Stilarter · Hvede- og rugøl · Hybrid
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This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat. Fruit or fruit extracts contribute flavor and/or aroma. Perceived fruit qualities should be authentic and replicate true fruit complexity as much as possible. Color should reflect a degree of fruit's color. Hop rates may be low to medium. Hop characters may be light to moderate in bitterness, flavor and aroma. Fruity-estery aroma and flavor from yeast can be typical but at low levels; however, phenolic, clovelike characteristics should not be perceived. Body should be light to medium in character. Diacetyl should not be perceived. When this style is served with yeast the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill haze is also acceptable. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
Based on Brewers Association 2015 and 2021 Beer Style Guidelines with changes. Used with permission of Brewers Association.
Smagsprofil Brewers Association
- Farve
- Generally straw to light amber, and often influenced by the color of added fruit.
- Klarhed
- Chill haze is acceptable. These beers may be served with or without yeast. When served with yeast, appearance is hazy to very cloudy.
- Malt
- Low to medium-low
- Humle
- Low to medium
- Bitterhed
- Low to medium
- Gæring
- These beers can be fermented with either ale or lager yeast depending on the underlying wheat beer style. Low fruity esters are typical. Diacetyl should not be present. In versions served with yeast, yeasty aroma and flavor should be low to medium.
- Fylde
- Low to medium
- Noter
- The grist should include at least 30 percent malted wheat. Fruit or fruit extracts contribute aroma and flavor expressing true fruit complexity. Versions served with yeast should demonstrate a full yeasty mouthfeel. Fruited examples of wheat beer styles that are not commonly brewed with fruit and do not exhibit attributes of wood aging should be categorized as Fruit Wheat Beers. These could include fruited versions of various wheat beer styles of European origin such as Weizens, Adambier or Grodziskie. Fruited wheat beers that exhibit sourness fall within various fruited sour beer categories. Such beers could deviate from parameters shown for those styles but should be suggestive of the underlying classic beer style with fruit added. Fruited versions of Berliner Weisse or Contemporary Gose fall within those categories as they are commonly brewed with fruit. Within the framework of these guidelines, coconut is defined as a vegetable, and beers containing coconut should be entered as Field Beers.
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