South German-Style Bernsteinfarbenes Weizen

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Location:German
Category:Ale

Beer Style Description

This is the description of how the South German-Style Bernsteinfarbenes Weizen 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 South German-Style Bernsteinfarbenes Weizen beer style.

These beers are made with at least 50 percent wheat malt. They are often roused during pouring, and when yeast is present, they will have a yeasty flavor and a fuller mouthfeel.

  • Color: Amber to light brown. The German word Bernsteinfarben means amber colored.
  • Body: Medium to full
  • Malt Flavors & Aromas: Distinct sweet maltiness and caramel or bread-like character arises from the use of medium-colored malts.
  • Hop Flavors & Aromas: Not present
  • IBUs/Bitterness: Low
  • Fermentation Characteristics: The phenolic and estery aromas and flavors typical of Weissbiers are present but less pronounced in Bernsteinfarbenes Weissbiers. These beers should be well attenuated and very highly carbonated. Diacetyl should not be present.

Brewing Properties of South German-Style Bernsteinfarbenes Weizen

These are the functional brewing properties of South German-Style Bernsteinfarbenes Weizen beers, as descided by the Brewers Association. These guidelines reflect, as accurately as possible, the historical significance, authenticity or a common profile in the current commercial beer market.

ABV
The alcohol by volume is shows the amount of alcohol this style of beer should have.
4.8 - 5.4%
Bitterness
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
10 - 15 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 »
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9 - 13 SRM
(18 - 26 EBC)
Original Gravity
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
1.048 - 1.056
Final Gravity
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
1.008 - 1.016

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 Brewer's Association.