6D. American Wheat or Rye Beer
Aroma:
Low to moderate grainy wheat or rye character. Some malty sweetness is
acceptable. Esters can be moderate to none, although should reflect
American yeast strains. The clove and banana aromas common to German
hefeweizens are inappropriate. Hop aroma may be low to moderate, and
can have either a citrusy American or a spicy or floral noble hop
character. Slight crisp sharpness is optional. No diacetyl.
Appearance:
Usually pale yellow to gold. Clarity may range from brilliant to hazy
with yeast approximating the German hefeweizen style of beer. Big,
long-lasting white head.
Flavor:
Light to moderately strong grainy wheat or rye flavor, which can linger
into the finish. Rye versions are richer and spicier than wheat. May
have a moderate malty sweetness or finish quite dry. Low to moderate
hop bitterness, which sometimes lasts into the finish. Low to moderate
hop flavor (citrusy American or spicy/floral noble). Esters can be
moderate to none, but should not take on a German Weizen character
(banana). No clove phenols, although a light spiciness from wheat or
rye is acceptable. May have a slightly crisp or sharp finish. No
diacetyl.
Mouthfeel:
Medium-light to medium body. Medium-high to high carbonation. May have a light alcohol warmth in stronger examples.
Overall Impression:
Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins.
Comments:
Different variations exist, from an easy-drinking fairly sweet beer to a
dry, aggressively hopped beer with a strong wheat or rye flavor. Dark
versions approximating dunkelweizens (with darker, richer malt flavors
in addition to the color) should be entered in the Specialty Beer
category. THE BREWER SHOULD SPECIFY IF RYE IS USED; IF NO DOMINANT GRAIN IS SPECIFIED, WHEAT WILL BE ASSUMED.
Ingredients:
Clean American ale yeast, but also can be made as a lager. Large
proportion of wheat malt (often 50% or more, but this isn’t a legal
requirement as in Germany). American or noble hops. American Rye Beers
can follow the same general guidelines, substituting rye for some or
all of the wheat. Other base styles (e.g., IPA, stout) with a
noticeable rye character should be entered in the Specialty Beer
category (23).