Hefenweizen: A summary
It is regarded as the original variant of wheat beer. Hefeweizen is one of the most popular beer styles, among all the others available currently in the market. This variant of the popular wheat beer has its origins in Germany. The type of yeast used in this wheat beer is fermented at the top. The ingredients used to brew this type of wheat beer are wheat as well as malted barley. The wheat content in this beer is equal to or more than 50%.
The recognizing factor of Hefeweizen beer is its cloudy appearance and a big white head. The cloudiness is visible when the drink is left unfiltered. After drinking the entire drink, the empty glass contains yeast remains, which also account as a recognizing factor for this wheat beer. Hefeweizen is a kind of ale, which is most popular among drinkers during the summer season. It is due to its refreshing and crisp factors.
Various types:
The types of these drink vary according to the region where it is produced. This beer has several different names, based on the region of its production. Initially, this beer belongs to the German regions, altering its label during selling in America and other countries.
● Hefeweizen- American term
● Hefe-weizen- German term
● Weissbier, Weisse- German term
Different methods of serving Hefeweizen:
A particular type of glass is used to serve wheat beers, especially the Hefeweizen. This glass goes by several names, two of which are Weizenbier glass and Weizen vase. This glass gives an appearance of a modified form of a tulip flower, and the glass is almost as tall as the glass used for serving pilsner. The glass starts with a relatively narrow bottom, opening up to a broad middle part and then attenuating at the top.
This shape helps structure the white head in this beverage when it is being filled the glass. The thickness of the foundation of the glass is kept more to withstand table hits without any problem.
The pouring of Hefeweizen inside the glass should be done absolutely. It draws in acclaims from the crowd and assists the consumers with getting a charge out of the whole kind of their lager. As a matter of first importance, the glass should be held at a specific point while you empty the brew into it rather gradually. After this, hang tight briefly as the beverage's head arrives at the edge of the glass. Presently once more, stand by so the froth settles, or, more than likely your beverage may pour out of the glass. Presently, twirl the excess lager in the container to mix the yeast, and keep on pouring.
It would be best to serve Hefeweizen cold, and you should also rinse the glass with cold water.