The Weizenbier is a white Bière of high fermentation, brewed primarily in Bavaria in the Southern of the Germany. Titrating between 5 and 6 % of alcohol, the Weizenbier is characterized by a not very bitter Goût and a strong content of gas.
It is also called Weißbier (white beer), in particular in Bavaria, because of the color on the surface after fermentation. The term is maintained by the phonetic proximity weiß (white) and Weizen (wheat).
It exists in three varieties: Kristallweizenbier , limpid blonde; Hefeweizenbier , of clear color but disorder; Dunkelweizenbier , of brown color.
Daily is brewed two million liters of Weizenbier .
History
Coming from Bohemia (Czech Republic), the white beer settled in Bavaria at the 16th century. In 1520, a brewer obtained the privilege to produce Weizenbier although the addition of Levure enfreignît the Reinheitsgebot of 1516. Mixing was interdict in 1567, partly because the drink was easily perishable but also because the wheat was to be held with the manufacture of the Pain. Prohibition was raised in 1602, because the sale brought back many taxes, but it is only in 1798 that the prince Charles Theodore of Bavaria allowed the opening of the market competition.
With the invention of the refregirator at the 19th century, high fermentation (between 15 and 20 degrees) lost of its interest, since low fermentation became possible throughout the year. The decline of the Weizenbier was sealed; at the evening of the Second world war it represented nothing any more but 3 % of the Bavarian production.
It was necessary to await the Années 1960 so that the white Bavarian one ressuscitât. Today, the consumption of Weizenbier in Bavaria was stabilized with approximately a third of the total intake; it is now in the others Länder and abroad that the Bière gains market shares.
Mixing
The beer, brewed in accordance with the Reinheitsgebot of 1906 starting from a primitive Density of must of 11 with 13 %, contains typically The yeast used is Torulaspora delbrueckii which confers on beer light a Goût of phenol.The name of Weizenbier is reserved for the beers whose Malt contains at least 50 % of wheat.
The Weizenbier is declined in three varieties:
- the Kristallweizenbier fair, and limpid because is filtered (photo of left).
- the Hefeweizenbier , not thus filtered disturbs, is of clear color. Fermentation is completed out of bottle (photo at the head of article).
- the Dunkelweizenbier , brown because of use of more kilned malts. It is also not filtered (photo of right-hand side).
Actually, there exists a continuity between clear the Hefeweizenbier and the brown Dunkelweizenbier .
Examples of Weizenbier
- Erdinger Weißbier put feiner Hefe
- Paulaner Hefe-Weißbier
- Franziskaner Hefe-Weißbier
- …
See also
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