Sensory Profile
Weissbiers feature fermentation by-products such as esters (which lend fruity flavors and aromas), especially isoamyl acetate, reminiscent of bananas, and the phenolic compound guaiacol, a metabolite of ferulic acid, which smells and tastes like cloves. Other phenolics sometimes found in Weissbiers evoke medicinal or smoky sensations. The bittering level of most Weissbiers is close to 15 International Bitterness Units, a relatively low level. Hop flavor and aroma are typically low.
The ester and phenolic aspects are produced by the special type of yeast, rather than the high fraction of wheat in the grain bill.
The carbonation level can range from 5.5 grams per liter (approximately 2.7 volumes; slightly higher than that of most other German beers) to 7 grams per liter, or more. This produces a generous stand of foam, especially in light of the high protein content of wheat malt.
Read more about this topic: Wheat Beer
Famous quotes containing the words sensory and/or profile:
“Our talk of external things, our very notion of things, is just a conceptual apparatus that helps us to foresee and control the triggerings of our sensory receptors in the light of previous triggering of our sensory receptors.”
—Willard Van Orman Quine (b. 1908)
“Expecting rain, the profile of a day
Wears its soul like a hat....”
—John Ashbery (b. 1927)