true with all German wheat beers, hop bitterness is low and carbonation is high. Hop flavor and aroma are absent. It has a medium to full body. If dark, a mild roast malt character should emerge in flavor and to a lesser degree in the aroma. If served with yeast the beer may be appropriately very cloudy. No diacetyl should be perceived. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
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| Original Gravity (ºPlato): 1.066-1.080 (16-19.5 ºPlato)
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| Apparent Extract/Final Gravity (ºPlato): 1.016-1.028 (4-7 ºPlato)
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| Alcohol by Weight (Volume): 5.5-7.5% (6.9-9.3%)
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| Bitterness (IBU): 15-25
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| Color SRM (EBC): 5-30 (10-60 EBC)
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[edit] External Links
