This latest edition of The Session for July 2018 is hosted by Roger’s Beer… and Other Drinks and covers an interesting topic: German Wheat Beers.

I would like to clarify for myself the similarities and dissimilarities of weissbeers, kristall weizen, weizen, hefeweizen, etc. I’d love to read about the distinctions all you brewers and beer researchers know about regarding the various “styles” of weissbeer, experiences in brewing and drinking the beer, it’s history. Yeah, whatever you’d like to say about German wheat beers will be great.

I’m late to this party—we spent the weekend traipsing around Oregon’s north coast, and part of Washington’s southwest coast—but I’m not an authority on German wheats as it is, so I don’t know how much I could contribute overall. One of the best sources I can recommend, however, is Stan Hieronymus’ excellent book Brewing with Wheat, which covers these and more.

I do think a crisp, bright wheat ale is pretty great on a hot day, and you wouldn’t go wrong to choose a classic German beer here. American-brewed wheat in the German style are fine and some are quite good, but it’s hard to beat the source. I won’t even object if you add a slice of lemon.