Hefeweizen - Yeasty Wheat
By Mark West
Originally Published in Vol. 1, Iss. 6 (Jul/Aug 2008)
Beer has been around for many millennia. Chemical tests of pottery jars dated up to 7,000 years ago indicate the presence of beer. In my research of Hefeweizens and wheat beer in general, I found it interesting that the oldest recipe for beer that we’ve ever been able to recreate is, in fact, a wheat beer brewed by the ancient Egyptians. When I consider the ingredients that make up a beer, I think of water, hops, yeast and malted barley. Of course, I realize that other grains have been substituted or added to the mix, such as oats and, of course, wheat. However, I now hold a new respect for wheat beer with the knowledge that wheat is one of the earliest ingredients of this historic drink.
Like many of the best beers, it took the Bavarian craft to perfect this style. All wheat beers still require at least some percentage of barley because wheat alone does not have the proper enzymes required for starch consumption. The grain ratio of a Weiße beer is usually 50:50, wheat to barley or higher. And, if you are brewing according to the Reinheitsgebot, or German Purity Law, a wheat beer must be top fermented … in other words, it must use ale yeasts.
Historically, the reason for using any particular grain in the brewing process came down primarily to availability. While this is a principle consideration even today, mass production, farming processes and shipping allow us the luxury of choice. So the current popularity of wheat beer is based mainly on taste. People just love this stuff, and because of this you can find many varieties. A Krystall (German for Crystal) is a thoroughly filtered variety, while a Dunkel is a darker, copper or mahogany colored brew. The name of each variety also connotes the beer’s origin. Weiße or Weißbiers are brewed in Bavaria, while weizens are found in the western and northern regions. There is also an American style of wheat, in which you can expect a crisp, light and usually a bit hoppier flavor. Some later varieties have a much more pronounced hop flavor. The main difference is that American wheats are brewed with American yeasts, with a clean and neutral finish. And because no German is going to tell us Americans what to do, you can even find some varieties that are bottom fermented.
Whatever the variety, the presence of wheat adds a distinct bready, sweet flavor characteristic only to this grain. With only a handful of exceptions, the beer is lighter in color. Also, because wheat doesn’t break down as well during the mashing process; it is usually a bit cloudier than other varieties. A Hefeweizen has all of these flavor and appearance characteristics. They are light and crisp, pale and cloudy, with a thick white head that persists. The flavor is sweet and fruity with very little hops. The increased carbonation helps to balance the brew.
A Hefeweizen is not only a study of what characteristics wheat can lend to a beer, but also the unique flavors brought out by the yeast. The “hefe” prefix means “with yeast.” Although malt and hops are the main flavor components, the yeast will impart its own flavor to a beer. Yeast gives off three by-products during fermentation that affect the taste of the beer. Diacetyls can lend a butterscotch or “woody” taste. Phenols have a spicy or clove-like, sometimes medicinal taste. Finally, esters can give the beer a fruity taste. Whichever of these flavors you detect in a beer is dependent on both the strain of yeast and, of course, your own individual palate.
Since this style is left unfiltered, it is even cloudier than other wheat beers and typically has a fair amount of sediment in the bottom of the bottle. There are differing opinions when it comes to bottle or cask conditioned brews and the sediment that comes with it. I often waiver on whether or not to drink the sediment at the bottom of my own bottles of homebrew. Sometimes it makes me feel like more of a man to suck it all down — dead yeast cells and all. Some people even think it has some added nutrition or health benefits. Other times I think it negatively affects the taste of my otherwise perfectly crafted masterpiece. Hefeweizens are one variety of which there should be no wavering on this issue. Drink the sediment. It’s there because the yeast is a critical part of this variety’s flavor profile. Phenols are usually the most pronounced component, as they are meant to help offset the otherwise sweet character of the brew.
To ensure proper enjoyment of your Hefeweizen, it must be served properly. It is important to keep in mind that wheat beers typically do not age as well as other varieties, so try to select a younger beer that has been well cellared. Chill the beer and clean a tall Weisse or pilsner glass. Pour most of your beer into the glass. Swirl the remaining brew to agitate the sediment in the bottom and pour it right in. Prost!
