The Beer Coach

Understanding Wheat Beer Styles: A Flavorful Guide

Ordering a wheat beer isn’t that simple is it? Which one did you order last time? It started with a “W” right? It was European, maybe?

Do you know what you like in a wheat beer? Do you want it to have more of an orange character? Or would you prefer some banana there? Or do you like a little bite at the end instead? 

Well come along with me while I explore all the different wheat beers you could be grabbing at your local and finally figure out which one is your favorite! I find the difference between wheat beers one of the most fascinating divisions in beer styles to talk about. They are so varied in flavor profile and history! 

So where to start?

1. Belgian Witbier!

“Wit” means white in Dutch so the name of the style translates to white beer in English, sounds a lot fancier the other way don’t ya think? This style is Belgian, thought to be from the Leuven region and originating in the medieval era.

Its production slowed significantly during WWI with wheat being rationed for bread making. By the end of the war it was mostly brewed and drank regionally and the style almost disappeared completely by 1957; that would have been tragic! 

Lucky for us, It was reborn in the town of Hoegaarden, Belgium in 1966 brought back to life by Pierre Celis founder of Brouwerij Celis. He started small but caught the attention of the nation. Eventually, InterBrew, a large brewing group became involved, and then Anheuser-Busch. It is now internationally known and drunk. Not quite the same recipe that Celis wrote back in the 60’s though. 

Disappointed he no longer had full control of his creation, he brought the style to the US in 1992 founding a brewery in Austin Texas aptly named Celis Brewery. The style caught on here during our craft beer boom. Today we have many wit or white beers in the US market to enjoy, all thanks to Mr. Celis. 

But what makes this wheat beer different from the others?

First ingredients, the Belgians went with unmalted wheat. This means the wheat was raw. No soaking or kilning, and it makes up 30-60% of the grain bill. The effect this has on the beer is a more grainy flavor and more protein overall in the wort. This can increase head retention and haze as well as affect mouthfeel. 

The rest of the grain bill has to be malted in order to convert starches into sugars and therefore alcohol later! It will be a low color malted barley, something with some diastatic power! 

And of course I would be remiss if I did not discuss the traditional spices added- curacao orange peel and coriander seed. These ingredients should be evident but never take over the flavor just like any good fruited spiced or herbed beer. Beer first please! 

Rumor has it there are other secret spices in some of your favorite renditions of this style! But that is proprietary information I do not have! 

I tasted a classic example of the style, so grab one for yourself and let’s compare notes:

 

Next on the list of classic wheat beers that can get confused is:

2. German Weissbier

This one had a fascinating history! 

It was developed in Bavaria, a state in the southeast area of Germany including the city of Munich. This area has had a wheat beer tradition dating back long before the 1500’s. But the Renhitsgobot of 1516 banned the use of anything BUT barley, hops, and water in the making of beer. Which could have considerably slowed its development! 

The Degenberger family, a noble line, was allowed to continue to brew with wheat, so they were basically granted a monopoly on the production and sale of beers containing the grain. Most notably Maxamillion I founded Hofbrauhaus in 1602 in Munich and began brewing their Weissbeir. That brewery is still kicking today! 

But what we think of as Weissbier, the fluffy crisp version, started closer to 1872 when Schneider began production of an amber version. (They were granted a “rental” on the production of wheat beers from the Degenbergers, so kind!). 

And the pale Weissbier didn’t become popular until the 1960s if you can believe it! It’s so refreshing!

While also affected significantly by the rationing of wheat, the flavors of this beer are much different than its Belgian cousin. And that difference starts with its ingredients. 

Traditionally, malted wheat (instead of unmalted) usually makes up at least 50% of the grain bill with the rest being pilsner malt. Native German hops would be expected at low levels. A decoction mash is used, which would develop maillard flavors in the final beer, a deep complex malt character. 

We cannot forget the very specific yeast strain used to make this beer. Weizen yeast has a distinct banana ester and clove phenolic it imparts on the beer. Cooler fermentation temperatures help nurture and balance these outputs. 

I sampled a classic example from a brewery that has been around for almost 1,000 years! Check out how it stacked up to the guidelines here:

The last wheat beer to keep straight in your head (at least for today):

3. American Wheat Ale

The youngest style on my list but not without its own history. This style is thought to have been first created and brewed by Anchor Brewing of San Francisco. This brewery is widely considered America’s original craft brewery, kicking off the craft beer boom in the US. 

This brewery had been around for a while but was purchased by Fritz Maytag III (of the washing machines, yes) in 1965. 

Don’t forget I am talking about wheat beers though! I know Anchor is best known for the style they originated, Steam Beer, also called California Common in the BJCP style guidelines. 

They did produce a wheat beer in 1984; it was modeled after the German Weissebier but brewed with a cleaner fermenting yeast strain. No strong ester or phenolic character in this one! 

Fritz and company may have brought this style to the US, but it was more widely distributed and popularized by Widmer Brewing out of Portland Oregon. They were founded in 1984 and they called their American Wheat Ale, Widmer Hefeweizen (just to confuse things a little!). 

What sets this Americanized wheat beer apart from its Euro counterparts? 

First off, the beer is made with clean fermenting yeast. What do I mean when I keep saying “clean”? Just that it does not put off any unexpectedly strong esters or phenolics, no spicy notes, and no strong fruits (specifically mostly banana) like the other guys.  

After that, typically, malted wheat at lower levels than a Weissbier, 30-50%. And the hops would be the showcase here if the brewer chooses. (What a surprise from an American version of anything!) American, German, or New World hops would all work but I have come to expect fruit forward hops in most of the American Wheat Ales I pick up, how about you?

Last but not least, let’s check in on my US sample and see if it checked the boxes for style:

I had a great time tasting these all within days of each out and analyzing the differences. Or maybe I just had a great time drinking! Ok both! I hope next time you reach for a wheat beer you feel more informed as to what you are getting, or now you know what you like! Cheers!