How does wheat influence the characteristics of beer?

Wheat plays a significant role in the brewing process, and its influence on the characteristics of beer is multifaceted. One of the primary contributions of wheat is the enhancement of mouthfeel and body due to its higher protein content compared to barley. The proteins in wheat can improve the head retention of the beer, creating a pleasant visual and tactile experience for the drinker.

Additionally, wheat contributes a soft, bread-like flavor, often described as bready or doughy, which can add complexity to the overall flavor profile of the beer. This flavor component is particularly prominent in styles such as Hefeweizen and Witbier, where wheat is a significant part of the grain bill.

While wheat does bring some floral or citrus notes when used as part of certain styles, its most pronounced impact is through the development of a unique flavor and smoother texture in the beer, making it a beloved ingredient in many brewing recipes. The suggestion that wheat decreases fermentation time or enhances alcohol content does not align with its primary effects; rather, those aspects would be more influenced by the yeast strain, the overall fermentation conditions, and the grain composition.