weissbier

Weissbier, also written as weissbier or weizenbier, is a Bavarian wheat beer brewed primarily with malted wheat and a smaller proportion of barley malt. It is a top-fermented beer, typically produced with ale yeast that ferments at warmer temperatures, which develops fruity and spicy character compounds such as banana-like esters and clove-like phenols. The beer is usually pale to amber and often hazy in its classic unfiltered form due to suspended yeast and proteins.

Common variants include Hefeweizen (unfiltered and cloudy), Kristallweizen (filtered and clear), Dunkelweizen (dark, using Munich-style melanoidin malts), and Weizenbock (a stronger, bock-style wheat beer). The style is distinguished by its pronounced fermentation-derived aromas and a light to moderate hop profile.

Origin and history: Wheat beers have a long tradition in Bavaria, particularly around Munich. The use of a high proportion of wheat in the mash, along with specific yeast strains, produced the distinctive flavors that became associated with the region. Although historically affected by brewing regulations, Weissbier remained a celebrated regional style and later gained international popularity.

Ingredients and brewing: The grain bill centers on malted wheat (commonly around 50–70%), with barley malt providing balance. Hops are modest, contributing bitterness without overpowering the yeast-forward aromas. The characteristic mouthfeel is often lighter to medium body with approachable acidity.

Serving: Weissbier is typically served in tall, curved glassware (about 0.5 liters) at cool to cold temperatures. For Hefeweizen, pouring often leaves a yeast lees at the bottom, while Kristallweizen is poured clear. The beer is widely available in Germany and exported internationally, reflecting its enduring appeal.