Hefeweizen

From Beer

Hefeweizen is the name for unfiltered Weißbier (wheat beer) and is German in origin.

A hefeweizen is typically yellow, cloudy (from the wheat proteins), has a fluffy white head. It is also noted for its low hop bitterness (about 15 IBUs) and relatively high carbonation, considered important to balance the beer's relatively malty sweetness.

Another balancing flavor note unique to hefeweizen beer is its phenolic character; its signature phenol is 4-vinyl guaiacol, a metabolite of ferulic acid, the result of fermentation by ale yeast appropriate for the style. Hefeweizen's phenolic character has been described as "clove" and "medicinal" ("Band-aid") but also smoky. Other more typical but less assertive ale flavor notes include "banana" (amyl acetate) and sometimes "vanilla" (vanillin).

Alternate terms for Hefeweizen include: Hefeweißbier, sometimes Weißbier, Hefeweiße, Weizenstarkbier (not necessarily a Hefeweizen unless left unfiltered).

Some prominent commercial examples of Hefeweizen are produced by Paulaner, Erdinger, Schneider Weisse (original amber only), Franziskaner, Rothaus, Hacker-Pschorr, Ayinger (Bräu Weisse) and Weihenstephan. The style is nowadays drunk throughout Germany, but is especially popular in its Southern German homeland.

This page uses content from Wikipedia. The original article was at Wheat beer. The list of authors can be seen in the page history. As with Beer, the text of Wikipedia is available under the GNU Free Documentation License.