Beer Style: Wheat Beer Family
Brooklyn Brewery: Brooklyn Sorachi Ace
Brooklyn Sorachi Ace marries the overall structure of the modern saison style with the unique lemony/herbal qualities of the Sorachi Ace hop. Sorachi Ace is used throughout, and very complete attenuation gives refreshing, flinty dryness.
Brasserie Saint James: The Wit Album
This Reno, Nevada brewery’s witbier is a cloudy pale yellow and features spicy, fruity, citrus aromas.
Brewery Ommegang: Witte clone
This is a traditional, Belgian-style wheat ale. Soft, hazy, and offering the characteristic Belgian phenols from the yeast along with the gentle taste of coriander and orange.
New Belgium Saison Belgian-Style Farmhouse Ale clone
A retired beer from New Belgium Brewing’s portfolio. Brew one yourself to bring this one back to life.
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.”
Firestone Walker Brewery’s ‘Lil Opal clone
“Summer is all about outdoor activity and the beers of summer typically fit this theme and should provide refreshment. That doesn’t mean bland or without character. A refreshing beer can be full of character and still be a part of a sunny summer day.”
German Hefeweizen
by the numbers OG: 1.044–1.052 (11–12.9 °P) FG: 1.010–1.014 (2.6–3.6 °P) SRM: 2–8 IBU: 8–15 ABV: 4.3–5.6% Most people seem to either love or hate German wheat beers based on early taste
American Wheat Rye
by the numbers OG: 1.040–1.055 (10–13.6) FG: 1.008–1.013 (2.1–3.3 °P) SRM: 3–6 IBU: 15–30 ABV: 4–5.5% The other day, my neighbor stopped by and as usual, I offered him a beer. He
Blanche Oreiller
Jamil Zainasheff provides BYO his best rendition for a classic Belgian-styled witbier recipe to provide a subtly complex, yet easy drinking ale. The perfect beer for summer or anytime you need a refreshing beer on hand.
JC’s Roggenbier
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)
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.
Dunkelweizen
Jamil Zainasheff provides BYO readers with a recipe for a classic dunkelweizen.
