READY TO EXPLORE?
Wheat beer has a very long history, dating back to Germany in the Middle Ages — and some argue, to the first century AD. It’s a style that’s found throughout Europe, and called “white beer” — or weissbier in its native country of Germany, wit beer in Belgium and bière blanche in France. German versions are known for their banana and clove flavours, produced by the yeast, while Belgians stand out for the coriander and orange peel that's added to the ale. Most wheats are naturally fermented in the bottle, so these "living ales" explode with tons of tiny bubbles. Explore all the flavours and decide which you love best.
YOU MAY TASTE
Coriander, orange peel, banana or bubblegum, clove, citrus, Wheatabix, soft grains, tart acidity. Fluffy body that sticks to tongue, crossed with palate-scrubbing carbonation. Brisk, light, thirst-quenching.
SIP THEM WITH
Extremely versatile! Salad with citrus dressing, crêpes, omelettes, croque monsieur, Eggs Benedict, Quiche, Chinese takeout, fried fish, shellfish, and lobster, fresh chèvre, Mexican or Thai fare.
We love serving effervescent wheat ales in champagne glasses with brunch. Give them a few minutes out of the fridge before pouring to bring out the spicy, fruity notes. To tame the foamy head rinse the glass with cold water before you pour. German wheat beers are a bit tricky: the yeast at the bottom of the bottle must be stirred up and poured into the glass. To do it, pour into a tall weissbier glass (or divide between two smaller glasses) then when the bottle is about three quarters empty, roll it in your hands to stir up the yeast, and distribute the hazy liquid evenly among the glasses.