--Used 2 different green teas from Bulk Barn--
10A. Weissbier
Overall Impression: A pale, refreshing German wheat beer
with high carbonation, dry finish, a fluffy mouthfeel, and a
distinctive banana-and-clove yeast character.
Aroma: Moderate to strong phenols (usually clove) and fruity
esters (typically banana). The balance and intensity of the
phenol and ester components can vary but the best examples
are reasonably balanced and fairly prominent. The hop
character ranges from low to none. A light to moderate wheat
aroma (which might be perceived as bready or grainy) may be
present but other malt characteristics should not. Optional, but
acceptable, aromatics can include a light to moderate vanilla
character, and/or a faint bubblegum aroma. None of these
optional characteristics should be high or dominant, but often
can add to the complexity and balance.
Appearance: Pale straw to gold in color. A very thick,
moussy, long-lasting white head is characteristic. The high
protein content of wheat impairs clarity in an unfiltered beer,
although the level of haze is somewhat variable.
Flavor: Low to moderately strong banana and clove flavor.
The balance and intensity of the phenol and ester components
can vary but the best examples are reasonably balanced and
fairly prominent. Optionally, a very light to moderate vanilla
character and/or faint bubblegum notes can accentuate the
banana flavor, sweetness and roundness; neither should be
dominant if present. The soft, somewhat bready or grainy
flavor of wheat is complementary, as is a slightly grainy-sweet
malt character. Hop flavor is very low to none, and hop
bitterness is very low to moderately low. Well-rounded,
flavorful palate with a relatively dry finish. The perception of
sweetness is more due to the absence of hop bitterness than
actual residual sweetness; a sweet or heavy finish would
significantly impair drinkability.
Mouthfeel: Medium-light to medium body; never heavy.
Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy
fullness that may progress to a light, spritzy finish aided by
high to very high carbonation. Always effervescent.
Comments: These are refreshing, fast-maturing beers that
are lightly hopped and show a unique banana-and-clove yeast
character. These beers often don’t age well and are best enjoyed
while young and fresh. The version mit hefe is served with
suspended yeast; the krystal version is filtered for excellent
clarity. The character of a krystal weizen is generally fruitier
and less phenolic than that of the weissbier mit hefe. May be
known as hefeweizen, particularly in the United States.
History: While Bavaria has a wheat beer tradition dating back
hundreds of years, brewing wheat beer used to be a monopoly
reserved for Bavarian royalty. Modern weissbier dates from
1872 when Schneider began production. However, pale
weissbier only became popular since the 1960s. It is quite
popular today, particularly in southern Germany.
Characteristic Ingredients: By German brewing tradition,
at least 50% of the grist must be malted wheat, although some
versions use up to 70%; the remainder is typically Pilsner malt.
A decoction mash is traditional, although modern brewers
typically don’t follow this practice. Weizen ale yeast produces
the typical spicy and fruity character, although high
fermentation temperatures can affect the balance and produce
off-flavors.
Vital Statistics: OG: 1.044 – 1.052
IBUs: 8 – 15 FG: 1.010 – 1.014
SRM: 2 – 6 ABV: 4.3 – 5.6%
Commercial Examples: Ayinger Bräu Weisse, HackerPschorr Weisse, Paulaner Hefe-Weizen Naturtrüb, Schneider
Weisse Unser Original, Weihenstephaner Hefeweissbier
Tags: standard-strength, pale-color, top-fermented, centraleurope, traditional-style, wheat-beer-family, malty
