by Stan Hieronymus

The "wit" and "weizen" of wheat beers. Author Stan Hieronymus visits the ancestral homes of the world's most interesting styles—Hoegaarden, Kelheim, Leipzig, Berlin and even Portland, Oregon—to sort myth from fact and find out how the beers are made today. Complete with brewing details and recipes for even the most curious brewer and answers to compelling questions such as "Why is my beer cloudy?" and "With or without lemon?"


Chapters include:

• Wheat, the Other Brewing Grain
• The White Beers of Belgium
• The Weiss Beers of Southern Germany
• The Wheat Beers of America
• Wheat Beers From the Past
• Putting It All Together - Better Brewing, Judging and Enjoying

Stan Hieronymus is one of America's leading writers on beer and brewing. He has authored or contributed to more than ten books, including the successful 2005 release of Brew Like a Monk. His work appears regularly in many periodicals, including All About Beer magazine, DRAFT and Imbibe. Hieronymus is the editor of RealBeer.com.


200 Page
Paperback