American-Style Wheat Wine Ale
Location: North American
BJCP Comparable Category: 22D - Wheatwine
This is the description of how the American-Style Wheat Wine Ale style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the American-Style Wheat Wine Ale beer style.
This style is brewed with at least 50% wheat malt.
- Body: Full
- Malt Flavors & Aromas: Bread, wheat, honey and/or caramel malt aromas and flavors are often present. High residual malt sweetness should be present.
- Hop Flavors & Aromas: Low to medium
- Fermentation Characteristics: Fruity esters are often high and balanced by a complexity of alcohols and high alcohol content. Diacetyl is usually absent in these beers but may be present at very low levels. Phenolic yeast character, sulfur, and/or DMS should not be present. Oxidized, stale and aged attributes are not typical of this style.
- Common Ingredients: Typically brewed with a combination of American two-row and American wheat. Style commonly uses 50% or more wheat malt. Any variety of hops may be used. May be oak-aged.
- Commercial Examples: Rubicon Winter Wheat Wine, Two Brothers Bare Trees Weiss Wine, Smuttynose Wheat Wine, Portsmouth Wheat Wine
Brewing Properties of American-Style Wheat Wine Ale
The functional properties of brewing American-Style Wheat Wine Ale beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|8.5 - 12.2%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|45 - 85 IBUs||SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.088 - 1.120|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.024 - 1.032|
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.