Reading this book has heightened my appreciation of wheat beers. I learned that it is not just the amount of phenolics a beer contains, but the type, as well. I had previously associated "phenolic" with a medicine-like taste; Warner showed the way to another type of phenolic, which gives a pleasant clove taste and aroma. Knowing not only what I enjoy about a particular beer, but why, as well, has been a pleasant experience.
Warner starts the book with mention of his apprenticeship at a Weissbier brewery and study at Weihenstephan, and ends with small-batch recipes and a discription of several different brands. The latter tells you where in Germany these brands are brewed, and he encourages you to visit and taste in person. I would like to arrange a side trip to Freising and other Weissbier towns during my next trip to Germany!
My sole (and relatively minor) criticism is directed not so much at this particular book, as it is at the entire series. The non-brewing reader may find some of the information uninteresting, while the brewer is hungry (thirsty?) for more detail. Is the Classic Beer Styles series for homebrewers? Or is it for people who happen to enjoy good beer? I don't think it is a bad idea to try to serve both (albeitoverlapping) markets, but there are some areas that definately are of more interest to one than the other. The glossary at the end, however, will be of interest to both types of reader; several German technical terms used in the text are defined.
Nevertheless, I found German Wheat Beer to be a fascinating book about some unique beer styles. I recommend it for both beer afficionados and craft brewers alike.