Wheat beer
Other more typical but less assertive flavour notes produced by Weißbier yeast include "banana" (amyl acetate), "bubble gum", and sometimes "vanilla" (vanillin).
Aventinus is an example of Weizen Doppelbock, stronger and darker version of Weizenbock,[7][8] made by the G. Schneider & Sohn brewery in Kelheim.
It gets its name due to suspended yeast and wheat proteins, which cause the beer to look hazy, or white, when cold.
The barley was usually not kilned but left to dry on attics where the wind was allowed to blow past it, in order to obtain a light colour.
[citation needed][15] Leipziger Gose is similar to Berliner Weiße, but slightly stronger at around 4% ABV.
[citation needed] Belgian lambic is also made with wheat and barley, but differs from nearly all beers in the use of wild yeast for spontaneous fermentation.
[citation needed] Kristallweizen (especially in Austria) and American styles of wheat beer are sometimes served with a slice of lemon or orange in the glass.
[4] The modern American custom appears to have originated in Portland, Oregon, in the mid-1980s, where the Dublin Pub served Widmer Brothers Brewery's Weizenbier with a slice of lemon, to accentuate the citrus flavor of the Cascade hops.
[17] In northern Bavaria, a grain of rice commonly is added to Kristallweizen, which causes a gentle bubbling effect and results in a longer-lasting foam.
[citation needed] Another mixture popular during the summer is a radler variant with a 50–50 mix of Weißbier with lemonade named after cyclists.
[citation needed] Weißbiers feature fermentation by-products such as esters (which lend fruity flavors and aromas), especially isoamyl acetate, reminiscent of bananas, and the phenolic compound guaiacol, a metabolite of ferulic acid, which smells and tastes like cloves.
[4] The ester and phenolic aspects are produced by the special type of yeast, rather than the high fraction of wheat in the grain bill.
[citation needed] The carbonation level can range from 5.5 g/L (about 2.7 volumes; slightly higher than that of most other German beers) to 7 g/L, or more.
