BEVERAGE
The Charms of
T
Wheat Beer
he world of beer is as complex, and possibly as rewarding as fine wines or exemplary malts, yet beer is often enjoyed for its taste without being talked about in fancy ways. However, that is somewhat changing as beers with complex characters are being brewed, which can be aged like fine wines for decades. Food pairings are being done by Michelin Star Chefs which speak of perfect aromas and body of beer pairing with certain style of cuisine.
Technicality of Wheat Beer The taste and aromas of a typical wheat beer are totally individualistic. Most brewers who make this have a traditional recipe, and in Germany, it should be in strict accordance with the Bavarian Purity Law. Wheat beer is fermented and brewed from wheat and barley malt, using topfermenting yeast. During the fermentation, the yeast cells rise to the surface, where they form a thick white layer. Due to the lower proportion of hops and higher proportion of carbon dioxide, wheat beer definitely results in being
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exceptionally refreshing. Germany has a great legacy in wheat beer. Weissbier is a Bavarian specialty beer where a significant proportion of malted barley is replaced with malted wheat. There are several varieties of this wheat beer. The term hefeweizen refers to wheat beer in its traditional, unfiltered form. The term kristallweizen (crystal wheat), or kristall weiss (crystal white beer), refers to a wheat beer that is filtered to remove the yeast from suspension. Additionally, the filtration process removes wheat proteins \ically have much higher alcohol content than their lighter cousins.
A Shining Example of Wheat Beer Schneider Weisse has been brewed since 1872, and in a way the history of wheat beer is also the history of the Schneider brewing family. The original recipe is still used today and revered by the wheat beer connoisseurs. Before the Schneider family got the exclusive rights to brew wheat beer, it was only brewed by the Bavarian royal family in their breweries. Today Georg VI Schneider is running
Hammer Food & Beverage Business Review
the brewery in Kelheim, which the family acquired in 1927, and it is the oldest wheat beer brewery in Bavaria. Wheat beer has been brewed there without interruption since its founding in 1607 – a tradition that still flows uninterrupted despite the march of modernity. Each of the beer brewed here has its unique aroma and speciality. It may be fruity, hoppy or typically traditional. The secret remains in manoeuvring the four ingredients – water, malt, hops and yeast. The fermentation is in open vessels and during the last three weeks of bottle fermentation, they develop their unique taste. A journey through the taste of the beers brewed here is a truly rewarding experience. While technical sheets speak of chemical breakdowns and alcohol contents, nothing can beat the experience of tasting the beers yourself. It is especially true, if your guide is the master brewer, Christian Seidl, which was in my case. No wonder my experience was that much more enriching. The current facilities for facilitating the brewing are totally mechanised and
Dec-Jan ’22
