Editing Wheat beer (section)

==Varieties==
{{lang|de|Weißbier}} ([[German language|German]] for {{gloss|white beer}}) uses at least 52% wheat to barley malt to make a light-coloured top-fermenting beer. {{lang|nl|Witbier}} ([[Dutch language|Dutch]] for {{gloss|white beer}}) uses flavorings such as [[coriander]] and [[orange (fruit)|orange]] peel. Belgian white beers are often made with raw unmalted wheat.{{citation needed|date=October 2024}}

German {{lang|de|Weißbier}} and Belgian {{lang|nl|witbier}} are termed {{gloss|white beers}} because {{gloss|wheat}} has the same [[etymological]] root as {{gloss|white}} in most [[West Germanic languages]] (including English).<ref>{{Cite web|url=https://www.etymonline.com/word/wheat|title=wheat &#124; Etymology, origin and meaning of wheat by etymonline|website=www.etymonline.com|access-date=1 November 2022|archive-date=5 April 2016|archive-url=https://web.archive.org/web/20160405101504/http://www.etymonline.com/index.php?term=wheat|url-status=live}}</ref>

Other wheat beer styles, such as [[Berliner Weiße]], [[Gose]], and [[Lambic]], are made with a significant proportion of wheat.{{cn|date=October 2024}}

{{anchor|Weizenbier|Weißbier|Weissbier}}

===Weizenbier===
[[File:Hefeweizen Glass.jpg|thumb|upright=1.5|A German Hefeweizen glass]]
'''{{lang|de|Weizenbier}}''' ({{IPA|de|ˈvaɪtsn̩ˌbiːɐ̯|lang|De-Weizenbier.ogg}}) or '''{{lang|de|Hefeweizen}}''', in the southern parts of Bavaria usually called '''{{lang|de|Weißbier}}''' ({{IPA|de|ˈvaɪsbiːɐ̯|lang|De-Weißbier.ogg}}; literally {{gloss|white beer}}, referring to the pale air-dried malt, as opposed to {{gloss|brown beer}} made from dark malt dried over a hot kiln),<ref name="HistoricGermanStyles-pp33-34">Andreas Krennmair, ''Historic German and Austrian Beers for the Home Brewer'', 2018, pp.33-34 {{ISBN|9781980468523}}</ref> is a beer, traditionally from [[Bavaria]], in which a significant proportion of [[malt]]ed [[barley]] is replaced with malted [[wheat]]. Wheat beer was introduced in Bavaria in the 15th century from neighbouring [[Bohemia]]. Because of [[reinheitsgebot|{{lang|de|reinheitsgebot|nocat=yes}}]] (German beer purity law), only beer made from barley was allowed to be brewed in Bavaria up until 1548, when [[William IV, Duke of Bavaria]], gave Baron Hans VI von Degenberg a special privilege to brew and sell wheat beer.<ref>{{cite web |title=German researchers figure out how lager first developed in Bavaria |url=https://www.eurekalert.org/news-releases/987496 |website=EurekAlert! |access-date=5 October 2023 |language=en |archive-date=7 June 2023 |archive-url=https://web.archive.org/web/20230607061935/https://www.eurekalert.org/news-releases/987496 |url-status=live }}</ref> By law, {{lang|de|Weißbiere}} brewed in Germany must use a "top-fermenting" [[yeast]].<ref name="Warner">Eric Warner, ''German Wheat Beer.'' Boulder, CO: Brewers Publications, 1992. {{ISBN|978-0-937381-34-2}}</ref> Specialized strains of yeast are used which produce overtones of banana and clove as by-products of [[Beer fermentation|fermentation]].<ref name="Warner"/> Historically, Bavarian {{lang|de|Weißbier}} was either brewed with a large share of wheat malt (which was a ducal privilege in Bavaria) or from air-dried pale barley malt only (which was a common drink amongst poor people).<ref name="HistoricGermanStyles-pp33-34" /> It is well known throughout Germany, though better known as {{lang|de|Weizen}} ({{gloss|wheat}}) outside Bavaria. The terms {{lang|de|Hefeweizen}} ({{gloss|yeast wheat}}) or {{lang|de|Hefeweißbier}} refer to wheat beer in its traditional, unfiltered form. The term '''{{lang|de|Kristallweizen}}''' ({{gloss|crystal wheat}}), or {{lang|de|Kristallweißbier}} ({{gloss|crystal white beer}}), refers to a wheat beer that is [[Filtered beer|filtered]] to remove the yeast and wheat proteins which contribute to its cloudy appearance.{{cn|date=October 2024}}

