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'Does that mean that wheat decreases shelf life[?]' In certain instances, yes. Higher-protein wheat can lead to haze instability (you probably don't care in a wheat beer but you might in other styles). The proteins may also lead to flavor instability, for instance in the presence of dying yeast cells (the yeast excrete an enzyme [protease] into the beer ...


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How can you ascribe it to the wheat? IPA also is much better fresh and young and has no wheat. I think it's more due to yeast character, but you'd have to define what it is you don't like abut them.


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Just complementing the answer above: Wheat malt also increases the body. It greatly improves the head retention, even in small quantities (5-10%). May result in a slight white haze due to proteins in suspension. When brewing with wheat, it is common to add a protein rest (between 45 and 55 degress Celsius) for breaking down proteins into smaller proteins ...



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