One of the four ingredients of beer. The only requirement for
water used in brewing is that it be drinkable. Chemically
speaking, brewing water should be non-alkaline and of a certain
hardness, prerequisites easily attained with the proper treatment.
Weihenstephan
The oldest brewery in the world. Now a brewery and brewing
school located just outside Munich.
Weizenbier
In Germany, a generic term for top-fermented wheat beers,
especially those of the south.
Weizenbock
In Germany, a wheat beer of bock strength.
Wheat Beer
Any beer containing a high proportion of malted wheat. All wheat
beers are top-fermented and many are bottle conditioned.
Witbier/White
A traditional wheat beer originally brewed in the Belgian towns of
Hoegaarden and Louvain.
Whirlpool
A vessel used in the brewing process, used to remove the trub
from the wort.
Wild Yeast
Any airborne yeast. Now available in cultured form.
