Brewing with Wheat: The 'Wit' & 'Weizen' of World Wheat Beer Styles

Hieronymus, a journalist, explains how breweries make wheat beers. He discusses the science behind the beer, and styles of wheat beer in Belgium, Southern Germany, and America, with recipes and information on specific beers and breweries. Sierra Nevada Brewing, Widmer Hefeweizen, Crack'd Wheat from New Glarus Brewing, Gumballhead from Three Floyds Brewing, Weizen Bam from Jolly Pumpkin, Boulevard Brewing, and FiftyFifty Brewing are mentioned. He ends with discussion of Berliner weisse and Leipzig Gose. Clone recipes and fruit beers, rye beers, or lambics are excluded. Annotation ©2010 Book News, Inc., Portland, OR (booknews.com)
The wit and weizen of wheat beers. Author Stan Hieronymus visits the ancestral homes of the world's most interesting styles-Hoegaarden, Kelheim, Leipzig, Berlin and even Portland, Oregon-to sort myth from fact and find out how the beers are made today. Complete with brewing details and recipes for even the most curious brewer, and answers to compelling questions such as Why is my beer cloudy? and With or without lemon?