Beverages
Why Wheat Beers Still Win for Me After All These Years
After years of drinking beer from around the world, wheat beers remain my favorite. Here’s why flavor, balance, and craft still matter.
I’ve been legally drinking beer long enough to remember when the default choice at most bars was something cold, fizzy, and forgettable. Like most people, when I turned 21, I drank what was available, what was cheap, and what everyone else was drinking.
Over time, my palate evolved—and my patience for bland, mass-produced beer disappeared.
These days, if I’m reaching for a beer, chances are it’s a wheat beer.
From “Anything Cold” to Actually Tasting Beer
Early on, I learned something important: not all beer is created equal. The big mainstream domestic brands—built for volume, shelf life, and advertising budgets—never really did it for me. They’re engineered to offend no one, which usually means they excite no one either.
Thin body. Muted flavor. A sameness that makes one brand blur into the next.
That doesn’t mean I dislike American beer. Quite the opposite.
Why Craft and Small Breweries Changed Everything
What I do appreciate are medium-sized breweries, small operations, and microbreweries that actually care about flavor, balance, and craftsmanship. Domestic brewers who treat beer like food—not just a commodity—have produced some outstanding work over the years.
The rise of craft beer proved that American brewers could compete with the best in the world when flavor came first.
Discovering Wheat Beers: Flavor Without Heaviness
My appreciation for wheat beers came naturally. Unlike many heavy ales or aggressively hopped styles, wheat beers offer complexity without exhaustion.
A great wheat beer delivers:
- A soft, rounded mouthfeel
- Notes of banana, clove, citrus, or spice
- Natural carbonation that lifts the flavor
- Balance that works whether you sip or socialize
German Hefeweizens, Weissbiers, and Weizenbocks set the standard. Breweries like Weihenstephaner, Paulaner, Franziskaner, and Schneider Weisse showed me just how expressive wheat beer can be without trying to overwhelm the drinker.
Tasting the World, Not Just the Shelf
Over the years, I’ve sampled beers from around the world—Germany, Belgium, the UK, Mexico, Japan, and beyond. Each region brings something different, but the best beers share a common thread: intention.
Once you’ve tasted beers refined over centuries, it’s hard to get excited about products designed mainly for shelf stability and mass appeal.
Yes, American Wheat Beers Can Be Great Too
To be fair, American craft brewers have done some excellent work with wheat beers. Some stay true to traditional styles, while others experiment carefully with citrus or spice.
The good ones respect the base beer instead of burying it under gimmicks.
Why Wheat Beers Still Top My List
After years of drinking, tasting, and learning, wheat beers remain my go-to for one simple reason: they deliver flavor without fatigue.
They don’t need extreme bitterness. They don’t rely on shock value. They don’t pretend to be something they’re not.
Wheat beers are confident, approachable, and honest—and that’s something I appreciate more with every passing year.
I’ll always respect a well-made beer, no matter where it’s brewed. But if you ask me what I actually enjoy drinking, what I come back to again and again, it’s wheat beers.
Not shouted through a commercial.
Further Reading & Reference
- Weihenstephan Brewery – Official site of the world’s oldest continuously operating brewery and a benchmark for German wheat beer.
- Schneider Weisse – Renowned Bavarian brewery specializing in traditional and strong wheat beer styles.
- Paulaner Brewery – One of Munich’s historic breweries, best known in the U.S. for its Hefe-Weißbier.
- Franziskaner Weissbier – Classic German wheat beer brand with a strong yeast-forward profile.
- Erdinger Weissbräu – One of the world’s largest wheat beer breweries, known for consistency and global distribution.
- CraftBeer.com: Hefeweizen Style Guide – Educational overview of wheat beer styles, ingredients, and flavor profiles.
- BJCP Beer Style Guidelines – Industry-standard reference for beer styles, including German wheat beers.
- German Foods: German Beer Traditions – Overview of Germany’s brewing heritage and traditional beer styles.
Also Good to Know Information
American Craft Wheat Beers (Style-Respecting Examples)
- Allagash White (Maine) – A benchmark American wheat beer inspired by Belgian tradition, known for balance and restraint.
- Bell’s Oberon Ale (Michigan) – A widely respected American wheat ale that helped popularize the style domestically.
- Firestone Walker 805 Blanco – A modern American wheat beer with a lighter profile and regional influence.
- Odell American Wheat – A clean, straightforward American wheat beer emphasizing drinkability.
Academic & Historical Wheat Beer Sources
- Encyclopaedia Britannica: Wheat Beer – Historical overview of wheat beer origins, evolution, and regional styles.
- German Foods: German Beer Traditions – Context on Germany’s brewing laws and wheat beer heritage.
