BJCP · Category 10 · 3 styles
German Wheat Beer
Bavaria's wheat beers, fermented with yeasts that give the signature banana and clove aromas. They range from the pale, refreshing Weissbier to the maltier Dunkles Weissbier and the Weizenbock, which takes the style to bock strength.
The 3 German Wheat Beer styles
The numbers at a glance
| BJCP style | ABV | Bitterness | Color |
|---|---|---|---|
| Weissbier | 4.3–5.6% | 8–15 IBU | 2–6 SRM |
| Dunkles Weissbier | 4.3–5.6% | 10–18 IBU | 14–23 SRM |
| Weizenbock | 6.5–9.0% | 15–30 IBU | 6–25 SRM |
How to tell the styles apart
All three share Bavarian wheat yeast, with its banana and clove, and lots of carbonation. What changes is the malt. Weissbier (10A) is pale (2–6 SRM), light, and has the lowest bitterness in the family, 8–15 IBU: the yeast is the star. Dunkles Weissbier (10B) has the same strength, 4.3–5.6%, but runs from dark amber to brown (14–23 SRM) and adds toasted bread, caramel, and sometimes a very soft touch of chocolate alongside the banana.
Weizenbock (10C) is the strong version, 6.5 to 9% with a gravity of up to 1.090. It can be pale or dark (6–25 SRM) and adds dark fruit, such as plum or raisins, and a gentle alcohol warmth. None of the three should taste of hops.
Brew it yourself
Which one to brew first
Weissbier (10A) is one of the best beers to start brewing at home, not just within this family. It ferments at ale temperatures, it's drunk young, just a few weeks old, and it doesn't need long conditioning. On top of that, the yeast adds so much flavor that the recipe can be very simple: wheat malt and Pils malt in roughly equal parts. Dunkles Weissbier (10B) adds little difficulty; Weizenbock (10C) demands more yeast and more control.
Common mistakes
- Fermenting at 24 °C (75 °F) or higher thinking it'll give more banana: what you get is fusel alcohols and a solvent flavor. Control the temperature of the wort, not just the room.
- Getting a stuck sparge with so much wheat malt. If you use a high proportion, add rice hulls and recirculate slowly before running the wort off to the kettle.
- Undercarbonating. These beers call for high carbonation, about 3.5–4 volumes; use sturdy bottles, because thin ones can burst.
- Cellaring them for months hoping they'll improve. Weissbier loses its yeast aroma over time; enjoy it in the first few weeks after carbonation.
How to serve them
Serve Weissbier and Dunkles at 6–8 °C (43–46 °F), and Weizenbock a bit warmer, 8–10 °C (46–50 °F). They're served in the tall, curved wheat beer glass, which leaves room for the head; pour slowly and swirl the bottom of the bottle at the end to bring in the yeast. They go with Weisswurst (white sausage), salads, smoked fish, and banana desserts.
Frequently asked questions
Which styles make up the German Wheat Beer category?
According to the BJCP 2021 guidelines, 3: Weissbier, Dunkles Weissbier, Weizenbock.
Which is the strongest German Wheat Beer style?
Weizenbock, which can reach 9.0% ABV.
Which is the most bitter?
Weizenbock, with up to 30 IBUs.
Which is the palest and which is the darkest?
The palest is Weissbier and the darkest is Dunkles Weissbier.
Classification and statistics: BJCP category 10 (German Wheat Beer), 2021 edition.