Many styles fall under this category of wheat beers. The Belgium witbier. The German hefeweizen, dunkelweizen, kristalweizen, berliner weisse, and weizenbock. The Americans make all styles of wheats, of course. I want focus more on the Bavarian/German side of things though.

Why do you call it weissbier? Is it smart? Ok, that was a terrible joke. I’m famous for those. And though you’re probably pronouncing it “why-ss-beer”, Germans pronounce their Ws like Vs. So, really it should be pronounced “vice-be-ear”. Say it with distinction and your nose in the air. It sounds a lot cooler.

Weissbier means “white beer”. Its just a term like white wine. Its relative. These beers aren’t really white though. Its due to the fact they are wheat beers. The wheat and protein give off a hazy essence and particular glow. Also, the huge white head that generally evolves when poured. This gives it the term of white beer. Also known as weizenbier, which means “wheat beer”. The German word “hefe” means yeast, and the word “weizen” means wheat. A common confusion is their all called hefeweizens. Not really. Are you keeping up?

Ok, enough with the lessons. Lets talk beer characteristics. Most are generally in the 5-6% abv range. Pretty much all weissbiers have a same flavor, but of different combinations, strengths, intensities, etc., depending on style. Ubiquitous are the banana, clove, and citrus aromas and tastes. Many also include unique citrus that stands out such as oranges or lemons. Tartness such as apples. Candy-like flavors such as cotton candy or bubble gum. These beers are special because of their low bitterness, fruit like qualities, and amazing, thirst-quenching abilities. Notably, their also full of vitamins, particularly Vitamin B. See, beer is healthy!! Like anything though, in moderation.

Pour these beers in a weizen glass. Generally a tall pint glass or even taller glass with a big flared rim to allow for the massive head. Since most are unfiltered, pour out the beer, minus the last couple of ounces. Swirl to break up the yeasts in the bottom of the can/bottle. Then pour the rest in the glass.

Weihenstephaner "Hefeweissbier Dark" is a dunkelweizen. Pours a dark amber color with a thick head. Aromas of peppery, bananas, little bit of cocoa, and other fruit. Taste has same attributes as the aroma, but also added are the cloves, hint of wheat, and a slight tartness as well. Prickly carbonation and a long lasting and dry finish. Absolutely outstanding.

• Hefeweizens…The classic standard. Low hop and moderate abv. Generally pours a hazy golden straw color. Fruity phenols of bananas and slight lemony citrus. Slight tart and cotton candy attributes as well. Generally producing long, dry finishes.
• Dunkelweizen…the hefeweizens darker brother. Dunkel generally meaning dark wheat. These pour hazy as well, but obviously darker, like darker amber with a copper hue. Same characteristics of the hefe. Sometimes with hints of toast or cocoa or bread.
• Kristalweizen…the filtered version. These are not hazy. They filter out the wheat and yeasts for a clean and clear look. They can be anywhere from the pale straw color to the amber color. Since this beer is filtered, the fruity, citrusy, tart, and candy like qualities are filtered as well, giving this beer a lighter taste on the palate.
• Berliner Weissbier…lower abv of 3-5% usually. Interesting in that this beer is brewed in traditional fashion, but also using a lactic culture. This lactic action creates a tart and almost sour like quality in the beer, and almost no hop whatsoever. Very refreshing.
• Weizenbock…the stronger and darker brother of the hefe. Dark like a dunkel. Same characteristics, but some are more pronounced. Higher abv, generally in the 7-9% range.

Here are some great breweries of weissbier’s that can pretty much be found on any liquor store shelf.

Hefeweizens are great spring and summer brews. Light and refreshing. Paulaner's Hefeweizen is one of the perfect examples of the style. Aroma's of cloves, pepper, banana , spicy yeasts and a hint of bubblegum. Tastes of bread, citrus, banana, cloves, and lemon peel. Crisp and dry finish. This beer will quench everyone's thirst.

