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Wheat is rarely used as un-malted adjunct but is often used in a malted form, e.g. for production of top fermented beers, such as various types of wheat beer. 


The percentage of wheat malt used to produce wheat beers is usually 50 to 60% because of its high extract yield. 


Since only a very small part of the wheat crop is used for brewing wheat variety.  


To further improve the quality of wheat beer, great efforts have been made to cultivate brewing wheat strains. 


Winter varieties are preferable because of their lower protein content and higher extract content. In addition they give a paler beer.

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