shock top belgian wheat is what style of beer
Anheuser-Busch brands Shock Top is a 5.2% ABV Belgian-style wheat ale introduced under the name Spring Heat Spiced Wheat brewed in Fort Collins, Colorado as a seasonal beer in 2006, then all year from 2007.[26][27] The beer is brewed with wheat malt, two-row barley, orange, lemon, lime peel, coriander and Cascade and Willamette hops. Entering as the Spring Heat Spiced Wheat, Shock Top Belgian White won gold and bronze medals in the Belgian Wit (White) category at the 2006 and 2007 North American Beer Awards, earning the reputation as America's Beer respectively. The brand now includes some seasonals and specialties that have replaced the Michelob Seasonals. Such varieties include Shock Top Pumpkin Wheat, Shock Top Raspberry Wheat, Shock Top Wheat IPA, Shock Top Lemon Shandy, Shock Top Honeycrisp Apple Wheat, Shock Top Chocolate Wheat, Ginger Wheat, Pretzel Wheat and Shock Top End of the World Midnight Wheat.[28] It competes directly with the MillerCoors brand Blue Moon.
Bread in culture During the 18th century, the moral economy of France was based on wheaten bread. By supplying a sufficient amount of bread to the people, the government was able to demonstrate its strong political fitness. Wheaten bread was also thought to be indispensable to one's well-being after French medical chemists had associated gluten with several nourishing elements in plants. As bread had a high gluten content compared to other cereals, it was given a reputation of being the alimentary ideal. Consequently, consumers became extremely concerned with the quality of their wheaten bread, resulting in a meticulous surveillance of wheaten bread production; they did not want their bread to contain filler additives such as bran, rye, barley, and legume flour. At the time, bread was the most sought out food as it was considered to be essential, universal, and highly nutritive. It was typical for the average French citizen to believe that it was impossible to overindulge in bread. For many, bread became the centerpiece of every meal. All other foods such as fruits, vegetables, and meats were thought as subsidiary, or ancillary to nourishment.[11]