Blood sausage similar ingredients, is also eaten in Bosnia, Croatia, Serbia, and Slovenia during winter time, usually with sauerkraut and cooked potatoes. In Romania, the traditional "sângerete" (from "sânge", "blood" in Romanian) is made from shoulder butt pork meat, pork blood and a filler such as pre-boiled rice seasoned with pepper, garlic and basil. It has many regional variants, but the most common are the "sângerete" from Transylvania. Similarly, in Czech cuisine, "jelito" is made from second-rate pork, pig's blood and peeled barley; the stuffing served by itself, unformed, is called "prejt". In Denmark, "blodpølse" is made from pigs's blood and suet,
Wheat beer aroma are typically low. The ester and phenolic aspects are produced by the special type of yeast, rather than the high fraction of wheat in the grain bill. The carbonation level can range from 5.5 grams per liter (approximately 2.7 volumes; slightly higher than that of most other German beers) to 7 grams per liter, or more. This produces a generous stand of foam, especially in light of the high protein content of wheat malt. Wheat beer Wheat beer is a beer, usually top-fermented, which is brewed with a large proportion of wheat relative to the amount of malted barley.