BJCP 10A · German Wheat Beer
Weissbier
A pale, hazy Bavarian wheat beer with banana and clove aromas from the yeast, lots of carbonation and very low bitterness. Very refreshing.
Weissbier by the numbers
- Alcohol (ABV)
- 4.3 – 5.6%on a scale of 2.0 to 14.0
- Bitterness
- 8 – 15 IBUon a scale of 0 to 100
- Color
- 2 – 6 SRM4–12 EBCon a scale of 1 to 40
- Original gravity
- 1.044 – 1.053on a scale of 1.026 to 1.130
- Final gravity
- 1.008 – 1.014on a scale of 0.990 to 1.040
What Weissbier is like
A pale, hazy, highly carbonated wheat beer with a yeast character that gives banana and clove. It's light on bitterness, with a bready wheat base and a refreshing finish. The balance between esters, phenols and malt is what defines it.
Appearance
Straw to dark gold, hazy from yeast in suspension. Dense, very abundant, long-lasting white head.
Aroma
Moderate banana and clove in varying proportions, sometimes with vanilla or bubblegum notes. Wheat malt with a bready or doughy aroma; the hops are barely noticeable.
Flavor
Soft wheat with bready, doughy notes, joined by banana and clove from the yeast. Bitterness is very low and the finish, dry to slightly sweet, is never cloying. It may have a very slight tartness that makes it more refreshing.
Mouthfeel
Medium-light to medium body, creamy from the wheat protein and the yeast. High, lively carbonation.
Where Weissbier comes from
For centuries, wheat beers were a privilege of the Bavarian nobility, who controlled their production. They nearly disappeared in the 19th century but made a strong comeback in the second half of the 20th century, and today they're among the best-selling beers in Bavaria.
Ingredients
At least half the grist is wheat malt, and the rest is pilsner malt. German noble hops in very small amounts. The most important thing is the weizen yeast, which produces the characteristic esters and phenols.
Brew it yourself
How to brew Weissbier at home
Fermentation temperature sets the profile: around 17-18 °C (63-64 °F) you get more clove, and around 20-22 °C (68-72 °F), more banana. A rest at about 45 °C (113 °F) in the mash favors clove, and carbonation should be high, so use sturdy bottles. The typical mistake is fermenting too warm and ending up with over-the-top banana and hot alcohols.
Food pairing
It calls for Weisswurst with pretzels, salads or grilled seafood.
Glassware: weizen glass, tall and open at the top, to show off the head and the haze.
Classic examples
- Weihenstephaner Hefeweissbier
- Ayinger Bräuweisse
- Paulaner Hefe-Weißbier
Frequently asked questions
How strong is Weissbier?
Between 4.3% and 5.6% ABV, according to the BJCP 2021 Style Guidelines. That is a moderate strength.
How bitter is Weissbier?
It has 8 to 15 IBUs, a very low bitterness. For reference, a mass-market lager is around 10 IBUs.
What color is Weissbier?
Straw to gold: 2 to 6 SRM (4 to 12 EBC).
What food pairs well with Weissbier?
It calls for Weisswurst with pretzels, salads or grilled seafood.
Which styles are similar?
If you like it, also try Dunkles Weissbier, American Wheat Beer and Witbier.
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Classification and statistics: official Weissbier guidelines from the BJCP, 2021 edition. Original text by Hacer Cerveza Casera.