As an expert sommelier and brewer, I can confidently say that most beers do not contain wheat as an ingredient. The primary grain used in the majority of good beers is barley. Barley provides the essential sugars and enzymes needed for fermentation, resulting in the characteristic flavors and aromas of beer.
However, it is worth noting that some cheaper, mainstream American beers do use alternative grains in addition to barley. For example, Budweiser uses rice as a substitute, while Coors incorporates corn into their brewing process. These substitutions are often made to reduce production costs and enhance the lightness of the beer.
That being said, wheat and other grains are utilized in certain specialty or region-specific beers. Wheat beers, such as German Hefeweizens or Belgian Witbiers, prominently feature wheat as a key ingredient. These beers offer a distinct flavor profile, often characterized by a refreshing, fruity, and slightly spicy taste.
Additionally, other grains like rye, oats, and sorghum can be used in brewing to create unique and interesting beer styles. Rye adds a peppery and slightly earthy note, while oats contribute to a smooth and creamy mouthfeel. Sorghum, a gluten-free grain, is commonly used in gluten-free beers to cater to individuals with gluten sensitivities or celiac disease.
In my personal experience, I have enjoyed exploring the diverse world of beer and discovering the various grains used in different styles. Trying a traditional Bavarian wheat beer with its banana and clove flavors or savoring a rich and robust oatmeal stout has allowed me to appreciate the versatility and craftsmanship of brewers.
To summarize, the majority of beers do not contain wheat, with barley being the primary grain used. Cheaper American mainstream beers may incorporate rice or corn, but these are exceptions rather than the norm. Wheat and other grains like rye, oats, and sorghum are utilized in specialty or region-specific beers, offering a wide range of flavors and options for beer enthusiasts.