WEIßBIER / WEISSE / WEISSBIER / WEIZENBIER
In the past the blond or white beer had captured the imagination and taste-buds
of the nobility. Now, this lighter, fruitier flavor has captured the taste-buds
not only of the younger but also the older generation. Referred to a Weißbier,
Weisse, Weissbier, and Weizenbier, it is a beer brewed with at
least 60% wheat in the malt, rather than 100% barley for the mash.
Weizenbier is lightly hopped, thus presenting a sometimes slightly
tart flavor. It has been described as somewhat sweet and aromatic in flavor,
honey-gold to amber in color, with a clean, white foam, and a refreshing,
not too dry after-taste.
The use of wheat for the brewing of beer far pre-dates the Elector of Bavaria
when he issued his mandate of 1603 that wheat be used in the brewing of
beer. Both in Babylon and Egypt wheat was often the basis for beer, even
to the extent that at certain times it became so popular that it had to
be reduced or eliminated by law in order to leave enough wheat for bread.
In 1293, the beer brewed in Dortmund was a wheat beer.
In the Middle Ages and the Renaissance, Weizenbier was a privilege
of the nobility. The Reinheitsgebot of 1516 was not a control relating
to purity of beer for the masses, but rather a mandate to protect this "refined"
style of beer for the nobility in Bavaria. No private brewer was allowed
to brew beer with wheat, be it in the towns or in the country, even for
home consumption, - only the nobility .
At that time, beer was invariably dark in color, and hence this Weißbier
(white beer) was a luxury, - brown or white beer, the choice of amber or
blond beer.
The nobility and the cloisters had the exclusive right for the brewing of
Wheat beer, producing a clear monopoly, and by ca. 1600 all of the Weißbier
breweries were either under the control of the nobility or the monks.
In 1602, Weißbier in the Hofbräuhaus in Munich
was so successful that many other court breweries followed its pattern.
Later, in 1764, the abbot of Kloster Andechs (still one of the noteworthy
breweries, and tourist attractions in Bavaria), instituted Weißbier
in his cloister.
As economics, politics, and tastes changed, in 1806 most of the nobility
relinquished their right to the brewing of Weißbier, allowing
for the privatization of Weißbier breweries; anyone could now
brew "white" beer. Weißbier was clearly out-of-style,
with the old "brown" beer still fashionable as evidenced by the
fact that as late as 1856 even the famous Hofbräuhaus in Munich
was once again brewing primarily their brown beer, and gave up any right
to white beer.
Throughout this time-period, the beer was unfiltered, just as it is today
with beers such as Edelweiss Hefetrüb and Dunkel. However,
during the severe depression years in Germany, the 1920s and 30s, the upper-class
decided that they did not have to drink this trüb (cloudy) beer
, and all sprang to the modern, filtered version, with such inticing names
as "crystal clear," "champagne gold," etc. Some of the
filtered Weizenbiere still retain some of these terminologies to-day
as Edelweiss Kristallklar.
In the 1970s, the Germans began to realize that the filtration process removed
most of the essential flavors and healthy qualities which are present in
the yeast strains, and have now returned to the unfiltered versions. Always
inquisitive, and attempting to verify my opinion that a filtered Weizen
could not be found in Munich, I once asked for a "clear" Weizenbier
in Munich. I watched as the Fräulein slowly poured the beer
from the bottle without disturbing the yeast in the bottom. Well, I got
about 80% of my beer, clear and unfiltered, with the yeast remaining in
the bottle.
Now you know a little more about Weißbier , and as you contemplate
this information, don't forget Edelweiss. 70% of the Weißbier
consumed in Austria is Edelweiss, and
*This information is excerpted from the publication by Conrad Seidl: NOCH
EIN BIER: Reisen zu den Stätten Europäischer Braukunst.
Deutiche Verlag GmbH, Austria, 2nd ed. 1994.
See also "An age-old Tradition," and
"The Beers of Summer."
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