W

Water

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.

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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.

Wort

The liquid malt extract that is filtered from the mash during lautering. A sweet, amber colored, clear liquid, wort is basically food for the yeast.