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ontapmag.co.za | Autumn 2025 | 49 Weiss’ origins can be traced to Bohemia, now Czech Republic. However, it is now synonymous with Bavaria in southern Germany, having been brewed there for well over 500 years. Way back in 1516 the Duke of Bavaria introduced the world’s first Purity Law, or Reinheitsgebot, it stated that beer was only permitted to be made of barley, water and hops, thus preserving the use of wheat for bakers. Of course there is an exception to every rule, and 30 years later his son the Duke of Wittelsbach got dispensation for his brewers to carry on using wheat, thereby creating one of the first beer monopolies. Weiss’ popularity waned in the 18th century, resulting in the royal family relinquishing their monopoly, as dark and later pale lager beer became popular. The 1960’s and beyond saw a renaissance of the style, with a move to the more natural unfiltered product and the marketing efforts of Erdinger Weißbräu. What exactly can we expect from a modern day Weissbier? Well, the common attributes are a high level of carbonation, light mouthfeel from a well attenuated fermentation by a top warm fermenting ale yeast, perhaps utilising secondary fermentation, or conditioning in the bottle – the so called Hefeweizen or ‘yeast wheat’. Fermentation products produce a moderate to strong aroma and flavour of banana and clove. (For the beer nerds, this is the yeast-derived ester isoamyl acetate and 4-vinyl guaiacol (its relative guaiacol is what gives smoked products their smokiness, and something peated malt whisky makers desire). To allow these flavours to express, the beer is usually lightly hopped. The wheat content can produce a doughy, bready flavour, but it’s the yeast that is phenolic positive, that creates the clove flavours. Like all styles, there are many variants. The unfiltered Hefeweizen can exhibit stronger fermentation flavours compared to the Kristal filtered versions. A darker Weiss is termed a Dunkelweiss and takes on more of the darker malt flavour used in the famous Munich lagers. Amber or Bernsteinfarben Weiss derives a sweeter maltiness from themedium colouredmalts used. While Weissbiers are usually in the range of 4.5-5.6% ABV, stronger versions (16 Plato), are referred to as Weizenbock, often containing darker malts. These are often offered as a winter wheat beer. Of course, there are some brewers that like to go even higher in alcohol, to doppelbock levels. These bottled beers, if you can get them, can give bespoke richmalt and even oxidised sherry flavours. Be aware that Berliner Weiss is not the same thing as Weissbier. In fact, it is very different, this difference being due to the use of lactic acid cultures. These are acidic and tart beers, often served with a dash of fruit or herbal syrup to counteract the tartness. A BRIEF HISTORY LESSON STYLE GUIDE HOLD ON: WHAT IS A WEISSBIER? ISN’T IT A WEISS, WEIZENBIER ,WITBIER, HEFEWEISS, DUNKEL WEISS? To keep things simple, in German, Weiss means White, and Weizen means wheat, and in beer Weiss and Weizen can be alternated. All the abovementioned beers contain wheat, although Witbier is a Belgian style, and typically uses 30-60% unmalted wheat in the grist (the crushed cereal grains), while the others are German in provenance and use at least 50% malted wheat, and sometimes up to 70%. For the brewers out there, anything higher than 70% wheat presents a challenge for wort separation (the practice of separating the liquid extract from the malted barley husks), as wheat is a naked grain containing no husk, and cannot contribute to forming the necessary filter bed. Ok so far? Let’s keep it simple and say that Weizen and Weiss both describe the summery wheat beers from Bavaria, in the South of Germany. Are you familiar with the Bavarian tradition of white veal Weisswürst and Weissbier? Typically, these are consumed as a breakfast combination. Served with a pretzel and sweet mustard, these are normally consumed around 10am and never after noon – ‘No Weisswurst should ever hear the afternoon church bells’, the saying goes. This harks back to the days when food preservation techniques were dodgy (to be kind). As for the Weissbier, no excuse is necessary. WEISSWÜRST AND WEISSBIER 1. Weisswürste are cooked in hot, but not boiling water, for 15 to 20 minutes. You should never boil the sausages, as they tend to burst open. Additionally, do not leave remaining wurst submerged too long, they will lose flavour and become watery. 2. There are many ways to eat a Weisswurst. The real connoisseur would never strip the sausage naked all at once, but would instead skin and cut it part by part — only revealing the piece of the sausage about to be eaten. However, in Munich you do not use a knife at all. Instead, you “zuzeln” the sausage out of the skin by eating it with your hand and sucking the meat out of the sausage casing. Contrary to other sausages, such as Bratwurst, the skin should not be eaten because it is chewy and ruins the taste. 3. Never eat an even number of white sausages. While some say it brings bad luck, the real origin of this rule is unknown. Best to play it safe, and never leave a half-eaten wurst! WEISSPRODUCERS TOVISITINBAVARIA Erdinger, Erding – the biggest global producer offering 10 variations including Pikantus, a dark Weizenbock 7.3% ABV and Alkoholfrei 0.4% ABV, curiously marketed as a post activity hydrating sports drink. Schneider, Kelheim – The oldest brewery to have produced wheat beer, since 1607. Hefeweizen 5.4% ABV, Hopfenweisse 8.2% ABV, higher hopping and dry hopped. THE RULES OFWEISSWÜRSTE 2 3