Wheat beer uses wheat (malted or unmalted) as a significant proportion of the grain bill, replacing some of the barley malt that defines most beer styles. The wheat brings two important characteristics: a distinctive hazy appearance (wheat proteins resist filtration) and a smoother, more rounded mouthfeel. Beyond the wheat, the style is defined by yeast — wheat beer yeasts produce signature aromatic compounds: banana, clove, bubblegum, and sometimes vanilla. Hefeweizen is the German benchmark; Witbier (Belgian style) adds coriander and orange peel; American wheat beers strip back the yeast aromatics for a cleaner finish; Indian wheat beers (Bira 91 White, Six Fields) typically follow the Witbier model with citrus and spice additions.

Hefeweizen (German) — uses 50%+ wheat, classic banana-clove yeast character, no spices. Schneider Weisse, Paulaner, Erdinger are the German benchmarks. Witbier (Belgian White) — uses unmalted wheat, plus coriander, orange peel, and sometimes other spices. Hoegaarden is the global standard. American Wheat — cleaner yeast profile, more hop-forward, often used by craft brewers as a session beer. Indian wheat beers blend these traditions — typically lighter than German Hefeweizen, with citrus and spice in the Belgian style. Bira 91 White is the dominant Indian example.

Wheat beer should be served slightly warmer than lager (4–7°C) — too cold and the yeast and spice complexity gets locked away. Pour into a tall glass — a Weizen glass is purpose-built but a tall pilsner glass works. Roll the bottle gently before opening to redistribute the yeast sediment, then pour with a swirl to develop the characteristic thick, foamy head. Wheat beer pairs beautifully with summer foods — salads, seafood, light Indian dishes (chicken tikka, paneer tikka), and is exceptional with biryani.