In Bavaria and neighboring parts of Austria in particular, wheat beer has a long tradition and deep cultural roots. There is hardly a cozy beer garden where people do not toast each other with the slender glasses. Malicious tongues claim that the shape is reminiscent of flower vases. However, its main purpose is to keep the beer fizzy for longer because the carbon dioxide has to travel further to the surface. The thick base provides stability and is also used for toasting.
The wider shape at the top emphasizes the creamy head and helps the nose to perceive the fine, fruity beer aromas. In Bavaria in particular, this beer is known as wheat beer. Some people also know it as Hefe-Weizen. This expresses another characteristic: the top-fermented yeast. This is because the vast majority of wheat beers are naturally cloudy and fans enjoy the yeasty, bready taste. The yeast also ensures that the typical notes of clove and banana are produced during fermentation.
A white monopoly
The beer style owes its name to the wheat malt, which, in addition to barley malt, makes up at least 50 percent of the malt mixture used for brewing. In Switzerland and Germany, for example, this is regulated by law. This high proportion of wheat gives the beer slightly sweet aromas of toast and grain. It got its name from the light color of the brewing grain, as the terms "wheat" and "white" have the same linguistic origin. This is why breweries that brewed exclusively wheat beer were also known as "white breweries".
However, there was a time in Bavaria when not everyone was allowed to make this beer. In the 16th century, wheat was considered the most important bread grain, which is why it was forbidden to use it for brewing. However, the Bavarian ruling dynasty, the Wittelsbachs, secured the exclusive right to brew wheat beers anyway. This privilege not only brought money into the ducal coffers, but also made wheat beer a prestigious product that was only enjoyed by the nobility and wealthy bourgeois families.
"Wheat beer has a long tradition and deep cultural roots."
That has changed. Today, fortunately, everyone can refresh themselves with a wheat beer again. The beer style is particularly popular in summer and, according to the Bavarian Brewers' Association, accounts for over a third of total output in Bavaria. Erdinger Weissbräu, which claims to be the world's largest independent, pure wheat beer brewery, has succeeded in establishing the non-alcoholic version as a thirst-quencher after sport.
The Belgian relatives
However, it is not only in Bavaria that people like to drink a wheat beer. In Belgium, there is a beer style that is very similar: Wit. A proportion of unmalted wheat is added during brewing. This so-called raw fruit gives the beer a lighter and leaner texture. Another important feature is the use of spices such as coriander seeds and bitter orange peel, which add a fresh, citrusy note.
Probably the best-known Witbier brand is the Flemish Hoegaarden. It is often served with an orange wedge to emphasize the fruitiness. As a beer sommelier, however, I consider this to be sacrilege, as it drowns out the fine beer aromas. In addition, the essential oils from the orange peel can cause the head to collapse more quickly.
A culinary delight
Sure, it's wonderful to enjoy a Weizen or Wit on a warm summer evening. But it would actually be a shame to drink these beers purely as an aperitif. Because both have the ability to pair perfectly with food. They are culinary partners that enrich the overall taste experience. Naturally, wheat beer goes well with traditional Bavarian dishes such as white sausage, salty pretzels and the spicy cheese cream called Obazda. However, it also harmonizes with grilled fish or poultry and summer salads.
Witbier also has no need to hide as a food partner. It adds a refreshing touch to seafood and emphasizes the taste of lemongrass or lime in Asian dishes. My tip for a light summer dessert: a sorbet float with Witbier. For this, place one scoop of mandarin sorbet per person in a chilled champagne glass, top up with Witbier and garnish with lemon balm.
... and a Berliner
However, the Berliner Weisse should not be forgotten in all these lists. This specialty from Germany's capital is something very special. Also brewed with a proportion of wheat malt, not only yeasts but also lactic acid bacteria play a role in the fermentation process. This gives the beer a tart taste and a lean body with a bone-dry structure.
Napoleon once praised the beer as the champagne of the north. In the past, people liked to drink it with raspberry or woodruff syrup, probably to soften the sour taste a little. However, today's Berliner Weisse beers are very finely balanced and the sourness contributes wonderfully to the refreshing taste. I can recommend this style of beer to anyone who likes sour beers.
