Wheat beer is a beer that is brewed with a large proportion of wheat.
Back in the middle ages, the Germanic tribes began to brew much paler ale than usual. Their beers were much lighter because they used wheat grain and barley. The use of both to brew one beer brought the inception of the Weissbier – weisse meaning white. There are sources that believe Weissbier to be one of the oldest styles of beer. Some say that the world’s oldest established brewery, Brauerei Weihenstephan (the oldest brewery in the world) in Freising, Germany, brewed similar styles as early as 1040 AD.
Today, there are four main styles of Weissbier: Southern German Weissbier, Berliner Weisse, Belgian Witbier and American Wheat beer. The Southern German Weissbier, more commonly known as Weizen or Hefeweizen. Simply broken down, Hefe (yeast) Weizen (wheat) is of German origin and traditionally means an unfiltered wheat beer with yeast in it. It is often referred to as “weissbier mit hefe” (with yeast). Traditional German Hefeweizen yeast-strains yield phenolic smells and flavors, which are sometimes medicinal and/or clove-like. Fruity esters, higher alcohol contents, bubble-gum, vanilla and the trademark fruity banana flavors are also by-products of the yeast’s handiwork.
Now a true German-style Hefeweizen is a big contrast in flavor when compared to its Americanized brethren. For instance, American Wheat beers more commonly use a neutral American yeast strain, which will emphasize the malt character a little more and have a much cleaner flavor. Some of the other differences between the two are the use of hops and malt. German Hefeweizens are barely touched with hops as not to bring harshness to the delicate balance of esters and phenols (fruity fusel alcohol and a medicinal by-product), and the fermented wheat flavor.
Some American brewers deem it necessary to make a mark and hop the Wheat beer like any other ale they brew, not too bitter but certainly noticeable. As for the malt, usually American Wheat beers will mash with American malts, though they have been known to throw in some tradition, especially when trying to brew the real thing, and use German malts. Obviously, German Hefeweizens use German malts and generally the percentage of wheat is higher versus American Wheat beers.
