Beer Basics #4: Wheat Beer

“Wheat beers” can utilize both malted and unmalted forms of wheat in their grist. The portion of wheat can range roughly from 15%-70% of the beer’s fermentable material. Wheat has a higher protein content than barley so it tends to leave behind some visual haze and a “softer,” less crisp mouthfeel. It is true that most wheat beers will be pale in color, sweeter in flavor, and opaque or hazy in appearance, however, there are examples that contradict each of those traits. In fact, beers brewed with significant additions of wheat can be any color, some can be tart or even a bit bitter, and some are filtered for greater clarity.

Most of the wheat-based brew you will encounter will be rooted — with varying degrees of loyalty — in one of two brewing traditions; Bavarian Weizen or Belgian Wit (aka “White Beer”). Weizens tend to showcase aromas of soft fruits (think banana) and subtle spice (clove, nutmeg) while their Belgian-style counterparts tend to exhibit a sharper citrus (lemon, orange peel) and more savory spicing (think coriander and white pepper).