Download e-book for iPad: Brewing with Wheat: The 'Wit' & 'Weizen' of World Wheat Beer by Stan Hieronymus

By Stan Hieronymus

ISBN-10: 0937381950

ISBN-13: 9780937381953

The wit and weizen of wheat beers. writer Stan Hieronymus visits the ancestral houses of the world's best styles-Hoegaarden, Kelheim, Leipzig, Berlin or even Portland, Oregon-to variety delusion from truth and learn the way the beers are made this present day. whole with brewing information and recipes for even the main curious brewer, and solutions to forcing questions resembling Why is my beer cloudy? and without or with lemon?

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Before investigating how today’s brewers make such beers, let’s look at the originals. They were quite popular Brewing with Wheat until World War I and often were imitated by brewers from other cities. The beers were refreshing, both brewed and consumed during the summer at a time when summer brewing was an exception. They were made with winter barley (high in protein) and raw wheat, which, considering the seaThe author with Yvan De Baets. ) son, meant they would have been infected. According to author Adolphe Frentz, that proved an asset because it allowed the white beers to compete against the bières de garde and Bavarian lagers not yet mature enough to drink.

4 Like recent studies centered on permanent haze, this one concludes that malted barley selection can be as significant a variable, in this case in flavor and aroma formation. The takeaway: Depending on brew house limitations, there are numerous way to adjust the clove character in a wheat beer after choosing a POF+ yeast. It could be as simple as changing the balance of barley and wheat malts or using different varieties but could also include altering the length of the ferulic acid rest. The German View On an average day, if twelve trucks arrive at Weyermann Malting in Bamberg, Germany, one will be sent home because the grains aren’t up to Weyermann’s standards.

You Say 4-Vinyl Guaiacol, I Say Clove What does wheat taste like? I’m not sure I could tell you, and over the course of a year I didn’t talk to a brewer who came up with a definitive answer. Bob Hansen of Briess Malt did as good a job as any, saying, “Wheaty, earthy. It is different, but you’d be surprised how nondifferent it is. ” Steven Pauwels at Boulevard Brewing in Kansas City, Missouri, likes the character unmalted wheat adds. “It brings a crispness that’s hard to describe. A little drier, makes a beer more drinkable,” he said.

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Brewing with Wheat: The 'Wit' & 'Weizen' of World Wheat Beer Styles by Stan Hieronymus


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