On food and cooking the science and lore of the kitchen ( PDFDrive ) 1417
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Qualities Spicy,sweet
BeerStyle Gueuze
AlcoholContent,Percentby
4.7–
Volume
5.8
UnusualIngredients Blendsofseveralages
Qualities Tart,fruity,complex
BeerStyle Fruit
AlcoholContent,Percentby
4.7–
Volume
5.8
Unusual
Cherry,raspberry,other
Ingredients
fruits
Qualities Tart,fruity,complex
BeerStyle Barleywine
AlcoholContent,PercentbyVolume 8–12+
UnusualIngredients
Qualities Malty,fruity,full-bodied
Adaptedfrom“GuidetoBeerStyles,”Beer
Judge Certification Program 2001, and
othersources.
WheatBeersGermanwheatbeersdifferfrom
theusualBavarianbrewinfourways.First,a
largefractionofthebarleymaltisreplacedby
wheatmalt,whichcarriesmoreprotein,
producesamorefoamyandhazybrew,and
lightensthetypicalmaltflavor.Second,wheat
beersaretop-fermentedlikeales,andso
developmoretartnessandfruitiness.Third,
thecultureoftenincludesanunusualyeast
(Torulaspora)thatproducesaroma
compoundsnotusuallyfoundinbeer.These
volatilephenols(vinylguaiacol,p.738)may
suggestclovesandsimilarspices,butalsoa
medicinalqualitylikethatofplastic
bandages,orananimalqualityreminiscentof
thebarnyardorstable.Finally,somewheat
beersarenotfullyclarified,andretainsome
oftheiryeast,whichgivesthemacloudy
appearanceandyeastyflavor.Germanwheat
beersmaybecalledWeizenfor“wheat,”
Hefe-weizenfor“yeast-wheat,”orWeissenfor
