Kristall Weizen

Tasting Notes

Kristall weizen is usually identified simply as a weizenbier (though sometimes as a weissbier or a weisse). This style is commonly made in southern Germany (in the states of Bavaria and Baden-Wuerttemberg), but it is also made in other regions throughout Germany. Weizen beer is completely different from Berliner weisse. Weizen beer lacks the acidity and sourness of Berliner weisse but often has a phenolic (clove-like) and estery-fruity (banana) aroma produced by the yeasts.

Ingredients

Bittering hops are most commonly used in Weizenbiers, but lower grade aroma hops can also be used to improve the quality of the hop bitterness. Brewers usually have no preference in the variety of the hops. Yeast should produce the characteristic clove-like taste, and sometimes vanilla notes. Soft to medium-hard water and a low pH are preferable.

Brewing Techniques

Weizenbier worts are usually boiled longer than normal due to their high level of coagulable protein. A typical boil time is 1.5 to 2 hours, and even longer if high proportions of wheat malt are used. Once the boil has been completed, the wort is usually whirlpooled to remove the hot trub; however, many breweries opt to centrifuge the wort prior to cooling. After the wort is cooled, the cold trub is removed by sedimentation and flotation, though many breweries choose not to remove the cold trub. Some separation may be necessary since wheat beer worts produce a higher concentration of cold trub than barley worts.

The information on this page was provided by beer-brewing.com (http://www.beer-brewing.com).