The Hefeweizen style is particularly noted for its low hop bitterness (about 15 [[IBUs]]) and relatively high carbonation (approaching four volumes), considered important to balance the beer's relatively malty sweetness. Another balancing flavor note unique to Hefeweizen beer is its phenolic character; its signature phenol is [[4-vinyl guaiacol]],<ref>{{Cite journal |last1= Donaghy |first1= John A. |last2= Kelly |first2= Paul F. |last3= McKay |first3= Alan |title= Conversion of ferulic acid to 4-vinyl guaiacol by yeasts isolated from unpasteurized apple juice |journal= Journal of the Science of Food and Agriculture |volume= 79 |issue= 3 |pages= 453–456 |date= 15 October 1998 |doi= 10.1002/(SICI)1097-0010(19990301)79:3<453::AID-JSFA284>3.0.CO;2-H}}</ref> a metabolite of [[ferulic acid]], the result of fermentation by top-fermenting yeast appropriate for the style. {{lang|de|Hefeweizen}}{{'}}s phenolic character has been described as "clove" and "medicinal" ("Band-aid") but also smoky. Other more typical but less assertive flavour notes produced by {{lang|de|Weißbier}} yeast include "banana" ([[amyl acetate]]), "bubble gum", and sometimes "vanilla" ([[vanillin]]).{{cn|date=October 2024}}

{{lang|de|Weißbier}} is available in a number of other forms, including '''{{lang|de|Dunkelweizen}}''' ({{gloss|dark wheat}}) and {{lang|de|Weizenstarkbier}} ({{gloss|strong wheat beer}}), commonly referred to as '''Weizenbock'''. The dark wheat varieties are made with darker, more highly [[kilned]] malts (both wheat and barley). Weizenbocks typically have a much higher alcohol content than their lighter cousins.{{cn|date=October 2024}}

The four largest brands in Germany are [[Erdinger]], [[Paulaner]], [[Franziskaner]], and [[Brauerei Gebr. Maisel|Maisel]].<ref name="SZ2010">{{cite news |last=Liebrich |first=Silvia |date=17 May 2010 |title=Brauerei Maisel: Unser Bier |url=http://www.sueddeutsche.de/wirtschaft/brauerei-maisel-unser-bier-1.697011 |newspaper=[[Süddeutsche Zeitung]] |location=Munich, Germany |language=de |access-date=3 January 2017 |archive-date=4 January 2017 |archive-url=https://web.archive.org/web/20170104090725/http://www.sueddeutsche.de/wirtschaft/brauerei-maisel-unser-bier-1.697011 |url-status=live }}</ref> Other renowned brands are [[Augustiner]], [[Weihenstephaner]], [[G. Schneider & Sohn|Schneider]] (a bronze-coloured specialty), and [[Andechser]]. Regional brands in Bavaria are Hopf, Unertl, [[Ayinger]], Schweiger and Plank. [[Aventinus (beer)|Aventinus]] is an example of Weizen [[Doppelbock]], stronger and darker version of Weizenbock,<ref>{{cite web|url=http://www.germanbeerinstitute.com/Weizendoppelbock.html|title=Weizendoppelbock|access-date=29 August 2015|archive-url=https://web.archive.org/web/20160810202727/http://www.germanbeerinstitute.com/Weizendoppelbock.html|archive-date=10 August 2016|url-status=dead}}</ref><ref>{{cite web|url=http://www.schneider-weisse.de/index.php?lang=en&tpl=brauerei.spezialitaeten.aven|title=Schneider-Weisse|author=Weisses Bräuhaus G. Schneider & Sohn GmbH}}</ref> made by the [[G. Schneider & Sohn]] [[brewery]] in [[Kelheim]].{{cn|date=October 2024}}

British brewers producing cask-conditioned varieties include [[Oakleaf Brewery|Oakleaf]] {{langr|de|Eichenblatt Bitte}}, [[Hoskins Brothers Ales|Hoskins]] White Dolphin, Fyfe Weiss Squad and [[Oakham Ales|Oakham]] White Dwarf.{{cn|date=October 2024}}

===Witbier===
'''{{lang|de|Witbier}}''' ({{langx|fr|bière blanche}}, {{gloss|white beer}}), or simply {{lang|de|witte}} is a barley/wheat, top-fermented [[beer]] brewed mainly in [[Beer in Belgium|Belgium]] and the [[Beer in the Netherlands|Netherlands]]. It gets its name due to suspended yeast and wheat proteins, which cause the beer to look hazy, or white, when cold. Today, along with hops it usually contains a blend of spices, such as [[coriander]], [[orange (fruit)|orange]], and [[bitter orange]].{{cn|date=October 2024}}

