Summary: **New segment on Craft Beer Storm** – Beer Styles<br><br>Wheat Beer<br><br>-Not for Gluten free people – Atkins diet can’t eat fruit, starch, beans<br><br>-ABV 3.0%- 4.0% <br><br>- Hop Bitterness (International Bitterness Unit) 10-35 – more malt<br><br>-Glass: Weizen Glass<br><br>-Light color but haze from wheat could be present<br><br>-Type of Wheat beer can be a Hefeweizen (but separate category for that) – Hefe the yeast stands out (Weihenstephan from Germany)<br><br>-No diacetyl. Commonly described as having an artificial butter flavor (think movie theatre popcorn) that leaves your mouth feeling like an oil slick, diacetyl is actually produced in varying amounts by all yeast strains in all kinds of fermentations. Bacteria can make diacetyl, too. <br>-<br><br>-Beara Brewing Co. Wheat Beer - Citra Wit – Maple Wheat (<a href="http://www.bearairishbrew.com" rel="noopener">www.bearairishbrew.com</a>)<br><br><br>-Beer Advocate definition <a href="https://www.beeradvocate.com/beer/styles/93/" rel="noopener">https://www.beeradvocate.com/beer/styles/93/</a><br><br>American Pale Wheat Ale<br>An Americanized version of a Hefeweizen, these beers typically fall between pale straw and deep gold in color. Pale Wheat Ales are reminiscent of a Hefeweizen in appearance, unless filtered. Higher carbonation is proper as is a long-lasting head and a light to medium body. German Weizen flavors and aromas of banana esters and clove-like phenols won't be found. Most use a substantial percentage of wheat malt. Hop character could be low or fairly high, but most examples are moderate in bitterness. There may be some fruitiness from ale fermentation though most examples use a fairly neutral ale yeast, resulting in a clean fermentation with little to no diacetyl. Often served with a lemon wedge to either cut the wheat or yeast edge, many people either find this to be a flavorful snap or an insult that damages the beer's taste and head retention.
