a) Berliner Weisse
This is the lightest of all the German wheat beers.
The unique combination of a yeast and lactic acid bacteria
fermentation yields a beer that is acidic, highly attenuated and very light-bodied.
The carbonation is high and hop rates are very low.
Hop character should not be perceived.
Fruity esters are evident.
No diacetyl should be perceived.
|
b) Weizen/Weissbier
The aroma and flavor of a weissbier is decidedly fruity and phenolic.
The phenolic characteristics are often described as clove or nutmeg and can be smoky or even vanilla-like.
These beers are made with at least 50 percent malted wheat, and hop rates are quite low.
Weissbier is well-attenuated and very highly carbonated,
yet its relatively high starting gravity and alcohol content make it a medium to full-bodied beer.
Banana-like esters are often present.
If yeast is present, the beer will appropriately have yeast flavor and a characteristically fuller mouthfeel.
No diacetyl should be perceived.
|
c) Dunkelweizen
This beer style is characterized by a distinct sweet maltiness, and roasted malt and chocolate-like character, but the estery and phenolic elements of a pale weissbier still prevail.
Color can range from copper-brown to dark brown.
Carbonation and hop bitterness are similar to a pale South-German style weissbier.
Usually dark barley malts are used in conjunction with dark cara or color malts, and the percentage of wheat malt is at least 50 percent.
No diacetyl should be perceived.
|
d) Weizenbock
This style can be either pale or dark and, like a bottom-fermented bock, has a high starting gravity and alcohol content.
The malty sweetness of a weizenbock is balanced with a clovelike phenolic and fruity-estery banana element to produce a well-rounded aroma and flavor.
As is true with all German wheat beers, hop rates are low, and carbonation is high.
It has a medium to full body.
If dark, a mild roast malt character should emerge in flavor and, to a lesser degree, in the aroma.
No diacetyl should be perceived.
|
|
