Brewing with Wheat: The 'Wit' & 'Weizen' of World Wheat Beer Styles (Brewing Technology) by Stan Hieronymus (16-Mar-2010) Paperback

by Stan Hieronymus

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?

Genres: Brewing, Beer, Nonfiction

Unknown Binding

First published March 10, 2010

Reviews

[Ramon van Dam · Rating 4 out of 5]

Despite its title, this isn't really a book that will tell you how to use wheat in your brewing process. It's much more about the history of its usage and an overview of the many styles, including interviews with many brew masters that have been pivotal in their areas.

It contains quite some statistics about various commercial beers, but those won't help you to brew them yourself. Hieronymus is more about giving you tools to create your own recipes, instead of fully writing them down.

Quite interesting, but you should know what to expect. The description is a bit misleading.

[Hershel Shipman · Rating 5 out of 5]

This is a short read. The author makes it clear early on that this book is not there to supplant the book German Wheat Beers. It covers some history and how the modern styles of wheat beer developed. There are a few recipes though the author feels that the brewer should be able to figure out the style without them. Covers traditional German Weiss beers, Belgian wits, American wheat, and revival beers such as gose, berlinerweiss, and Gratzer.

[Josh Skogman · Rating 2 out of 5]

A little bit of a rollercoaster reading this book. Sections were very interesting but others seemed to drag on. It was very informational but sometimes way to technical (at least for this homebrewer). It’s a relatively quick read, so it wasn’t hard to power thru the slow parts. This would be a really good book to read if you’re planning a brewery tour thru Germany and Belgium.

[Scott · Rating 4 out of 5]

A refreshing read focused more on the biographical story of wheat brewing than the "how to" - I would love to read a 2nd edition eventually to see the development of wheat in beers in the past decade.

[Nurtan Meral · Rating 4 out of 5]

Çok bilgi var ama dağınık.

[Andreas · Rating 3 out of 5]

In my opinion lacks history and focus too much on homebrew receipts.

[Colin · Rating 4 out of 5]

Not just for brewers interested in German and Belgian beers. Plenty of information for American ale brewers.

[Lucas Mol · Rating 4 out of 5]

This book is an analysis of several styles of wheat beer, which makes the title slightly misleading. There is not much information on brewing with wheat in general. However, there is a lot of good information about brewing particular wheat styles.

Although I am not crazy about wheat beers the book made me want to brew a couple of things, which tells me that overall it is a good book! Brew Like a Monk (also by Hieronymus) is one of my favourite brewing books. I like the author's narrative style a lot. His books tend to be more engaging than other brewing books.

[Jesse · Rating 4 out of 5]

A little short on practical recipe formulation advice, and a more technical discussion of mashing wheat would have been useful. This book makes an intriguing case that German wheat beers have more in common with Belgian beers than typical German lagers, and that the wheat beers we think about today are remnants from a much more diverse selection of styles.

[Joel · Rating 4 out of 5]

A good, albeit fairly entry-level look at brewing wheat beers. The recipes are quite simple and basic, but it's a reference book, not a recipe book. The technical aspects are good and helped me out with my wheat brewing.

[Chris · Rating 3 out of 5]

Book is alright as a point of reference but be skeptical of some of the recipes. The salt and coriander addition values for a Gose are a bit off, with the salt being fairly over the top. I used 2.0g/L and still feel that it was too much.

[Frode · Rating 4 out of 5]

Good book. Use as a reference when making recipes with wheat.

[Al · Rating 5 out of 5]

Wheat beer reference book. Great way to explore light summertime ways to brew.