![]() ![]() A Weizen glass allows the liquids eye-catching golden hue to stretch tall with plenty of room for that thick pillowy head. Serving:įor best presentation and greatest appreciation, an American wheat should be served at 48-50☏. Seafood is a friend to this beer so shrimp, scallops, and lighter fish such as halibut and sole are all on the menu.įor cheeses keep it light and fresh such as chevre, cream cheeses, and ricotta.Ĭome dessert time stick with light cream and fruit desserts - citrus accents being a plus. It also work well with almost all things salad. Pairing:Īmerican wheat is a great pairing for what comes natural as brunch or lunch fare. Hop flavors should be low to moderate and will likely carry spicy, citrusy, floral, or fruity qualities. ![]() The bitterness can linger into a somewhat crisp finish or disappear behind a slightly sweeter end. Hop bitterness should be higher than a German Wheat but remain modest, in the range of low to medium. Wheat malt will appear as bready, doughy, or cracker-like, which can extend into the finish. Body can have a soft character and the mouthfeel often has some creamy qualities. Mouthfeel:Ī medium-light to medium body with dancing carbonation ranging from the upper end of medium into high. There shouldn’t be any clove phenols and hop aroma should remain relatively low, but may present citrusy, floral, fruity, or spicy qualities. ![]() Esters should remain below medium, with no banana apparent, instead showing a more neutral character. Some sweetness is acceptable, but should never climb above moderate. Grainy, cracker-like, bready, or doughy qualities are possible in the low to med range. Clarity will depend on whether the beer as been filtered or not - both are acceptable - and will range from excellent to hazy. Seafood, Eggs, Bacon, Sausage, Salads, Creamy cheeses, Light and creamy fruit dessertsĮxpect a tall long standing head atop liquid ranging from straw yellow to a deeper gold. Medium body with a soft or creamy character Medium to high amounts of carbonation. Straw yellow to deep gold with tall white head Head retention is excellent Clarity may be brilliant or hazy, depending on filtration method. Maltiness is bread or doughy Modest hoppy bitterness ranges from low to medium Hoppy flavors will remain low to moderate No banana esters or clove phenols Low to zero fruity esters. Notes of grain, bread & dough will range from low to medium Sweet malty smells possible Neutral esters possible in low amounts, with no banana aroma Citrusy, fruity or floral hop aromas should remain low Clove phenols unacceptable for this style. The below details are a summary of what an American Wheat should represent. The guidelines for the American Wheat beer style are set by the Beer Judge Certification Program (BJCP) Style Committee. The new style was adopted by the fledgling craft beer revolution and today its expression continues to broaden and deepen. The beer also had a more hop forward character. The yeast used was Anchor’s own house ale yeast and fermented to a more neutral and cleaner profile. This beer had subtle differences when compared to its German cousins. In 1984 Anchor Brewing Company, one of American’s oldest breweries, released their Anchor Summer Wheat. Still, it would be another 30 years before an American brewery made and released the first realization of an Americanized wheat style. This renewed interest caused an upswing in the amount of imported German beer and homebrewer’s, ever the intrepid lot, went to experimenting. The popularity of German culture including its beer styles would reemerge with the post World War II occupation of Germany that extended into 1952. However, these styles found little popularity outside their native homes and remained virtually unknown.Īnti-German sentiments after World War I and the start of Prohibition ensured any slight inroads these styles may have been making into America during the 1800s withered and died. But most of its known history is tied to Germany and Belgium with references as early as 1500. Wheat, at least as a brewing ingredient, probably stretches back to the very beginnings of agriculture. ![]() This is all to say, American Wheat is a toddler in the world of beer styles. ![]()
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