Beer Style: Wheat Beer Family

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.”

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Trigo Oscuro (Dunkelweizen)

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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.

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Dunkelweizen

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

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Harold-is-Weizen (German Hefeweizen)

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

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3 Ways to Wheat

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  It’s easy to spot the wheat beer among the ambers and stouts on any taproom table: just look for the one with the soft, hazy glow in the palest shade of gold topped by a tumble of foam so thick and lush, you just want to lay your head down and take a nap.

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Rockford Brewing Co.’s Rockford Country Ale: Replicator

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Dear Replicator, I have to say that my experience with farmhouse style beers had not been good. I’m more of a pale ale, IPA guy. That all changed when my brewing buddy brought back a growler of Rockford Country Ale from Rockford Brewing Company in Rockford, Michigan. He raved about it and I found out

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Bière de Garde

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by the numbers OG:1.060–1.080 (14.7–19.3 °P) FG:1.008–1.016 (2–4.1 °P) SRM:6–19 IBU:18–28 ABV:6–8.5% It was well over a decade ago and I was still perfecting my brewing of the entire Beer Judge Certification Program (BJCP) style guide. My process was to read everything about a style, drink as many commercial and homebrew samples as I could

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Saison

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by the numbers OG: 1.048–1.065 (11.9–15.8 °P) FG: 1.002–1.012 (0.5–3.1 °P) SRM: 5–14 IBU: 20–35 ABV: 5–7% Sometimes I think defining saison is a lot like defining pornography: I know it when I see it (or rather, taste it). There is such a wide variation in the farmhouse ales of Wallonia (the French-speaking part of

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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.

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Unibroue’s Blanche De Chambly clone

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There are many Belgian witbiers. Most are shimmery and pale with a sprightly, refreshing orangey-spicy aroma. One of the best that I have ever tried comes from a medium-size brewery near Montreal, Unibroue, makers of La Fin du Monde (The End of the World) and Maudite (Damned), Belgian-style strong ales that have earned numerous international gold and platinum medals. I don’t know if the brewers use the same yeast in all their brews, but I have had great luck reculturing their yeast and brewing with it. They don’t reveal what particular combination of spices they use, beyond the traditional coriander and orange peel, but I like to add ginger.

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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.

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German Gose: Popular but misunderstood

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While the style was once nearly extinct, Gose has been revitalized among craft and homebrewers in recent years. 

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