From: lipkens@chpc.utexas.edu ((user name unknown))
Subject: Re: Wheat beers?
Summary: Belgian Wheat beers 
Keywords:  Wheat beers,Belgian wheat beers
Organization: The University of Texas System - CHPC
Date: Tue, 6 Oct 92 17:51:48 GMT

In article <binkley.718382706@beagle> binkley@boulder.Colorado.EDU (Jon Binkley) writes:
>lestat@wixer.cactus.org (Lyle J. Mackey) writes:
>
>>I have recently become enamored of Celis Wheat, a locally brewed wheat beer...
>
>>It suddenly occured to me that there MUST be others out there, and figured I'd
>>call upon the collected wisdom of the net.
>
>>Recommend some! If I can find it at one of the local pubs, I'll try it. If not,
>>I'll keep an eye out for it next time I'm up north.
>
>I am unfamiliar with Celis Wheat, so I will keep my comments general.
>
>There are two major types of wheat beer widely available in the US.
>
>One group is the Bavarian wheat beers, varyingly called Weizen,
>Weissbier, Hefe Weizen, Hefe Weissbier,  or Krystal Weizen.  Weizen
>and Weiss appear pretty much interchangably (Why is this?): Weizen
>means "wheat", Weiss means "white." "Hefe" means "yeast"; Hefe Weizens
>are charged with a lager yeast at botteling, and are thus cloudy.
>Krystal Weizens are filtered and clear.  There are also Bavarian
>Dunkleweizens (darker) and Weizenbocks (stronger), but I've never
>seen them in the US.  At least 50%, and up to 70%, of the grain
>bill of Bavarian wheat beers is wheat malt, the remainder being
>barley malt.  Gravities for the standard Weizens are in the
>mid 50's (~14 plato), giving 5-6% alcohol.  Standard German
>hops are used sparingly for bittering (10-20 IBUs), and little
>to none at all are used for finishing.
>
>The defining characteristic of all Bavarian Wheat beers is the type
>of yeast used to ferment them.  This beast is a top fermentor called
>*Saccharomyces delbruekeii*.  It is different from the standard
>ale yeast, *S. cerevisae*, in that it produces a slew of bizarre
>and delicious esters.  It is these esters which give Weizens their
>unique flavor, variously described as "clovey," "banana-like,"
>"citrusy," or just "fruity and spicy."
>
>The best examples of these are imported from Germany.  Unlike
>most imports, the Weizens hold up pretty well during the trip-
>I suspect because they're bottle conditioned and packaged in
>dark brown glass.  Good ones are Paulaner Hefe Weizen and
>Spaten's Franziskaner Hefe Weizen; there are others I'm less
>familiar with that are probably just as good.
>
>There are a few American versions, but I'm unimpressed with them.
>Sam Adams makes one in the Bavarian style, but it just doesn't
>compare.  One of the local brew pubs, Walnut Brewery in Boulder,
>made a decent one this summer but it ran out quick.  Unless you
>find a really good local one, stick to the Bavarian imports.
>
>(Another type of German Wheat beer is Berliner Weisse.  It is a
>very light bodied, very sour beer paritally fermented by lactic
>acid bacteria.  It is unavailable in the US, so I only mention
>it parenthetically.)
>
>The other major style of wheat beers in America is uniquely American.
>Brewpubs and micros were probably originally aiming for the Bavarian
>style; they got the grain bill and the hops right, but the right
>kind of yeast wasn't available to them.  What they ended up with
>was a very light bodied beer with no hop character- i.e., a Budmilloors
>clone.  It was a smashing success.  While the beer loving patrons
>of brew pubs wisely stuck to the bitters and stouts, the friends
>they brought along, in true patriotic fashion,  all ordered the
>tasteless Wheat beer.  Unfortunately, even though the good
>yeast is now available, the insipid stuff sells too well to be
>changed, and we're stuck with yet another bland American beer style.
>Note that many American brewers still use the terms "Weiss" and
>"Weizen" to describe their making-love-in-a-canoe beer, so beware.
>
>I'm normally one to bash imports as overpriced and spoiled, but
>in the case of Wheat beers, with few exceptions, the Bavarian
>versions FAR outclass the American versions.
>
>>Also, any recommendations for beers brewed with "other" methods
>>(oatmeal stouts,
>>for example) that are a step away from the traditional lagers/stouts/pilsners.
>
>Check out any and all Belgian beers.  If it's bizarre ingredients,
>yeast, and methods you're after, Belgium takes the cake.
>
>
>Jon Binkley
>

This is a great overview of German wheat beers. However, I would like to add
a third category, i.e. Belgian wheat beers (witbier,tarwebier, biere blanche)
They are "similar" to the Bavarian wheat beers, but have their unique taste.
Celis white is a very good example of the Belgian wheat beers.  The owner
(Pierre Celis) brewed Hoegaarden White(I think it's avaliable on the West Coast)
but he got bought out by Interbrew(maker of Stella Artois), and then
started a new brewery in Austin.  Other Belgian wheat beers are Steendonk,
available in Texas in Whole Foods stores, and if ever you make it to Belgium
there's a wide variety of Belgian wheat beers, and an even wider variety
of all possible kinds and tastes.
Cheers
Bart Lipkens


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