- BJCP Style Guidelines – Industry-standard definitions for wheat beer styles used by brewers and judges.
- Journal of the Institute of Brewing – Academic research on brewing science, including wheat malt and fermentation behavior.
Why Wheat Beer Yeast Matters
- Craft Beer & Brewing: Wheat Beer Yeast – Explains how yeast produces banana and clove flavors in wheat beers.
- White Labs: What Makes Hefeweizen Yeast Unique – Scientific breakdown of yeast strains and ester formation.
- Brülosophy: Fermentation & Hefeweizen Flavor – Experimental analysis of how fermentation affects wheat beer character.
Shopping & Availability Resources (U.S.-Friendly)
- Total Wine: Wheat Beer Selection – Broad national retailer with reliable availability of German and American wheat beers.
- BeerMenus – Useful for finding wheat beers on tap or in stores near you.
- Untappd: Top-Rated Wheat Beers – Community-driven ratings and availability insights.
For more stories exploring food, drink, and culture, visit the Food & Drink section at STM Daily News.
Food and Beverage
NYC to Host 5th International Volcanic Wines Conference on June 10
New York City will host the 5th International Volcanic Wines Conference on June 10, 2026 at Manhatta, featuring global volcanic regions, masterclasses, a Grand Tasting, and the Volcanic Wine Awards with JancisRobinson.com.
New York City is about to get a crash course in “wines with a sense of place.” Volcanic Wines International (VWI) announced the 5th International Volcanic Wines Conference (IVWC), set for June 10, 2026 at Manhatta in Manhattan. The one-day event brings together producers, sommeliers, buyers, journalists, and educators for tastings and masterclasses focused on wines grown in volcanic soils—an increasingly talked-about category known for its tension, mineral-driven structure, and unmistakable origin.
Why volcanic wines are having a moment
Volcanic vineyards sit on some of the planet’s most dramatic landscapes—think steep slopes, black sand, and lava-strewn terrain. But the conference isn’t just about scenery. The IVWC is built around a simple idea: volcanic terroir can shape wine in distinctive ways, influencing everything from texture and acidity to aromatics and perceived “energy” in the glass.
As VWI co-founder John Szabo, MS put it, volcanic wines often stand out for their “energy, structure, and clear sense of origin,” making them a natural fit for wine lists that prioritize discovery.
A global tasting tour—without leaving Manhattan
Hosted in what VWI calls the largest and most influential wine market in the U.S., the conference offers a rare side-by-side look at volcanic regions from around the world. Participating producers are expected from territories including:
- Etna (Sicily)
- Santorini (Greece)
- Canary Islands (Spain)
- Hungary
- Pantelleria (Italy)
- Lake County (California)
Masterclasses, seminars, and a Grand Tasting
The June 10 program is designed for wine professionals who want to go deeper than a quick sip. Attendees can expect guided tastings and educational sessions exploring how different volcanic soils—and the climates that surround them—can influence grape varieties and wine styles.
Seminars are slated to spotlight volcanic wines from:
- Soave (Italy)
- Etna
- Hungary
- Canary Islands
- Lazio (Italy)
The day also includes a Grand Tasting, where exhibiting wineries will pour for a curated audience of sommeliers, buyers, importers, educators, and media.
A new “Volcanic Origin” certification will be announced in the U.S.
One of the headline moments: the conference will host the official U.S. announcement of a new Volcanic Origin certification, created by the Vinora association of Auvergne, France. The certification is designed to help recognize authentic expressions from volcanic regions worldwide—an important step as interest grows and consumers look for clearer signals of provenance.
Volcanic Wine Awards + JancisRobinson.com partnership
VWI also highlighted a major media partnership with JancisRobinson.com for the Volcanic Wine Awards, an international competition celebrating standout wines from volcanic regions.
Award-winning wines will be featured on JancisRobinson.com and showcased in a dedicated space during the NYC conference.
“Volcanic regions produce some of the most characterful wines in the world,” said Tara Q Thomas, Managing Editor at JancisRobinson.com, adding that the partnership aims to bring greater attention to these terroirs.
The big picture: story-driven wine in a crowded market
Beyond the technical details, the conference is tapping into something the wine world is actively chasing: narrative and identity.
“Today more than ever, the wine world needs compelling stories that reconnect wine lovers with place and identity,” said Gino Colangelo, President of Colangelo & Partners and partner in VWI. Volcanic wines, he noted, offer “dramatic landscapes, ancient soils, and wines with unmistakable character.”
How to attend or exhibit
For information about exhibiting or attending, VWI directs inquiries to Bianca Panichi at bpanichi@colangelopr.com. Updates are also available at www.volcanicwinesinternational.com, with social channels on Instagram (@volcanicwines_intl) and Facebook (Volcanic Wines International).
