Weißbier, or “white beer,” is a delightful nod to its German roots, characterised by a sunny, yellowish-white hue derived from pale wheat and barley malts. More commonly known outside Bavaria as hefeweizen—meaning “yeast wheat”—this brew is a celebration of its main ingredient, wheat, making up at least 50% of its composition by German law.
Falling under the broader umbrella of wheat beers, Weißbier is often synonymously used to describe Hefeweizen, a subcategory that brings an unfiltered, hazy appearance to the table, brewed with top-fermenting yeast strains that are the real MVPs here. These strains churn out esters and phenols, bursting with flavours reminiscent of banana, clove, and even bubblegum.
Whether it’s called Weißbier, Weisse, or Weizen, each name reflects its wheaty heart. And while it shares many monikers, don’t confuse it with Witbier—it’s a whole different brew. What makes Weißbier truly stand out is its lively yeast character, essential for delivering those signature flavors that make each sip a rich, unfiltered experience. So when you’re sipping on a Weißbier, you’re not just tasting a beer; you’re indulging in a centuries-old Bavarian tradition that’s as vibrant and authentic as the places it’s brewed and enjoyed.
SOME OF THE ONES WE’VE TASTED
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ANARKIST BLOODY WEIZEN (BLOOD ORANGE)
Anarkist Bloody Weizen has no Blood Orange in it. This is a Danish take on…
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WELTENBURGER DUNKEL WEISSE
It is a Weissbier but it’s dark because the wheat was darkened in the malting…
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FRAU GRUBER CROWDED ROOM
Yep. More to come.