American Wheat Beer Becomes a Recognized Modern Style

In 2004, the Beer Judge Certification Program introduced “American Wheat or Rye Beer” as a new style in its revised guidelines. The definition distinguished these beers from Bavarian Weissbier through their relatively neutral fermentation character: the banana and clove aromas associated with German wheat-beer yeast were considered inappropriate, while American or noble hop character could be more noticeable. The guidelines described refreshing beers commonly brewed with a large proportion of wheat malt and clean American ale yeast, although lager fermentation was also permitted. Commercial examples included Widmer Hefeweizen, Bell’s Oberon, Anchor Summer Beer, and Pyramid Hefe-Weizen. In the 2015 BJCP guidelines, rye beer was separated from the category and the style was renamed “American Wheat Beer,” confirming its identity as a distinct product of modern American brewing.