It was named after Cordt Breyhanen, a Hamburg brewer, who moved to Hannover and recreated his Hamburg beer there on. An entry from Zedler's lexikon in 1733 says that it was made from malted wheat and hops, and often used in soup(!). Gueuze is a Belgian lambic beer, which tastes 'sour' in a similar way to Gose and Berliner Weisse, but with the following differences:īlend of 1-year (fizz) and 2- or 3-year (taste) lambicsĪccording to the Cantillon brewery, wheat is generally used to add sour notes to a beer, but contains much less starch (=> sugar to be fermented) than barley, which makes it hard to create a 100% wheat beer.Īnother tradition does however appear to have been lost: the Breyhan or Broyhan beer from North Germany. The 1824 Döllnitzer Ritterguts Gose is available in the Gosenschenke "Ohne Bedenken" and now a second Gose pub has been created through the restoration of the Bayerischer Bahnhof station. Gose has a unique shape of long-necked bottle (originally uncapped: the thick froth was supposed to keep out any germs), and vase-like 0.8 litre glasses. The first post-war batch was in fact made in a Berliner Weisse factory. There are many similarities with Berliner Weisse, including the manufacturing process and the habit of adding syrups (raspberry or woodruff to make the "Sonnenschirm" = parasol, Curaçao to make the "Blaue Engel" = blue angel, cherry brandy to make a "Frauenfreundliche" = woman-friendly (!) version, and Allasch caraway liqueur to make the "Regenschirm" = umbrella). In Sachsen, particularly Leipzig, a nearly-lost traditional wheat beer called Gose has made a comeback (and is now found in many breweries outside Germany too).
Here's an article comparing Witbier with Weißbier. Other wheat beers include the 'sour' Berliner Weisse (33% wheat / 66% barley, often drunk in a semi-spherical glass mixed with brightly coloured syrups such as raspberry or woodruff) and the Belgian Witbier ("white beer" the Flemish for "wheat beer" is Tarwebier the French term "Bière Blanche" is also used), while many of the Belgian Lambic beers contain fruit in addition to wheat. Having said this, it is generally not 100% wheat, but (in Bavaria) generally somewhere around 66% wheat and 33% barley (sometimes 50/50). This gives it a much stronger flavour - those into such things often refer to it as 'cloves, banana and bubble-gum'(!) - as well as more fizz (although I'm not really sure of the reason for the latter). Whereas most beer is made out of barley, Weizenbier is made out of wheat. Is it coincidence that over the last few years a veritable "wheat beer boom" has arisen, and even British supermarkets have started to stock "own brand" versions? I wonder! Anyway, here is a brief description. Weissbier) when I was working at Schloß Elmau in 1984, and as I found it difficult to obtain any outside Bavaria I became quite obsessive ever since about promoting its virtues to anyone I encountered. I was introduced to the delights of Weizenbier (a.k.a.
WeizenWeb: Witbier, Wheat ale, Wheat beer, Weizenbier and Weissbier!
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