As early as the 16th and 17th century, the white beers of [[Hoegaarden]] and [[Leuven]] were renowned.<ref>Paul Verhuyck, Corine Kisling, {{lang|nl|Het Mandement van Bacchus, Antwerpse kroegentocht in 1580}}, Antwerpen 1987, p. 42-44.</ref> Along with barley malt and unmalted barley it contained some oats, though apart from hops no other spices were used. The barley was usually not [[kilned]] but left to dry on attics where the wind was allowed to blow past it, in order to obtain a light colour.<ref>Georges Lacambre, {{lang|fr|Traité complet de la fabrication de bières et de la distillation des grains, pommes de terre, vins, betteraves, mélasses, etc.}}, Brussel 1851, deel 1 p. 350-363, 372-374.</ref>

The style was revived by [[Pierre Celis]] at the [[Hoegaarden Brewery]] in Belgium<ref>{{cite web |url=http://www.beerhunter.com/documents/19133-000215.html |title=Michael Jackson's Beer Hunter – Belgium's Great Beers |publisher=www.beerhunter.com |access-date=17 October 2009 |archive-date=23 September 2015 |archive-url=https://web.archive.org/web/20150923183253/http://www.beerhunter.com/documents/19133-000215.html |url-status=live }}</ref> and the [[Celis (beer)|Celis]] Brewery in the United States<ref>{{cite book |first1=Michael |last1=Jackson |title=Pocket Guide to Beer |type=Hardcover |page=208 |publisher=Running Press |edition=7 |date=10 August 2000 |isbn=978-0-7624-0885-6}} {{ISBN|978-0-7624-0885-6}}.</ref> and is traditionally made with up to 50% [[Mash ingredients#Wheat|raw wheat]] rather than wheat [[malt]].<ref name=handbook>{{cite book|last=Eßlinger|first=Hans Michael|title=Handbook of Brewing: Processes, Technology, Markets|url=https://books.google.com/books?id=L8RwjqUKLygC&pg=PT101|year=2009|publisher=Wiley|isbn=978-3-527-31674-8|page=101}}</ref> It probably was Celis who started adding the various spices. The beers have a somewhat [[sour]] taste due to the presence of [[lactic acid]] or [[acetic acid]], much more pronounced in the past than today.<ref>{{cite web |url=http://morebeer.com/brewingtechniques/library/styles/2_4style.html |title=BT – Witbier: Belgian White |publisher=Morebeer.com |access-date=14 August 2013 |archive-url=https://web.archive.org/web/20130701002517/http://morebeer.com/brewingtechniques/library/styles/2_4style.html |archive-date=1 July 2013 |url-status=dead }}</ref> Also, the suspended yeast in the beer causes some continuing fermentation in the bottle.{{cn|date=October 2024}}

===Other varieties===
{{Main article|Berliner Weiße|Gose|Lambic|Grodziskie }}

A minor variety of wheat beer is represented by [[Berliner Weiße|{{lang|de|Berliner Weiße|nocat=yes}}]] ({{gloss|Berlin White}}), which is low in alcohol (2.5% to 3% ABV) and intentionally tart. Sweetened syrups of lemon, raspberry, or [[Galium odoratum|woodruff]] herb are often added before drinking.{{citation needed|date=May 2015}}<ref>{{Cite book |last=Jackson, M. |title=The Simon & Schuster Pocket Guide to Beer |publisher=Simon and Schuster |year=1997 |isbn=9780671729158}}</ref>

{{lang|de|Leipziger}} [[Gose|{{lang|de|Gose|nocat=yes}}]] is similar to {{langr|de|Berliner Weiße}}, but slightly stronger at around 4% ABV. Its ingredients include coriander and salt, which are unusual for German beers, but are traditional for that style of beer.{{cn|date=October 2024}}

Belgian [[lambic]] is also made with wheat and barley, but differs from nearly all beers in the use of wild yeast for [[spontaneous fermentation]].{{cn|date=October 2024}}

A variation on the [[barley wine]] style involves adding a large quantity of [[wheat]] to the mash bill, resulting in what is referred to as wheat wine. This style originated in the United States in the 1980s.<ref>{{cite web|last=Bernstein|first=Joshua M.|title=Wheat of the Moment|url=http://imbibemagazine.com/Wheat-Wine-Ales|publisher=[[Imbibe Magazine]]|access-date=12 January 2014|date=17 October 2012|archive-date=17 April 2017|archive-url=https://web.archive.org/web/20170417071807/http://imbibemagazine.com/Wheat-Wine-Ales/|url-status=live}}</ref>