What are the key flavour compounds in a Hefeweizen?
Isoamyl acetate (banana) + 4-VG (clove). Both produced by the Bavarian wheat beer yeast.
What is the typical ABV + IBU range for Hefeweizen?
ABV 4.3–5.6%, IBU 8–15.
What gives a Hefeweizen its cloudy appearance?
Suspended yeast + high wheat protein.
What does a classic Hefeweizen taste and smell like?
Banana, clove, vanilla, soft wheat, light bubblegum, creamy mouthfeel.
Where does Hefeweizen originate?
Bavaria, Germany – historically regulated by the Wittelsbach family.
How does Kristallweizen differ from Hefeweizen?
It is filtered, making it clear with cleaner banana/clove notes.
What is the mouthfeel of a Kristallweizen?
Crisper, lighter, more spritzy than a Hefeweizen.
Why was Kristallweizen created?
For drinkers who preferred clarity and a more “refined” wheat beer.
What two key spices define Belgian Witbier?
Coriander + Bitter orange peel (Curaçao).
What grain is essential for Witbier character?
Unmalted wheat (gives haze + soft texture).
What is the typical flavour profile of Witbier?
Citrus, spice, herbal, light phenolics, creamy mouthfeel, soft wheat.
Who revived Witbier in the 1960s?
Pierre Celis, founder of modern Hoegaarden.
ABV + IBU for Witbier?
ABV 4.5–5.5%, IBU 8–20.
What fermentation defines Berliner Weisse?
Lactic fermentation (Lactobacillus) → clean, tart acidity.
What is the typical ABV of a Berliner Weisse?
Very low: 2.8–3.8%.
What does Berliner Weisse taste like?
Tart lemon, yoghurt tang, delicate wheat, highly carbonated & spritzy.
What nickname did Napoleon give Berliner Weisse?
“Champagne of the North.”
Why is Berliner Weisse brewed with wheat?
Wheat adds fresh bready graininess that complements the acidity.
