15. German Wheat and Rye BeerBJCP Study GroupNovember 13, 2013Karen White

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•Weizen: wheat•Weiss: white• Hefe: yeast• Dunkel: dark•Weissbier, Hefeweizen, Hefeweissbier,

Weizen, Dunkelweizen• Ein Weissbier bitte.

Weizen. Ein Etikette Quiz.

Trinken wir Weizen…•… at the Gym?•… at Oktoberfest?•… at Fasching?•… in 1L glasses?•… for breakfast?•… with lemon?

Historie• 1500: von Degenbergs establish the first recorded Weissbier

brewery in Schwarzach.• 1602: The Wittelsbacher empire takes over exclusive rights.

Breweries are built across Bavaria including one in Munich.• 1602 through 1700s: Weissbier flourishes.• Late 1700s-1810: Popularity declines and breweries close.• 1855: Georg Schneider takes over the lease of the Weisses

Hofbrauhaus.• 1872: Schneider moves and negotiates the rights to brew

Weissbier for himself and the public. Weissbier makes a modest comeback.

• 1960-2008: Production grows from 3% to 9% of the German market and sees popularity grow across the globe.

Charakteristik

• 50-70% malted wheat• Phenolic and estery aroma and flavor (as a

result of yeast and fermentation parameters)• Highly carbonated (2.8-5.1 volumes CO2)• Lightly hopped (6-18 IBU)• Traditionally decoction mashed

15A. Weizen/Weissbier• Aroma: Moderate to strong phenols (clove) and

fruity esters (bananas). Noble hop character low to none. Light to moderate wheat aroma (bready or grainy).• Appearance: Pale straw to very dark gold. Thick,

long-lasting white head. Variable level of haze.• Flavor: Low to moderately strong banana and

clove. Optional, light but not dominating vanilla and/or bubblegum. Bready/grainy or sweet may complement. Hop bitterness low to none. Citrusy character often present.

15A Weizen/Weissbier (cont.)

• Mouthfeel: Medium-light to medium body. Effervescent.• Overall: A pale, spicy, fruity, refreshing wheat-

based ale.• Statistics:• IBUs: 8-15 - OG: 1.044-1.052• SRM: 2-8 - FG: 1.010-1.014

- ABV: 4.3-5.6%

15B. Dunkelweizen

• Aroma: See 15A. Often accompanied by caramel, bread crust or richer malt aroma.• Appearance: Light copper to mahogany brown.

Thick, long-lasting off-white head. Variable level of haze.• Flavor: See 15A. Richer caramel and/or

melanoidin character may complement. Malty richness low to medium-high but not overpowering. Roasted malt character is inappropriate.

15B. Dunkelweizen (cont.)

• Mouthfeel: Medium-light to medium-full.• Overall: A moderately dark, spicy, fruity, malty,

refreshing wheat-based ale.• Statistics:• IBU: 10-18 - OG: 1.044-1.056• SRM: 14-23 - FG: 1.010-1.014

- ABV: 4.3-5.6%

15C. Weizenbock

• Aroma: Rich, bock-like melanoidins and bready malt with dark fruit. Moderate to strong phenols (vanilla and/or clove) and some banana esters. No hop aroma.• Appearance: Dark amber to dark, ruby-brown.

Thick, long-lasting light tan head. Haze variable.• Flavor: Complex marriage of rich, bock-like

melanoidins, dark fruit, spicy clove-like phenols, light banana and/or vanilla, and moderate wheat flavor.

15C. Weizenbock (cont.)

• Mouthfeel: Medium-full to full body. Creamy and warming. Moderate to high carbonation.• Overall: A strong, malty, fruity, wheat-based ale

combining the best flavors of a dunkelweizen and the rich strength and body of a bock.• Statistics• IBUs: 15-30 - OG: 1.064-1.090• SRM: 12-25 - FG: 1.015-1.022 - ABV: 6.5-8%

15D. Roggenbier (German Rye Beer)

• Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics. Light noble hops acceptable.• Appearance: Light coppery-orange to very dark

reddish or coppery-brown color. Large, creamy, off-white to tan head. Cloudy, hazy.• Flavor: Grainy, moderately-low to moderately-

strong spicy rye flavor. Initial malt sweetness. Low to moderate weizen yeast character. Low to moderate noble hop flavor.

15D. Roggenbier (German Rye Beer)

• Mouthfeel: Medium to medium-full body. High carbonation.• Overall: A dunkelweizen made with rye rather

than wheat but with a greater body and light finishing hops.• Statistics:• IBU: 10-20 - OG: 1.046-1.056• SRM: 14-19 - FG: 1.010-1.014 - ABV: 4.5-6%

Rezepte

Quellenangabe

• Photos: Wikipedia and the Weisses Brauhaus website• German Wheat Beer, Eric Warner• Brewing with Wheat, Stan Hieronymus• 2008 BJCP Style Guidelines• Brewing Classic Styles, Jamil Zainasheff and John

J. Palmer