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Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German Weizenbier and Belgian witbier ; other types include Lambic (made with wild yeast), Berliner Weisse (a cloudy, sour beer), and Gose (a sour, salty beer).
Berliner Weisse (German: Berliner Weiße, pronounced [bɛʁˌliːnɐ ˈvaɪsə] ⓘ; "Berlin White") is a cloudy, sour beer of around 3.5% alcohol by volume.It is a regional variation of the wheat beer style from Northern Germany, dating back to at least the 16th century.
Traditional gose beer bottle produced in Leipzig, Germany. Gose (/ ɡ oʊ z ə /) is a warm fermented [1] beer that is usually brewed with at least 50% of the grain bill being malted wheat (with the rest being malted barley such as Pilsner malt), fruit syrups- such as lemon, coriander- and salt - either added or a component of the water used. [2]
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Dunkelweizen is a dark wheat beer. Hefeweizen is an unfiltered wheat beer. Hefe is German for yeast. [6] Kristallweizen is a filtered wheat beer, characterized by a clear appearance as opposed to the cloudy look of a typical Hefeweizen. Weizenbock is the name for a strong beer or bock made with wheat. 16–17° Plato, 6.5–8% ABV.
The brewery produces a range of pale lagers and wheat beers including Weihenstephaner Weissbier, a 5.4% ABV weissbier which is available in filtered (Kristall) [3] and unfiltered (Hefe) [4] versions. [5] The strongest beers the brewery produces are Infinium (10.5% ABV), Vitus (a 7.7% ABV wheat beer) and Korbinian (a 7.4% ABV strong lager or ...
Weizenbock (Wheat Bock), a wheat beer made from 40 to 60% wheat; Traditionally Bock is a sweet, relatively strong (6.3–7.6% by volume), lightly hopped lager registering between 20 and 30 International Bitterness Units (IBUs). [3] The beer should be clear, with colour ranging from light copper to brown, and a bountiful, persistent off-white head.
In contrast to German sources is mum in English literature from the early modern period an unhopped strong wheat-beer, made with the addition of various aromatic herbs. [6] The oldest English recipe seems to be published 1682 in The Natural History of Coffee, Thee, Chocolate, Tobacco by John Chamberlayne and is said to be recorded in Brunswick. [7]