weissbiers

Weissbier, also spelled Weissbier or Weizenbier, is a Bavarian wheat beer known for its pale, cloudy appearance. It is brewed with a high proportion of malted wheat (typically at least 50%), complemented by barley malt, and hopped like other German beers. It uses top-fermenting ale yeast, which contributes distinctive flavors and a lively carbonation.

The best-known forms are Hefeweizen (unfiltered, yeast present) and Kristallweizen (filtered, clear). Dunkelweizen is a darker variant, with caramel and chocolate-like malt notes, and Weizenbock is a stronger, malt-forward version. Typical alcohol by volume ranges: roughly 4.3–5.6% for Hefeweizen and Kristallweizen, 5–6% for Dunkelweizen, and 6–9% for Weizenbock.

Flavor and aroma center on phenolic and ester compounds produced by the yeast: banana-like esters (isoamyl acetate) and clove-like spice (4-vinyl guaiacol). Bitterness is typically modest, with a creamy, slightly tangy palate from wheat proteins. The beer is usually cloudy in its traditional form, due to yeast in suspension.

Origin and serving: Weissbiers originated in Bavaria, with a long tradition in Munich and surrounding regions dating to the early modern period. They are commonly served in tall, curved Weizen glasses and at cool temperatures (roughly 4–7°C). Some export versions are served with a lemon wedge, though purists may skip fruit to appreciate the yeast-derived flavors.

Global presence: Weissbiers enjoy international popularity, and many breweries produce multiple wheat beer styles, contributing to the style’s broad appeal.