• Bayerische Staatsbrauerei Weihenstephaner, aka Weihenstephaner….in my opinion, the best producers in the world of the classic hefeweizen, dunkelweizen, and kristalweizen. As they should be. They were established in 1014bc.
• Paulaner Brauerei GmbH & co. Simply known as Paulaner…a truly excellent producer of hefeweizens. Available in cans as well!
• Spaten-Franziskaner Brau…another excellent producer of the hefeweizen and dunkelweizen.
• Sierra Nevada Brewing Co…american brewer. A standard in many styles. They’re Kellerweiss is another good example of a great hefeweizen
• Privatbrauerei Franz Inselkammer KG/ Brauerei Aying. I hope you don’t have to ask for all that. Liquor stores will simple know them as Ayinger. This brewer is a great producer of the weizenbock
• Weisses Brauhaus G Schneider Sohn GmbH. These Germans are serious. Known also as just Schneider. Their Aventinus is a perfect example of what a weizenbock should be
  

  A pan-seared salmon salad paired with a hefeweizen.

  Notoriously great with food. But I think many don’t know just how far this beer goes. Extremely versatile like the Saison and Farmhouse Ale. Here’s another list of foods I think go hand in hand with the Bavarian weiss.

•  Indian food. Often is the sames spices used in the brewing as well as in the food. The citrus, banana, and cloves pair well with the smokey flavors. The carbonation of these beers are generally high, which work well with the heavy sauces and fatty dishes, scrubbing the palate clean.
• Sushi. Its a no-brainer here. Light fish, rice, veggies. Cream cheeses in rolls. Spicy sauces, wasabi, soy sauce, etc. Actually, the production of the weissbier is getting higher in Japan because they realize what a good combination this beer is as well. The beer adds in its own fruity components to mingle with the heat of the spicy sauces and wasabi. The spicy, light, and effervescent characteristics play well with the fish. Carbonation lifts the soft cheeses from sticking to the tongue. Skip the common lager that’s almost ubiquitous in all sushi joints. Go for the weissbier.
• Mediterranean. My favorite. Most Mediterranean foods are bright and refreshing. Many include fruits, fish, spices, and more. Salt. Oil. Olives. These beers pick apart the complexities of each dish and add in their own for a perfect mesh and mingle.
• Mexican. Yes, actually the common weissbier is great for mexican food. Since most of it is fatty with heavy sauces and cheeses, the scrubbing power of the carbonation does wonders here. Cilantro, chiles, limes, etc. The fruity assertiveness will match any strong heat and herbs. What about the beans, avocados, rice, etc. Another fat and starch the will lift off the tongue and the beer will leave behind its own malty and spicy goodness, while refreshing the palate, for a clean new bite every time.
• Chinese food. Fat, MSG, smoke, spicy, sweet, veggies, pork, chicken, rice, sauces, etc. The weissbier covers all the chinese has to offer.
• Breakfast and brunch. The perfect light beer for those big brunches and breakfasts. What to change it up a bit? Become a mixologist. Make a MANmosa. 50% hefeweizen and 50% orange juice. The perfect component to any food start of your day. Eggs, hollandaise sauce, fruity pancakes, belgian waffles, souffles, stratas, tarts, sauasges, bacon, and more.
• Fish. Oily fish such as salmon, mackerel, sardines, etc. Amazing pairing here. Fried fish and shellfish are wonders with this beer as well.
• German. Another no-brainer. Heavy meat and potato dishes deserve light beers. Pork is everywhere in Germany too…sausages, roasted legs, hams, etc. These beers were meant for German cuisine.
• For more powerful and spicy dishes such as in Indian food, mexican, etc., step up to the more powerful and spicy weizenbock to stand up to those components.
• Italian. Some italian pasta dishes with their heavy cream sauces would be a great match for a wessbier.
• Ham. An excellent pairing. You would think it would be too light, but its not. Good body, carbonation, fruity, and spice work excellent with this meat and the saltiness it commonly has.
• Aperitif. A beer excellent by itself before a meal. Its generally light body and  effervescence is a “kickstart” to the palate, the digestive system, and the appetite.