We have thousands of beers of different styles, to which more interesting, with its own personality. For this occasion, we selected two beers made with wheat. One of them more complex than the other. And also two others that will not leave you indifferent.
St. Bernardus Witbier. Brouwerij Sint-Bernardus (Belgium)
High Fermentation Beer, with a second fermentation in the bottle.
De Witbier style (Belgian white beer - unmalted wheat -).
Malt –barley-, wheat (raw, unmalted), hops, yeast, water.
Light yellow in color and slightly cloudy - produced by wheat. Dense white head.
Light and very refreshing. In the aroma, coriander and orange stand out, which balance that provided by cereals, giving rise to tropical aromas. A rich mix of sweet and sour with a mild spicy touch.
As for the flavor, notes of sweet orange and malted cereal. Intense notes of lemon, tropical fruits, grapefruit and grass. It is not bitter.
Preparation for drinking
Pour into a "balloon" glass, rinsed with cold water. Leave the glass in an upright position and pour the beer carefully to the center and in one go.
5,5% alcohol percentage by volume
Serving temperature between 2 and 6ºC
The formula and elaboration of this beer has been developed by Celis white with the collaboration of the brewmaster Pierre Célis. He is the creator of beer Hoegaarden Wittbier.
La St. Bernard is considered by connoisseurs brewers as the best beer Witbier style on the market.
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Wheat Arriaca. Cervezas Arriaca, SL (Spain)
High Fermentation Beer
De Hefeweizen style (German beer with malted wheat).
Barley and wheat malt, hops, yeast, water.
Pale golden in color, cloudy from yeast and wheat, with generous and persistent deep white foam.
Light and refreshing. In the aroma citric notes of orange peel and cloves.
In the mouth something acidic -citric- (hence that refreshing character). It is not bitter.
Preparation for drinking
Pour into a long “Weizen” glass, rinsed with cold water. Initially the glass at an angle of 45º and gradually straighten it until it is in a vertical position. It is important that the beer trickle initially falls on the inner side of the glass and once the glass is straightened the trickle to the center of it.
4,7% alcohol percentage by volume
Serving temperature between 5 and 7ºC
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Gouden Carolus Classic. Brouwerij Het Anker (Belgium)
High Fermentation Beer, with a second fermentation in the bottle.
De Dark style (Belgian "dark" specialty).
Made according to the classic method of infusion with Belgian hops, with varieties of malts (roasted, caramel and also aromatic), yeast and water.
Ruby red color, similar to a brandy. With some cloudiness.
High density beer that combines the "warmth of barley wine" with the freshness of beer. “Barley Wine Warmth” by resembling classic “Barley Wine” style beers.
It is a complex beerIt gives off aromas among which sweet fruits such as plums, figs, and even a touch of banana (from the yeast) stand out. Along with others something more acidic such as cherries. It also has toasted and caramel notes (from the malts), with a hint of honey, nutmeg.
Preparation for drinking
Hold the "goblet" glass by its stem, rinsed beforehand with cold water, and tilt it slightly. Pour the beer in one motion avoiding contact with the glass, squirt directly into the center of the glass, slowly.
8,5% alcohol percentage by volume
18th Plate; 16 IBU (degree of bitterness); EBC 70 (color grade)
Serving temperature between 7 and 10º C.
This beer was in 2012 named the best dark beer in the world.
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Jambe de Bois. Brasserie de la Senne (Belgium)
High Fermentation Beer, with a second fermentation in the bottle.
De Abadia Tripel style.
Made with different malts, sugar (added during cooking), different hops, yeast, water.
Coppery in color, slightly full of dense and fine pasteurized unfiltered head foam.
Aroma of ripe banana, with hints of citrus and the sweetness of miel of the malts.
It is balanced with the aromatic contribution of the malt, hops and fermentation. Not limited to bitterness, with the dominant cereal (malt) flavor. Final presence of persistent bitter (hops) that masks its presence of alcohol.
Preparation
Pour carefully into a tulip glass (eat the one from Duvel) and leave 1 centimeter (yeast residue) in the bottle. Yeast can be drunk separately.
8% alcohol percentage by volume
49 IBU (degree of bitterness).
Serving temperature between 6 and 8ºC
It is a traditional beer that pays tribute to the Belgian revolution "Belgian Triple Revolution 1830".
