Weissbier (white beer), also called Weizenbier (wheat beer) or even Hefeweizen, is a top fermented, unfiltered, bottle conditioned wheat beer with yeast sediment and a cloudy appearance.

Weissbier © Moe_/flickr.com

The typical Weissbier or Weizenbeer is a Bavarian specialty beer with a significant amount of malted barley being replaced with malted wheat. According to German law it must be made with at least 50% malted wheat, but most Bavarian Weissbiers contain 60 to 70% of it.

It is not quite clear whether it is called Weissbeer due to its paler colour or due to its content of wheat as both words are of the same origin. It is quite sweet and fruity with a full body.

You get special glasses for Weissbier and it should be poured smoothly not to produce too much head. When there is about a quarter of it left in the bottle, swirl it to lift the sediment and pour it into the glass. This will give the beer its cloudy appearance. Serve it chilled at about 6-8 °C.

Some people add a slice of lemon to a Weissbier but you will hardly see any Bavarians do this, as it ruins the taste of the beer and kills the head. It is more common to add lemon slices to Kristallweizen, the filtered version of Weissbier.