The German term for "white" beer, implying a pale brew made from wheat. In the north, a special renown is enjoyed by Berliner Weisse, a style in its own right. A different style of Weissbier is made in the south, with a more conventional alcohol content (usually a little over 5 percent by volume), a higher proportion of wheat (at least 50 percent) and a yeast (again top-fermenting) that produces a tart, fruity, spicy palate, sometimes with notes of cooking apples and cloves. Often, instead of Weissbier, the southerners prefer the term Weizen (a similar-sounding word but it means, quite simply "wheat"). If the beer is sedimented with yeast, it may be prefixed Hefe-. Southern wheat beers are also produced in dark versions (these Dunkel Weizen brews have a delicious complex of fruitiness and maltiness), and in Export and Bock strengths. Weizenbock is sometimes served as a Christmas beer.
Articles Relating To: Weisse/Weissbier, Weizenbier.