Wheat and white

The Wheat and Wit collection brings together beers brewed with a significant proportion of malted or raw wheat, a highly diverse family that crosses borders and traditions. Under this umbrella, very different schools coexist: Belgian Witbiers from Hoegaarden with coriander and orange peel, Bavarian Weissbiers with their characteristic aromatic yeast, more neutral and hop-forward American Wheats, and acidic Berliner Weisses. What unites them is the silky, light, and refreshing character provided by the wheat, along with the abundant and persistent foam that is a hallmark of the style.

It includes Witbier (the classic Belgian white), Hefeweizen (the Bavarian weissbier with notes of banana and clove), Dunkelweizen (its dark sister), Weizenbock (the powerful, malty version), American Wheat (more neutral, with citrusy hops), and Berliner Weisse (acidic and very refreshing). Almost all are cloudy due to the presence of wheat and suspended yeast, which distinguishes them visually from the first pour.

In the glass, they show colors ranging from straw yellow to light copper brown in the Dunkelweizen, with spectacularly abundant and persistent white or cream-colored foam thanks to the wheat proteins. On the nose, depending on the style, there are hints of banana, clove, vanilla, citrus, coriander, apple, fresh bread, wheat dough, or an acidic lactic touch. On the palate, they are velvety and very refreshing, with medium body, mild sweetness, lively carbonation, and almost nonexistent bitterness.

They are ideal beers for warm climates, appetizers, brunch, seafood, sushi, salads, Thai food, fish, ceviche, or fresh cheeses. Weizenbocks also work well with richer cuisine or desserts. They should be served very cold, between 4 °C and 8 °C, in a tall weizen glass or a specific witbier glass. An extraordinarily versatile collection and one of the favorite gateways to the world of craft beer.