Beer Style: German Weiss and Weizen

Includes German wheat ales such as hefe weissbier, krystal weizen, dunkelweizen, Berliner weisse and weizenbock style recipes.

32 result(s).

G. Schneider & Sohn: Schneider Weisse Original clone


According to the website for G. Schneider & Sohn, “For centuries, wheat beer in Bavaria could only be brewed in royal breweries. By 1872, wheat beer had declined in popularity and, seeing an opportunity, royal brewer Georg Schneider purchased the brewing rights from the Bavarian King Ludwig II, rescuing the style from near extinction. Over 140 years later, the brewery still uses his same recipe and open fermentation process.”

JC’s Roggenbier

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Jamil Zainasheff states, “After tasting JC’s roggenbier, I asked him for some tips and he generously shared his recipe, as all great brewers are willing to do. This recipe is a slightly simplified version of his and makes an excellent roggenbier.”

Trigo Oscuro (Dunkelweizen)

Digital and Plus Members Only

Many people expect a darker beer to be bigger and richer, even though that is not always the case. This recipe is on the bigger end of the style, with a rich caramel note.


Digital and Plus Members Only

Jamil Zainasheff provides BYO readers with a recipe for a classic dunkelweizen.

Harold-is-Weizen (German Hefeweizen)

Digital and Plus Members Only

Jamil Zainasheff provides BYO readers with a recipe for a classic German-style hefeweizen.

Hacker-Pschorr Weisse Clone

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Hacker-Pschorr brewery was established in 1417 in Munich and is now owned by Paulaner. The brewery uses only the finest Bavarian barley and wheat malts, noble hops from Germany and Bohemia, and spring water from the Alps to brew its beers.

Hacker-Pschorr Weisse is brewed with 60 percent wheat and 40 percent barley malt. After it’s finished fermenting at warm temperatures, it is aged for a short time at cold temperatures. It is unfiltered, which provides a hazy yellow color with an off-white, feathery head. This is a classic example of a wheat beer with a wheat and estery aroma. The flavor is crisp, clean and well-balanced.

Gordon Strong’s German Gose

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Gose (pronounced GOH-zeh, not GOES) is a historical beer style that is typically associated with the city of Leipzig in the mid-east part of Germany.

Dunkelweizen Symphony

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Horst Dornbusch provides readers with a classic recipe for those looking to brew up a traditionally-styled dunkelweizen

Kennywood Bavarian Wheat

Digital and Plus Members Only

Kennywood Brewing Supplies out of Crowne Point, Indiana provided BYO with a quick and easy Bavarian-style hefeweizen.

Paulaner Hefe-Weizen clone

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Paulaner Hefe-Weizen is a well-balanced example of a hefe-weizen. Follow the mash details and watch your fermentation temperatures to get the much sought after “breadiness” and banana/clove aroma of a German hefe-weizen. Prost!

Michael Meissner’s Bavarian Weizen

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“My philosophy on brewing these days is to keep it simple and allow the ingredients to shine through.” – Michael Meissner (New South Wales)

Nicht-boil Berliner

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A mash hop recipe. This recipe is inspired by Michael Tonsmeire’s modern take on the no-boil method. Make sure to keep your IBUs extremely low (<5 IBUs) to insure that the Lactobacillus will not be inhibited.

32 result(s) found.