Craft Beer Guide - Wheat Beer

When it comes to wheat beer, it is estimated that most Chinese know and even think that wheat beer is brewed with wheat, and the answer is wrong.

Wheat beer is simply based on the needs of brewing in the barley malt with 30%-50% of the wheat sprout. Barley malt itself is high in sugar content, and wheat sprout is high in protein content, because the protein content is high, it appears to be a little whiter than pure barley beer, so everyone generally calls it white beer, of course, this is not rigorous, because the family tree of the wheat family is outrageous, and even sour wheat and triticale, the white beer mentioned here should refer specifically to German wheat.

German-style wheat is characterized by turbidity, which is mainly due to the protein turbidity of wheat sprouts and the turbidity of yeast. The wheat itself is more sweet with bread and the blessing of specific yeast, so the aroma is charming.

The bitterness value of wheat beer is low, because this wine is not to highlight the bitterness in the wine, but to highlight the sweetness of the bread, so the bitterness value is generally very low, which is very suitable for beginners. As for many people will say that the wheat beer is a little sour, that is right, because the pH value of the wheat sprout itself will be low, and the slight acidity as long as it is not an abnormal acid of the infected bacteria, it will have no problem at all.

Wheat beer has become the first choice of the Chinese people because of its rich sand taste (the feeling of foam exploding in the mouth), charming aroma, low bitterness value, and relatively cheap price.

So, have you learned?