Hefeweizen
Hefeweizen is a hazy, golden wheat beer from Bavaria. The name means yeast wheat: it is left unfiltered, so the yeast stays in the glass, and at least half the grain is malted wheat. It is soft, highly carbonated and has almost no bitterness, which makes it one of the easiest styles for newcomers.
Food pairings
- White sausage with sweet mustard
- Seafood and salads
- Goat's cheese
Glassware and serving temperature
Tall curved weizen glass43 to 46°F (6–8°C)
What it tastes like
The yeast does most of the work here. It produces banana and clove aromas, sometimes with a hint of bubblegum or vanilla. The wheat gives a creamy, full texture and a thick white head. There is very little hop flavor.
Where it comes from
Wheat beer has been brewed in Bavaria for centuries, and for a long period the ruling Wittelsbach family held a monopoly on it. The style nearly died out in the nineteenth century as lager took over, then came back strongly in the second half of the twentieth. It is now one of the most popular beer styles in southern Germany.
How to serve it
Pour at 6–8°C into a tall weizen glass, slowly and at an angle, because it foams a lot. Swirl the last of the bottle to lift the yeast and pour it on top. A lemon slice is a matter of local habit, not a rule.
What to eat with it
Brunch dishes, eggs, white sausage with sweet mustard, seafood, goat's cheese and banana-based desserts.