Hefeweissbier
Bavarian State Brewery Weihenstephan
Freising, Germany
They Say:
“Nothing refreshes you more than this naturally cloudy wheat beer with its wonderful yeasty fragrance and taste. Goes well with dishes that do not have too intensive a flavor, especially that Bavarian specialty ‘Weisswurst’ or white sausage.”
I Say:
White sausage? Did anyone check the expiration date on that? For those who are unaware, this is the oldest commercial brewery in the world, perfecting their craft for over nearly a millennium. Weihenstephaner Hefeweizen pours out golden in color, cloudy, with almost 50% head on the initial pour. The head is pale white, slightly loose with nice lacing, but diminished to almost nothing in about 5 minutes. It gives off a sweet aroma of banana and melon. There are almost no hops present in neither the aroma nor the taste. It’s predominantly sweet with the taste of honey, offset nicely by the carbonation and a soft phenol tinge that lingers slightly. What else could you hope for in one of the original Hefeweizens? It sets the standard.
Hefe-Weisse Hell
Spaten-Franziskaner-Brau GMB
Munich, Germany
They Say:
“All of Franziskaner’s weiss beer products — Hefe-Weisse Hell and Hefe-Weisse Dunkel — are top-fermentation beers noted for their agreeable carbonation levels and zesty wheat flavour. The consistently high quality of our products makes Franziskaner weiss beers a refreshing taste sensation of a special sort. All Franziskaner weiss beers are brewed in strict adherence to the Bavarian Purity Law of 1516.”
I Say:
To clarify, I am reviewing the lighter, Hefe-Weisse Hell, not the darker Dunkel. The Hell is a traditional hefe and, as you’d expect, this beer is also a textbook specimen. I must caution you to be careful of the green bottle. The light colored bottle makes it even more important to be sure that it is fresh. Mine was. It poured out golden-cloudy with a tight white head, indicating a moderate to high carbonation. Banana predominates the aroma with some slight citrus notes. The mouth feel is smooth to slightly oily. Carbonation and alcohol tinge balance the definite sweet, fruity banana flavor. Very refreshing. They even have step-by-step photo instructions for the proper pour right on the back of each bottle.
In Heat Wheat
Flying Dog Brewery
Frederick, Maryland
They Say:
“She taunts and teases … In Heat Wheat is our German style Hefeweizen. She is a full flavor beer, perfect for the more adventurous craft beer drinker. The addition of malted white wheat gives this brew its smooth full mouthfeel. A proprietary yeast creates intriguing flavors of bananas and cloves.”
I Say:
Flying Dog is definitely one of the wackier players in the beer world. Their bottles sport lively illustrations of graffiti-style dogs and other “animals.” On the whole, I truly enjoy the products they put out, and In Heat Wheat is one of their staple brews. It’s offered year-round and pours out light and golden in color with a white head of tight bubbles in only two parts. Very cloudy appearance with a sweet and spicy aroma. The brew has a creamy mouth and a fruity and light taste that includes banana, some citrus notes and maybe even a little peach. Phenols are slightly present in the taste, but linger in the finish. Very well balanced and refreshing. Best in summer, but can be enjoyed any time of the year.
Whitewater Weizen
Central Waters Brewing Company
Amherst, Wisconsin
They Say:
“This unfiltered German-style wheat beer is brewed for summer enjoyment with a Bavarian yeast to give it the refreshing spicy overtones that make Weizens so unique. Whitewater Weizen is as exciting and exhilarating as a run through the rapids.”
I Say:
Whitewater Weizen pours out golden amber with a white head of about one to two inches. Only moderately cloudy and not that much sediment in the bottle. Aroma is of banana and cloves … very sweet. Has a very full mouth feel. Phenols are very present in the taste. Since this is less carbonated than you might expect, the phenols do a very nice job of balancing the sweetness of the wheat. There is just a light taste of alcohol present. Phenols also linger in the aftertaste with a hint of butterscotch.
