<http://schema.org/articleBody>
"FacebookPinterestLeelanau Whaleback White.jpg\n\nLast week, I wrote about the strongest beers in the world. This week, it's the wimpiest: wheat beers. Bubbly, sweet, smooth, the go-to pint for beer drinkers who don't like beer\u2014extra lemon slices please. Of course, there are some exceptions, made by brewers who use the style's extra-low hoppiness to emphasize other flavors, particularly from funky, unconventional yeasts. Leelanau's Whaleback White is one of the best.\n\nWheat beer or weissbier or witbeer or weizen\u2014all the names pretty much refer to the same thing. Belgians call it witbeer and tend to have more fun with spices like coriander and orange peel. Germans call it weissbier or weizen. Because the beers are usually under-hopped, or not hopped at all, their flavors are subtle, and range from Hoegaarden's banana bubble gum to Hitachino's effervescent, lemon Emergen-C. Orange County's Bruery spices theirs with lavender; Allagash (one of my favorites) uses a secret spice blend no one's been able to guess.\n\nLeelanau, a side project by Ron Jeffries, the brewmaster at Dexter, Michigan's Jolly Pumpkin brewery (try their Oro de Calabaza golden ale), focuses more on yeast than on spice. Whaleback White is fermented out in the open with with wild yeast, like a Lambic, which gives it a really sour taste from lactic acid bacteria that gets into the beer while it sits. It's aged in new, French oak barrels, smoothing out the flavors, and then carbonated naturally (with more yeast) in the bottles, amping the sour, fruity notes. The beer is cidery, fruity, tart, and really dry. Man up: No lemon necessary."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.gq.com/story/the-draft-non-wussy-wheat-beer>