German Weizen Style Guidelines

All of the following information was taken from the 2008 BJCP Style Guidelines which can be found at http://www.bjcp.org/index.php

Vital Stats:

OG: 1.044 - 1.052
FG: 1.010 - 1.014
IBUs: 8 - 15
SRM: 2 - 8
ABV: 4.3% - 5.6%

Aroma:

• Moderate to strong phenols (usually clove) and fruity esters (usually bananna)
• Best examples of this style usually phenols and fruity ester are balanced and pronounced
• Noble hop aromas range from low to none
• Light to moderate wheat aroma (which might be perceived as bready or grainy)
• No other malt characteristics should be present
• Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance

Appearance:

• Pale straw to dark gold
• Head - Thick, moussy, long lasting head
• Slightly hazy due to the protein content of the wheat

Flavor:

• Low to moderately strong banana and clove flavor
• Optional is a very light vanilla flavor character of low bubble gum flavor, neither should be dominant
• Soft bready or grainy flavor of wheat is complementary
• Hop flavor is low to moderate
• A tart citrusy character from the yeast and high carbonation is often present
• Well rounded flavorful palate with a relatively dry finish

Mouthfeel:

• Medium-light to medium body
• Never heavy
• Suspended yeast may increase the perception of body
• The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided with high carbonation
• Always effervescent

Overall Impression:

• A pale, spicy, fruity, refreshing wheat-based ale

Comments:

• These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana and clove yeast character. These beers often don't age well and are best enjoyed while young and fresh

Ingredients:

• By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%, the remainder is usually Munich and or Vienna malt
• A traditional decoction mash gives the appropriate body without cloying sweetness
• Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures produce off-flavors
• A small amount of noble hops are used only for bitterness

Commercial Examples:

• Weihenstephaner Hefeweissbier
• Schneider Weisse Weizenhell
• Paulaner Hefe-Weizen
• Hacker-Pschorr Weisse
• Plank Bavarian Hefeweizen
• Ayinger Brau Weisse
• Ettaler Weissbier Hell
• Franziskaner Hefe-Weisse
• Andechser Weissbier Hefetrub
• Kapuziner Weissbier
• Erdinger Weissbier
• Penn Weizen
• Barrelhouse Hocking Hills Hefe-Weizen
• Eisenbahn Weizenbier