As the name would suggest, these are ales that use a proportion of wheat in the mash to add a protein haze. Wheat ales inspired by the German weizen tradition were popular before Prohibition in the United States and are enjoying a resurgence in popularity. This generic category encapsulates the diverse interpretation of the classic German weizen styles brewed in America and elsewhere. A host of variables ranging from the wheat/malt ratio, hopping and filtration/non filtration all contribute to wide variations on the theme. Generally, U.S. examples feature a more marked hop accent than classic German weizen styles and are often dryer.
There is no denying the popularity of wheat beers these days, but they are as old as beer itself. Bavarian
5 Gallons (19 liters) OG: 1052/12.5°P Alcohol: 4.5 to 5.0% ABV Bitterness: 26 IBUs Color: Shimmering gold Yeast: So many
To gauge the relative merits of American ales brewed with native yeasts against their Belgian counterparts, our tasting panel convened
No matter where your local watering hole is located, you have probably thrown back a brew or two from the
Blanche de Noire 5 Gallons (19 Liters) OG: 1065/16°P Alcohol: 6.2–6.7%/vol Bitterness: 20 IBUs Color: Mahogany, with a pale tan
It is refreshing when the title of a book works so well with the subject matter. The name “Minnesota” is
At first, most of us were happy enough to brew a beer that didn’t poison anyone. However, as with all
Emissions, Energy Efficiency & Generation Ammonia refrigeration Buying power credits Creating biodiesel from used cooking grease Creating ethanol from alcohol
What does it mean to be green? Does it mean adding food coloring to your beer to celebrate St. Patrick’s
