"The key when devising a recipe for a Dunkelweizen (or any other beer) is to make it in a manner that you believe will live up to your personal taste. That is the main reason many people homebrew. Want a hop-head Dunkelweizen? Add more hops! An Imperial Dunkelweizen? Double the extract/base grains and the bittering hops! On the other hand, if you are one of those brewers who like to stick to a recipe, give the recipe below a try!"
– Kevin DeLange
The Brew Hut
"American Wheat beers have grown from the basis of the German Hefeweizen. While they can be crystal clear, most retain the cloudy appearance of their forefathers. Typically the American hefeweizen is a light to medium body beer that is made of over 50% wheat. The wheat flavor and “fluffyness” should dominate the malt side of the brew."
– Mike Pensinger
Special congratulations to Ken for being named the 2005 Carolina Brewer of the year!
A majestic American wheat beer, brewed with a little help from the hive. The level of bitterness will be determined by the malt extract you select.
A popular Holiday Wheat Lager recipe from a popular brewer.
Beer brewed by BYO's Dave Green, which were tasted live by Brad Ring on National Public Radio's daily show "On Point" on Friday, October 1, 2010.
Although “bigger” than BJCP guidelines would suggest, this hefe’s extra kick is eased by crystal hops and Weihenstephan yeast.
This is a light, crisp and wonderfully delicious beer Ben Knoerdel made for his wife who doesn’t like hoppy beer.
Many Siciliano’s customers regularly request a recipe for a “Michigan” style wheat ale.
Three US brewers discuss brewing a style that is all about the USA: American wheat.
American wheat owes some of its heritage to German wheat beers, but this style is decidedly New World.
One of the winners of Boston Brewing Company's LongShot contest.
Belgian wit had all but disappeared when Pierre Celis began his brewing career in the 1950s. Celis is credited for reviving the style in Belgium during his stint at the Hoegaarden brewery; then he moved to Texas, launched his own Belgian brewery and kick-started the style in the United States.
German in origin, weizenbiers — or weissbiers — are light and refreshing. Sometimes they’re tart and slightly acidic, sometimes fruity and sweet. The best strains of German weizen yeast create esters reminiscent of banana, clove and bubblegum; American brewers have developed a milder, cleaner style.