10. German Wheat Beer

요약

• 10A(Weissbier) 바나나, 클로브, 헤드가 특징이며 높은 탄산에 신선할때 마신다. 바바리아 왕족 전용 맥주였음. 헤페는 언필터, 크리스탈은 필터. 미국에서는 헤페바이젠으로 통함.
• 10B(Dunkles Weissbier) 바이스비어의 이스티 캐릭터에 뮌헨, 비엔나 몰트를 넣어 리치함을 더함. 60년대부터 인기 끈 페일 바이스비어의 이전 모습. 미국에서는 둔켈바이젠으로 통함. 
• 10C(Weizenbock) 바이스비어를 도펠복 수준으로 강하게 만든 버전. 이스티 캐릭터는 건재.   

10A. Weissbier

Aroma

• moderate to strong phenol(clove)+fruity(banana) ester
• wheat aroma: a light to moderate, other malt aroma should not present
• hop aroma: low to none
• vanilla, bubblegum is optional, should not be high or dominant

Appearance

• pale straw~gold
• a level of haze variable
• a very thick, moussy, long-lasting white head

Flavor

• low to moderately strong banana+clove
• wheat flavor: bready or grainy flavor of wheat is complementary(optional)
• hop flavor: low to none
• hop bitterness: very low to moderate low
• vanilla and bubblegum should never be dominant

Mouthfeel

• medium-light to medium body
• high to very high carbonation

Comment and History

these beers don't age well and best enjoyed while young and fresh. 'mit hefe' is served with suspended yeast, the 'krystal' versions is filtered for excellent clarity, which is generally fruitier and less phenolic than 'mit hefe'. known as 'hefeweisen' particularly in the US. used to be a monopoly reserved for Bavarian royalty. pale weissbier only became popular in 1960s, particularly in Southern Germany.

10B. Dunkles Weissbier

Aroma

• moderate phenols(clove)+fruity(banana) esters
• wheat aroma: a light to moderate, often accompanied by a caramel, bread crust, or rich malt aroma  
• hop aroma: low to none
• vanilla and bubblegum should not be dominant

Appearance

• light copper~mahogany brown
• cloud
• a very thick, moussy, long-lasting off-white head

Flavor

• low to moderately strong banana+clove 
• malt flavor: low to medium-high 
• hop flavor: very low to none
• hop bitterness: very low to low 
• vanilla and bubblegum never dominant

Mouthfeel

• medium-light to medium-full body
• moderate to high carbonation

Style comparison

• w/ weissbier, Munich Dunkel: yeast and wheat character from weissbier+malty richness from Munich Dunkel
• w/ weissbier: less apparent banana and clove 

Comment and History

using Munich and Vienna-type barley malts gives this style a deep, rich barley malt character not found in weissbier. old-fashioned Bavarian wheat beer was often dark, as were most beer of the day. pale one started to become popular in 1960s, traditional one remained of an old person's favorite.

10C. Weizenbock

Aroma

• malt aroma: medium high to high malty rich character+bready-grainy wheat
• hop aroma: no
• a typical weizen character of banana and spice(clove, vanilla) medium-low to medium-high

Appearance

• light gold~light amber(pale ver)
• dark amber~dark ruby brown(dark ver)
• a very thick, moussy, long-lasting white to off-white(pale) or light tan(dark)
• cloud

Flavor

• malt: medium-high to high malty rich flavor+bready-grainy wheat flavor 
• hop: no  
• hop bitterness: low
• low to moderate banana and spice(clove, vanilla), dark fruit flavor(for dark ver)  

Mouthfeel

• medium full to full body
• moderate to high carbonation

Style comparison

• w/ Weissbier or Dunkles Weissbier: stronger and richer, similar yeast character 
• w/ Doppelbock: directly comparable

Comments and History

a weissbier brewed to bock or doppelbock strength. dark versions are more common. the world's oldest wheat doppelbock was created in 1907 in Munich.