My latest monthly Beer 101 column was posted last week (I gotta check that site more often…). I continue the “Not Barley” series – a look at the other grains that can be used for beer. This month I look at wheat and its impact.
Wheat in beer intrigues me. It offers such a vastly different flavour and texture than barley that it opens up a whole new dimension of recipe formulation. Yet, for some reason, it always plays second fiddle. The Germans and Belgians give yeast the lead role in their wheat beer (and I ain’t complaining about that), while here in Canada brewers keep wheat beer unassuming so that it can accent fruit or be quaffed with little resistance from recalcitrant taste buds insisting on a chance to experience it. One of the few Canadian beer that really try to let the wheat do the talking is Wild Rose’s Velvet Fog.
I would like to see more creative uses of wheat in beer, as I think there is room for it. The sharp, refreshing character of wheat could enhance a number of lighter-bodied beers. We’ll see. For now, here is the link to the Beer 101 column.
July 22, 2010 at 6:44 PM
Hey Beer Guy!
Since my recent crossing-over into the world of beer fetish (unavoidable really, when one lives so close to Sherbrooke Liqour), I have realized a common theme in many of the beers I enjoy the most: Wheat! From Belgian Witbier to German Dunkelweizen to fruit beer, I love what wheat can do to enhance aspects of such disparate styles of beer. I second your proposal for more creativity with wheat. Canadian brewers should take up the challenge and carve out a niche of our own, a distinctly Canadian wheat beer like no other. Well, a man can dream anyway. Thanks for the many Beer 101 columns, they are great reading!
Cheers