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While American brewers sometimes brew beers in the style of German [[Weizen]], they have also developed a distinctive style of '''American Wheat Beer''' that is related to, but distinct from, German wheat beer traditions. Unfiltered versions are sometimes referred to as '''American Hefeweizen'''. | While American brewers sometimes brew beers in the style of German [[Weizen]], they have also developed a distinctive style of '''American Wheat Beer''' that is related to, but distinct from, German wheat beer traditions. Unfiltered versions are sometimes referred to as '''American Hefeweizen'''. | ||
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+ | ==External Links== | ||
+ | * [http://www.brewingtechniques.com/library/styles/1_1style.html American Wheat Beers] - Brewing Techniques Magazine |
Latest revision as of 23:15, 17 September 2008
While American brewers sometimes brew beers in the style of German Weizen, they have also developed a distinctive style of American Wheat Beer that is related to, but distinct from, German wheat beer traditions. Unfiltered versions are sometimes referred to as American Hefeweizen.
American wheats feature similar bready wheat beer flavor to Weizens, but are typically brewed with a clean American ale yeast rather than the distinctive Weizen yeast used by German brewers. They also generally have more hop flavor and aroma than the German wheat beers, and sometimes exhibit a greater variety of base malts as well.
Contents
Types of American Wheat Beer
As with Weizen, American wheat beers can be served either clear and filtered or cloudy, with yeast in suspension, and depending on the base malt used it can be light or dark in color.
Brewing American Wheat Beer
This section is a stub.
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Competition Styles
The BJCP recognizes a single style encompassing light colored American wheat beers and American Rye Beer. As with Weizen, the GABF recognizes a number of different styles of American wheat.
BJCP Style Guidelines
American Wheat or Rye Beer
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GABF Style Listings
Light American Wheat Ale or Lager without Yeast
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This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. A fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is usually clear golden to light amber, and the body should be light to medium in character. Diacetyl should not be perceived. Because this style is packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. |
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Dark American Wheat Ale or Lager without Yeast
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This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. A fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. Diacetyl should not be perceived. Because this style is packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. Chill haze is also acceptable. |
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Light American Wheat Ale or Lager with Yeast
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This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. Hop characters may be light to moderate in bitterness, flavor and aroma. Fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is usually straw to light amber, and the body should be light to medium in character. Diacetyl should not be perceived. Because this style is served with yeast the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill haze is also acceptable. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops. |
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Dark American Wheat Ale or Lager with Yeast
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This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. Fruity estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. Diacetyl should not be perceived. Because this style is intended to be served with yeast the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill haze is also acceptable. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops. |
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External Links
- American Wheat Beers - Brewing Techniques Magazine