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Friday
Aug172012

KRISTALLWEIZEN/KRISTALLWEISS

Like a standard Hefeweiss, but filtered (hence, Crystal White). Removing the dead yeast cells means they also remove the natural carbonation, so the natural gases escape and they then have to be artificially fizzed.

If it’s too big a leap from mainstream beers to white beers, this may be a good middle step. The best of them is probably the Weihenstephaner brewery’s version though other Bavarian brewers boast excellent examples, too.

Like all wheat beers, though, it's not quite all wheat. Most wheat beers use at least 50% barleymalt as the base. 

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