SC - Beer (from whiskey thread)

[Robert Beaulieu]

Nick Sasso wrote:
> 
> > > (Seriously; thank you, Robert; I did suspect that the "weiss" was
> > "white," but I didn't realize it was related to "wheat."  Now I may
> > end up liking beer after all!)
> >
> >         It is actually made of wheat germs (froment) and in many if
> > not all
> > cases sone amount of barley.
> >
> >         Lord Robert de QuelQuePart
> >
> > P.S.: Robert de QQP is funny (first time I see it) because I am from
> > the
> > East Kingdom from IDD (Shire de l'Isle du Dragon Dormant).
> > ==========================================================
> > =================
> 
> Weiss (german for wheat) beers are made from malted whole grain wheat of
> some sort.  It is mashed and fermanted just like barley.  It has
> adequate enzymes to convert in the mash without barley, but many add
> some barley to give the familiar taste as well as more active enzymes.
> Wheat mashes can get stuck in run off if not well managed.  HEFE weiss
> beers have the added feature of yeast.  Bier mit Heffe is a synonimous
> title.
> 
> Yeast beers are citrusy-tart from the yeasts strains used for that exact
> purpose as well a byproducts called esters that arise from
> fermentation.  Lightly hopped nowadays.....wonderful.
> 
> TO ALL:  Beers come in some 32+ modern STYLES.  That does not equate to
> brands.  Bud,  Miller, Coors, and the like are one STYLE.  The beer
> world was stymied by prohibition in this country.  Do allow yourself the
> luxury of trying some new styles:  pilsner, stout, porter, belgian ale,
> scotch ale, wit, abbet ale, oktoberfest, brown ale, bitters, the list
> goes ever on.
> 
> fra niccolo difransco


	I do not know any comecial beer made soly from weat...

	Can you point out some (one?) including documentation of a 100% weat
beer?


	Lord Robert de QuelQuePart

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