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Light, aromatic beer brewed with wheat
In season: Summer
CALORIES
GI
POTASSIUM
FIBER
1 bottle (medium) of Wheat beer (330 g) has 142 calories. That works out to 43 calories per 100 g. It contains 10.6 g of carbs, 1.7 g of protein, 0 g of fat and 0 g of fiber. Its 0.1 mg of B2 covers 5% of the Daily Value. Its glycemic index is 100 (low), so it raises blood sugar slowly.
Selected: 100 g
43
KCAL / 100G
Carbs
3.2g
· 1% DV
Protein
0.5g
· 1% DV
Fat
0g
· 0% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 86% · Protein 14% · Fat 0%
Vitamins
B2
0.02mg · 2% DV
B1
0.01mg · 1% DV
B3
0.2mg · 1% DV
B6
0.01mg · 1% DV
Minerals
Selenium
0.3µg · 1% DV
Phosphorus
7mg · 1% DV
Potassium ⭐
27mg · 1% DV
Calcium
4mg · 0% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 43 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
Wheat beer is brewed with wheat malt alongside barley malt and is often softer, cloudier, and more aromatic than lager. Depending on the style, yeast can contribute banana, clove, citrus, or light spice notes.
The haze commonly comes from suspended yeast and wheat proteins, especially in unfiltered styles. It is usually normal, though an unusual smell, excessive sourness, or unexpected appearance may indicate a quality problem.
It is usually best served well chilled rather than ice-cold, since very low temperatures can mute its aroma. For bottle-conditioned, unfiltered versions, gently swirling the last part of the bottle can help pour the yeast sediment into the glass.
Once opened, it quickly loses carbonation and freshness, so drinking it the same day is best. Refrigerating it with a stopper may slow deterioration, but it will not restore the original foam or flavor.
Freezing is not recommended because the expanding liquid can damage or burst the can or bottle. Thawing can also leave the beer flat and alter its foam and flavor balance.
Wheat beer works well with seafood, chicken, salads, fresh cheeses, citrusy dishes, and mildly spicy foods. Its carbonation and bright character can help cut through the richness of fried or fatty dishes.
No. Lemon is a personal preference that can add freshness, but it can also cover the beer's natural yeast, fruit, and spice notes.
Alcoholic wheat beer is not a good recovery or rehydration drink because alcohol can worsen fluid loss and may interfere with recovery. Water, electrolytes when needed, and a balanced meal are more suitable after training.
Alcohol may make some people feel sleepy at first, but it can disrupt sleep quality and deep sleep later in the night. It is not a reliable sleep aid.
People with coeliac disease or gluten-related disorders should avoid wheat beer because it contains gluten. It should also be avoided during pregnancy, while using alcohol-interacting medicines, and by people with liver disease or a history of alcohol-use disorder.
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Nutrition data compiled from USDA FoodData Central and scientific sources.