Chapter Two, Wheat Beer, is inspired by the German Weissbier tradition but we have also been influenced by the very ancient Witbier style from the low-countries of Belgium and Holland, in that we use unmalted wheat in our brew along with malted barley.
The Wheat makes up nearly half of our mash and, being unmalted, presents us with some technical challenges in the mash but the smell of the mash, like fresh pasta, more than makes up for this. And when we combine the Hallertau and Saaz hops into the brew then the aroma is something to behold. The Hallertau hop is delicate and imparts a floral, slightly fruity character to the beer and with the addition of the Saaz hops we attain an excellent aroma in this beer.
Our Wheat beer is based on some of the oldest brewing recipes known in Europe, going back to a time before the use of hops where spices and herbs were used to both flavour and help preserve the beer.
In keeping with this history we add coriander to this beer in the copper which all results in a beer that is not bitter (around 20 bitterness units), has a great acidity and natural carbonation, is a pale hazy yellow in colour with a perfect white head and an ABV of 5%. We use a special yeast strain that comes from Germany to ferment our Wheat beer and this in turn imparts its own special flavour to the beer.