If you don't know a bitter from a hop, use this glossary as a quick study guide. After you pass the test, treat yourself to an ale or a lager. Photo by Odelia | CSP.
February 2005 |
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Product Reviews / Main Nibbles / BeerBeer GlossaryPage 8: Beer Types ~ T To Z
This is Page 8 of an eight-page glossary of beer terms. Click on the black links below to visit other pages. Also see more than 50 other food glossaries, chock-full of information about your favorite foods. This glossary is protected by copyright and cannot be reproduced in whole or part.
TRAPPIST WEISSE or WEISSBIER or WEIZENBIER or WITBIER Weissbier is the German word for white beer, a pale brew made from wheat. Weizenbock, a bock beer made from wheat, is sometimes served as a Christmas beer. The Dutch/Flemish (Belgian) term for Weissbier is witbier. Belgian witbieren often are brewed with spices such as coriander, or fruits such as bitter orange peel, giving them slightly fruity nuances. In Germany, there are two styles: Weizen in the western and northern regions and Weissbier or Weisse in Bavaria. See also Berliner Weisse, Gruut, Hefeweizen, Lambic and Kristallweizen. WEIZENSTARKBIER A beer that is brewed with a significant proportion of wheat, which provides a distinctive pale color, creamy texture and a light, sweet flavor. Some have overtones of banana and clove. The best-known wheat beers are Belgian witbier and German Weissbier. See Weisse. The fermentable sugars made from the mash. See Beer-Making for the entire process of beer-making. Yeast cells love to eat sugar. In doing so, they cause the wort (the sweet liquid from the water and heated grains) to ferment, which produces alcohol and carbon dioxide. Yeast also imparts flavor and can be used to give a fruity taste to beer. ZYMURGY
Some terms in this glossary are © 2005 National Beer Wholesalers Association. All rights reserved. Other content is © Lifestyle Direct Inc. All rights reserved.
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