BJCP 10x Ur-Weisse.
Overall Impression
A pale amber, refreshing, lightly-hopped German wheat beer with high carbonation, dry finish, fluffy mouthfeel, and a distinctive banana-and-clove weizen yeast fermentation profile with subtle dark malt character.
Aroma
Moderate to moderately strong esters and phenols, typically banana and clove, often well balanced and typically slightly stronger than the malt. Light to moderate bready, doughy, or grainy wheat aroma, often accompanied by bread crust, toast, biscuit, very light caramel, toffee, and nutty notes. Light vanilla optional. Light floral, spicy, or herbal hops are optional. Bubblegum (strawberry with banana), sourness, or smoke are faults.
Appearance
Deep gold to dark amber in color. Very thick, moussy, long-lasting white to off white (ivory) head. Can be hazy and have a shine from wheat and yeast, although this can settle out in bottles.
Flavor
Low to moderately strong banana and clove flavor, often well balanced. Low to moderate soft, somewhat bready, doughy, or grainy wheat flavor supported by the subtle Pils malt grainy sweetness and bread crust, toast, biscuit, very light caramel, toffee and nutty notes flavors. Flavour should be also slightly tart. Very low to moderately low bitterness. Well-rounded, flavorful palate with a relatively dry finish. Light vanilla optional. Very low floral, spicy, or herbal hop flavor optional. Any impression of sweetness is due more to low bitterness than any residual sweetness; a sweet or heavy finish impairs drinkability. Bubblegum, sourness, or smoke are faults. While the banana-and-clove profile is important, it should not be so strong as to be extreme and unbalanced.
Mouthfeel
Medium-light to medium body; never heavy. Fluffy, creamy fullness progressing to a light, spritzy finish aided by medium high to very high carbonation. Effervescent.
Comments
Also known as bernsteinfarben. These beers are best enjoyed while young and fresh, as they often don’t age well.
History
While Bavaria has a wheat beer tradition dating back before the 1500s, brewing wheat beer used to be a monopoly reserved for Bavarian royalty. Modern Weissbier dates from 1872 when Schneider began production of its amber version. However, pale Weissbier only became popular since the 1960s (although the name historically could be used in Germany to describe beer made from air-dried malt, a different tradition). It is quite popular today, particularly in southern Germany.
Characteristic Ingredients
Dark wheat malt, at least half the grist, and pilsner malt. Or pale wheat malt and darker barley malts (Vienna and/or Munich). Decoction mash traditional or step infusion. Weizen yeast, cool fermentation temperatures.
Style Comparison
Combines the yeast and wheat character of Weissbier with the malty richness of a Märzen. The banana-and-clove character is often less apparent than in a Weissbier due to the increased maltiness. Compared to American Wheat, has a banana and clove yeast character and less bitterness. Compared to a Dunkles Weissbier, has a paler color and less malt richness and flavor. Compared to a Weissbier, has a darker color and more malt richness and flavor.
Entry Instructions
The entrant may specify whether the yeast should be roused before serving.
| Vital statistics: | Original gravity: 1.044 – 1.057 |
| Bitterness – IBU: 10 – 18 | Final gravity: 1.008 – 1.014 |
| Colour – SRM: 7 – 13 | Alcohol volume: 4,3 – 5,6 % |
Commercial Examples
Ayinger Urweisse, Schneider Weisse Original Weissbier, Erdinger Urweisse,