American Wheat

American Wheat is the American version of wheat beer. It emerged in the 1980s when craft beer pioneers in the U.S. wanted to pay tribute to German Weissbier and Belgian Witbier, but with their own twist: a more neutral yeast and, above all, citrusy American hops that completely change the aromatic profile.

In the glass, it appears straw-yellow or golden, usually hazy due to the presence of suspended wheat, with a white, fluffy, and persistent head. On the nose, notes of fresh bread, wheat dough, citrus (lemon, grapefruit), and slightly herbal nuances appear. The banana and clove notes typical of German Hefeweizen are very subdued here or disappear entirely. On the palate, it is light, refreshing, with a medium-low body, mild bitterness (15-30 IBU), and a dry, clean finish. It usually ranges between 4% and 5.5% alcohol.

It is brewed with a high percentage of wheat malt (between 30% and 50%) on a base of pale malt, neutral American ale yeasts, and hops such as Cascade, Citra, or Centennial, which provide citrus notes and freshness.

It is a perfect beer for warm climates, light meals, fish, seafood, salads, sushi, or fresh cheeses. It should be served very cold, between 4°C and 7°C, in a tall weizen glass or pint. An excellent option for those looking for an easy-drinking beer but with more character than a commercial lager.