Wheat Beer Guide: Hefeweizen, Witbier and Friends

Wheat beer is exactly what it sounds like — a beer brewed with a big share of wheat alongside the usual barley. That wheat gives a fuller, softer body, a pale cloudy haze and a gentle, almost bready character. These beers are rarely bitter, which makes them an easy on-ramp for anyone who finds IPA too sharp. If you're just getting into craft, the wheat collection is a friendly place to land.

Why wheat beer is cloudy

Most wheat beers are unfiltered, so the yeast and wheat proteins stay in suspension. That haze isn't a flaw — it carries flavour and that signature soft mouthfeel. Don't be put off by a beer you can't see through; with this style, cloudy is the point.

The two classics: hefeweizen vs witbier

Hefeweizen (German wheat)

A Bavarian classic. The magic is in the yeast, which throws off distinctive aromas of banana and clove, sometimes with a whisper of bubblegum or vanilla. It's pale, fluffy, lightly tart and deeply refreshing — no fruit or spice is added, those flavours come purely from fermentation. A close cousin, the dunkelweizen, is a darker version with notes of bread crust and caramel.

Witbier (Belgian white)

The Belgian take, brewed with actual spices: coriander seed and dried orange peel. The result is brighter and more citrusy than a hefeweizen — think orange zest and a light herbal lift, with a soft, almost creamy body. If hefeweizen tastes of banana, witbier tastes of orange.

Other wheat beers you'll meet

• Kristallweizen — a hefeweizen that's been filtered clear; same banana-clove character, crisper finish.
• American wheat — cleaner and less spicy than the German version, sometimes dosed with citrusy hops.
• Berliner Weisse and gose — tart, low-alcohol wheat sours; if you like a sharp, lemony kick, explore the sour collection.
• Witbier-style fruit beers — wheat bases are a common canvas for raspberry, peach or yuzu.

Why they're perfect for hot weather

Wheat beers are usually 4.5–5.5% — sessionable, not heavy — with low bitterness and a soft, quenching body. Served cold, they hit the same spot as a crisp lager but with more flavour and aroma. For a long, sweaty day, that combination is hard to beat; see our notes on the best beers for hot weather.

How to serve wheat beer

1. 01Chill it properly — cold but not ice-cold, around 4–6°C, so the aromas still come through.
2. 02Use a tall glass. The classic weizen glass gives that thick, lasting foam head room to form.
3. 03Pour most of the bottle, then gently rouse the yeast sediment at the bottom and add it in — that's where a lot of the flavour lives.
4. 04The orange wedge on a witbier is optional; a wheat beer is built to refresh on its own.

Cloudy isn't a defect — with wheat beer, the haze is the flavour.

What to eat with it

Wheat beer's soft, citrusy profile loves light food: salads, seafood, grilled fish, fresh spring rolls and anything herby. A witbier with orange and coriander is a natural match for Vietnamese cooking — it echoes the herbs on the plate rather than fighting them. We deliver snacks alongside the beer if you want something to nibble.

Is wheat beer bitter?

No — wheat styles are among the least bitter beers out there. The character comes from yeast and, in a witbier, from spice rather than hops, which makes them a great starting point. If you're new, our beginner's guide to beer styles maps out where to go next.

Why does my wheat beer have stuff at the bottom?

That's yeast sediment, and it's normal in an unfiltered hefeweizen or witbier. Swirl the last of the bottle and pour it in for extra flavour, or leave it behind if you prefer a cleaner glass.

What's the difference between hefeweizen and witbier?

Both are cloudy wheat beers, but hefeweizen is German and gets its banana-and-clove notes from yeast alone, while witbier is Belgian and brewed with coriander and orange peel for a citrusy, spiced character. Browse both in the wheat collection.

Ready to pour one? Check the wheat collection or the full beer cooler, and we'll bring it cold to your door in Đà Nẵng.