Brewing with Wheat: The 'Wit' and 'Weizen' of World Wheat Beer Styles
The wit and weizen of wheat beers. Author Stan Hieronymus visits the ancestral homes of the world's most interesting styles-Hoegaarden, Kelheim, Leipzig, Berlin and even Portland, Oregon-to sort myth from fact and find out how the beers are made today. Complete with brewing details and recipes for even the most curious brewer, and answers to compelling questions such as Wh...more
Paperback, 216 pages
Published March 16th 2010 by Brewers Publications
(first published March 10th 2010)
To see what your friends thought of this book, please sign up.
(showing 1-30 of 76)
A little short on practical recipe formulation advice, and a more technical discussion of mashing wheat would have been useful. This book makes an intriguing case that German wheat beers have more in common with Belgian beers than typical German lagers, and that the wheat beers we think about today are remnants from a much more diverse selection of styles.