What to watch for (STM Daily News)
- Whether the new Volcanic Origin certification becomes a widely adopted benchmark
- Which regions and producers dominate the Volcanic Wine Awards spotlight
- How volcanic wines continue to move from “sommelier obsession” to broader consumer demand
Hungry for what’s next? STM Daily News’ Food and Drink section dishes up the latest in restaurant news, beverage trends, seasonal recipes, culinary events, and food culture stories readers love to share.
Food and Beverage
Jeremiah’s Italian Ice Unveils “Island Fire,” a Sweet-Heat Secret Scoop Inspired by Hot Ones
Jeremiah’s Italian Ice is leaning hard into the sweet-meets-heat trend with a limited-time drop that sounds like it was built for adventurous taste buds (and social media reactions). The brand’s newest “Secret Scoop” mystery flavor, Island Fire Italian Ice, launched March 23, 2026 and blends tropical fruit flavors with a serious pepper-powered kick—an unexpected combo that Jeremiah’s is positioning as a celebratory finale to its anniversary run.
What is Island Fire?
According to the company, Island Fire starts with a bright, tropical base—passion fruit, guava, and orange—then finishes with lingering heat. The spice comes from Hawaiian Hot T’s POG2 hot sauce, a sauce the release notes has been featured on the popular YouTube interview series “Hot Ones.” The sauce brings a trio of peppers into the mix: habanero, scorpion, and ghost peppers.
In other words: it’s a frozen treat that aims to hit you with “vacation flavors” first, then surprise you on the back end.
How long is it available?
This is a true blink-and-you’ll-miss-it release. Jeremiah’s says Island Fire is available for one week only starting March 23, or while supplies last, at all Jeremiah’s Italian Ice locations nationwide.
Part of a bigger anniversary campaign
Island Fire also serves as the capstone to Jeremiah’s “30 Years of Ice” campaign, which has featured a different Italian ice flavor each week since the start of the year to celebrate the brand’s 30th anniversary.
“Jeremiah’s has spent the past 30 years creating fun, memorable flavors for our guests, so we wanted the finale of our anniversary celebration to be something truly unexpected,” CEO Michael Keller said in the announcement. “Island Fire captures that spirit perfectly.”
How to order it (and the best way to try it)
You can order Island Fire as a standalone Italian Ice, but Jeremiah’s is also nudging fans to try it layered with its Soft Ice Cream to create a Jelati—the brand’s signature combination.
If you’re on the fence about heat in dessert, the Jelati route may be the move: the creaminess can mellow the spice while still letting the fruit-forward flavors come through.
Find a location
To locate a shop near you, Jeremiah’s directs guests to its store locator here: https://jeremiahsice.com/.
About Jeremiah’s Italian Ice
Jeremiah’s Italian Ice was founded in 1996 and began franchising in 2019. The company says it now has 160+ locations across Florida, Arizona, Georgia, North Carolina, South Carolina, Louisiana, Colorado, Nevada, Alabama, Tennessee, and Texas, and is continuing to expand across the Southern United States.
STM Daily News Food & Drink will keep an eye out for what brands do next as sweet-heat flavors keep crossing over from hot sauce culture into desserts and frozen treats.
Source: PR Newswire press release
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STM Daily News’ Food and Drink section highlights the stories, trends, flavors, and events shaping today’s food culture. From recipes to restaurant news, it keeps readers connected to what’s fresh and worth tasting.
Foodie News
illy Launches Art of Dining Series With Chef-Led Events Across Major U.S. Cities
illy has launched its Art of Dining Series, a year-long program pairing chef-led tasting menus with its signature coffee blend in major U.S. cities.
illy is bringing coffee and fine dining together with its new Art of Dining Series, a year-long program featuring chef-led dining experiences in cities including Miami, New York, Los Angeles, and San Francisco.
The series launched in March with a dinner at Boia De in Miami and will continue with curated events built around custom tasting menus inspired by illy’s signature blend. One of the upcoming stops is set for June in San Francisco at Wolfsbane, where illy Chef Ambassador Rupert Blease will create a menu inspired by his own bespoke illy blend.
The company says the program is designed to create immersive, in-person experiences that connect guests with the illy brand through flavor, atmosphere, and hospitality. The launch also builds on illy’s broader gastronomy strategy, including its Chef Ambassador program and its role as the exclusive coffee partner of World’s 50 Best Restaurants for the past four years.
Founded in Trieste, Italy, in 1933, illy is known for its 100% Arabica coffee blend and global presence in more than 140 countries.
Source: illycaffè via PR Newswire
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