 | A wheat beer flavored with fruit typically. |
Weizenbier has a refreshing, non-hoppy, taste and a sour note. Its colour varies between gold-yellow and dark (10 to 60 EBC units), according to the sort of malt and the cloudiness of the yeast. Weizenbier is a top fermentation beer, fermented with the appropriate yeast which starts the fermentation process at temperatures of from 15 to 20 °C. During this process the yeast rises to the top of the beer and there forms a white foamy crown, thus the name “Weißbier" or white beer. Because of the higher carbon dioxide content of 0.6 to 1.0% compared with a bottom fermentation full beer (0.35 to 0.55 %) and a lower pH of 4.1 to 4.3(4.35 to 4.6 with bottom fermentation beer) Weizenbier has a substantially higher gas content, which delivers a welcome freshness. Hefeweizenbier has often a fruity aroma, which in some types is noticeable as a clear banana taste and nose. This aromatic bloom, which can only be found with top fermentation beers, is described in Germany as “Brimse”.Kristallweizen is a filtered light or dark beer while Hefeweizenbier is a yeast-clouded light or dark beer. For some years now an increasing amount of alcohol-reduced Hefeweizenbier with an alcohol content of from 2.7 to 2.9 vol.-% has been on offer. This lies in the general trend of more demand for drinks with less alcohol content. Such beers are often described as light Hefeweizenbier or light Weiße. Occasionally in Bavaria Weizenbiere are also produced in Bockbier strengths with alcohol contents of over 6.0 vol.-%. |
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