Served in a tall, vase-shaped glass and crowned with a robust head of whipped cream-like foam, it’s the perfect summer patio thirst quencher.
Here are a few tips for making your own:
- Use fresh extract. Okay, this goes for all beer, but extract-based Weissbier needs no (or very few) specialty grains, and there’s virtually no hop presence. It’s all about the grain and yeast.
- Consider a mash rest. All-grain brewers might consider a 10-minute mash rest at 108-112°F (42-44°C). This temperature promotes the development of ferulic acid, which fuels yeast production of 4-vinyl guaiacol during fermentation. You’ll immediately recognize this hard-to-pronounce compound as clove, a signature flavor of this beer style.
- Use an authentic yeast strain. Yeast is crucial for this style. Weihenstephan’s W-68 strain (available commercially as Wyeast 3068 and White Labs WLP300) is the most popular, but Weihenstephan’s W-175 strain (available commercially as Wyeast 3638 and White Labs WLP351) is also an excellent choice.
- Grab a blowoff tube. And make sure your carboy has plenty of head space. Weizen strains are aggressive, and wheat is high in protein, which encourages foam.
- Drink it fresh. Hefeweizen does not age well, so have some friends over and head out to the backyard. Boom, instant beer garden. Chestnut trees are optional.
The rising popularity of Berliner Weisse and Gose is exciting, but don’t forget about Hefeweizen. It’s an old friend you might just want to get to know all over again.