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Brewing with Wheat: The 'Wit' and 'Weizen' of World Wheat Beer Styles Stan Hieronymus
Publisher: Brewers Publications

Tip: This is a good summer beer style that won't fill you up and will refresh you on hot days. Brau Platz in Quito serves Ecuadorian craft beer including Roche's. Although I appreciate the efforts of brewers who attempt to make tasty alcoholic beverages suitable for the gluten intolerant population, the beer enthusiast within me is usually depressed by the actual taste of the brews. The raw wheat also adds a level of tanginess, making the overall character crisp and invigorating, arguably positioning it as the ultimate brew for breakfast. It originated in the "Near East", aka the Middle East, but cultivated world-wide today. Sweetwater Sch'Wheat from the Sweetwater Brewing Co., Atlanta, Georgia (4.70 percent ABV). Hefeweizen/Weissbier -- Known by confusingly similar names ("weizen" means wheat, "weisse" means white), this style of wheat beer was once brewed only in southern Germany. Wheat grain is a staple food used to make flour for Beer Styles If the number of wheat grain types was not enough, there's also a variety of beer styles that have something to do with wheat. White Beer -- Belgians are the innovators of the beer world. White beer, also known as wit or biere blanche, is no exception. You will, of course, need some alpha amylase enzyme powder (which is usually available from brewing shops, or at least the big online ones) and apparently dried chestnut flakes can substitute pound for pound for barley or wheat. Wit, Witbier, Weiss, Weissbier, Weizen, Hefeweizen, Dunkelweizen, Kristalweizen, Weizenbock, American Wheat, Berliner Weisse, etc. Find these craft brewers and your beer selection in Ecuador suddenly includes stouts, IPA's and strong Belgian-style tripel ales!