German Wheat Beer

This book was published in 1992, you can get just about anything these days as far as ingredients, and equipment is so much better. With that said, the history and text on Weizen bier is excellent. Take note the line about "never" put a lemon slice or any other fruit in your weiss bier, it would be an insult to the Bavarian brewer, prost to that one Eric ! Of the many times I've been to Germany only in the recent past have the bar tenders been offering a lemon slice due to the demand of tourists. Read this book and learn about a great bier.

German Wheat Beer covers many aspects of the important styles: Weizen, its most popular variations (Dunkles, Krystal, Weizenbock, etc.), Berliner Weisse, and its cousin from Bremen. Starting with his personal discovery of Hefeweizen, Warner takes us through the history, discusses brewing techniques, and describes the many sensory features which make these styles unique. It is a fascinating story for the person who enjoys wheat beers, as well as a resource for the craft brewer. Reading this book has heightened my appreciation of wheat beers. I learned that it is not just the amount of phenolics a beer contains, but the type, as well. I had previously associated "phenolic" with a medicine-like taste; Warner showed the way to another type of phenolic, which gives a pleasant clove taste and aroma. Knowing not only what I enjoy about a particular beer, but why, as well, has been a pleasant experience. Warner starts the book with mention of his apprenticeship at a Weissbier brewery and study at Weihenstephan, and ends with small-batch recipes and a discription of several different brands. The latter tells you where in Germany these brands are brewed, and he encourages you to visit and taste in person. I would like to arrange a side trip to Freising and other Weissbier towns during my next trip to Germany! My sole (and relatively minor) criticism is directed not so much at this particular book, as it is at the entire series. The non-brewing reader may find some of the information uninteresting, while the brewer is hungry (thirsty?) for more detail. Is the Classic Beer Styles series for homebrewers? Or is it for people who happen to enjoy good beer? I don't think it is a bad idea to try to serve both (albeitoverlapping) markets, but there are some areas that definately are of more interest to one than the other. The glossary at the end, however, will be of interest to both types of reader; several German technical terms used in the text are defined. Nevertheless, I found German Wheat Beer to be a fascinating book about some unique beer styles. I recommend it for both beer afficionados and craft brewers alike.

As with all the books I have read in the Classic Beer Styles series, Warner's book on German Wheat Beer is excellent. Warner interestingly details the characteristics and classic processes used in brewing German Wheat Beer, and includes recipes for the various styles of Wheat Beer. A must read for anyone serious about brewing this style.