Wheat beer

Chill it well, then pour slowly into a tall glass, leaving a little in the bottle. Swirl the remaining beer gently to lift any yeast sediment and pour it in if you want the cloudy finish typical of many unfiltered wheat beers.

Cloudiness often comes from suspended yeast and wheat proteins, rather than from the beer being spoiled. The sediment is safe to drink; gently swirling the last bit in the bottle mixes it through.

Its soft, often fruity or spicy character works well with grilled sausages, roast chicken, mild cheeses and lightly spiced dishes. A Belgian-style wheat beer also pairs nicely with mussels or prawns.

Keep unopened bottles or cans in a cool, dark place; chilling them before serving helps preserve their fresh flavour. Once opened, keep the beer refrigerated and drink it promptly, as it quickly loses its fizz.

Yes: use it in a batter for fish or vegetables, or add a splash to a stew. Its yeastiness and possible citrus or spice notes are more noticeable than in many lagers, so start with a modest amount.

Most wheat beers are brewed with wheat and barley, so they contain gluten and are not suitable for someone who must avoid it. Choose a beer specifically labelled gluten-free if you need to avoid gluten.