Typically lighter in appearance, wheat beer can be made using either ale or lager yeast, and American wheat beer can be brewed
with at least 30 percent malted wheat. Like the traditional German hefeweizen, these beers are typically served unfiltered and can
have a cloudy appearance when roused. Traditionally hoppier than its German cousin, American wheat beer differs in that it does
not offer flavors of banana or clove, which is indicative of the weizen yeast strain. Nevertheless, the American wheat beer is known
worldwide as a refreshing summer style.
The Origin of Wheat Beer in America
Malted wheat imparts a distinctively light, flour-like character that differs from all-barley malt beer varieties. American craft
brewers were likely inspired by the fruit and spice forward, unfiltered wheat beers of Bavaria. But without access to the specialty
Bavarian weizen yeast so critical to the hefeweizen, brewers were forced to use clean fermenting American ale and lager yeast. The
American wheat’s composition g

  • SRM Color Scale
    2 - 10
  • International Bitterness Units (IBUs)
    10 - 35
  • Alcohol by Volume (ABV)
    3.5% - 5.6%
  • Alcohol
    Not Detectable to Mild
  • Hop Aroma/Flavor
    Hop aroma, flavor and bitterness are low to medium
  • Malt Aroma/Flavor
    Grainy Wheat
  • Yeast Esters
    Can be present
  • Yeast Phenols
    Can be present
  • Carbonation
    Medium to High
  • Attenuation
    68 - 89
  • Hops
    Willamette, Centennial
  • Malt
    Malted Wheat, American Two-Row
  • Water
  • Yeast
    Lager or Ale
Food Pairings
  • Cheese
  • Entrée
    Salads, Seafood
  • Dessert
    Fruit Desserts
  • Carbonation
    Medium to Fast Rising Bubbles
  • Clarity
    Brilliant to Slight Haze
  • Color
    Straw to Light Amber
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