This lives up to all the hype. One of the best Hefeweizens in the world is brewed in Texas. That’s not as strange as it seems though. [PN]
From the brewer:
“Modeled after the classic wheat beers of Bavaria, our Hefeweizen has a cloudy, straw-colored appearance with a thick, creamy head. It is fermented with an authentic Weizenbier yeast strain which imparts delicate notes of clove, vanilla and banana which harmonize perfectly with its mild refreshing tartness. Together these flavors create the perfect thirst quencher to beat the Texas heat.”
Lately, I’ve been all about trying new high-quality micro brews–and it’s been tasty. Tried the Santa Cruz Mountain Brewery’s Hefeweizen last night which was quite good, but the winner of them all goes to Lost Coast’s Raspberry Brown so far.
Brotha From Anotha Motha is a Bavarian-style Hefeweizen on rotational release. This marks my first experience with Widmur Brothers. I would first like to thank the Frank Creative design firm of Portland, Oregon for their thoughtful donation. Aromas blend the classic Pilsner grain quality together with hints of wheat and biscuit malts. Moderate sweetness is detected. Hops pull in a faint accent of lemon which melds to funky, fruity yeast that smells faintly of banana, clove, and vanilla.
The palate opens in smooth, sweet wheat while gentle grain flavors begin to unfold. Crisp carbonation pairs with a mild citrus element like lemon. Floral yeast blends a sort of wild flower character together with clove. Submissive hops emerge from behind in an herbal, leafy touch with suggestions of sage. Fruity highlights close in a blend of flavor similar to star fruit and orange. Muted bitterness settles, then closes with a clean mouthfeel.
Overall, I think this is a good domestic take on a traditional style. Drinkability is superb, because the sustain is incredibly short. On the downside, I think it ends up a bit too watered down. You all know this isn’t my go-to style, but it’s always refreshing to return to the foundations of beer. Widmur gave this a good shot. I’m satisfied.
our combination of three malts: a wheat malt, pilsner malt, & crystal malt
after grinding the malts, they were added to an enormous pot of hot water & heated to create the mash
once heated to a certain temperature, we removed a third of the mash & heated it separately, creating the decoction mash, which enhances the flavor of & adds complexity to our resulting beer
the hot decoction is returned to the main mash, raising the temperature & enhancing the beer’s maltiness
after heating the mash once again we strained out all the malt & transferred the liquid, called wort, to another kettle. while heating & circulating the wort, we added the hops
next, the wort is transferred into the fermenter. by passing it through a heat transfer device first, we can almost instantly drop the temperature of the hot wort down to a temperature that will not kill our yeast
happy & bubbling yeast is added to the fermentor & the entire thing is sealed up to ferment
after a month of waiting, it’s time to bottle! this is actually a batch of dunkel that we had brewed about a month before. after fermenting for the 3-4 weeks, the yeast & other sediments had settled, so we opened a valve at the bottom of the fermentor to let it out
dextrose, a priming sugar, is added to the fermented beer just before bottling. during another period of fermentation in the bottle, the dextrose will add carbonation to our beers
the brew is funneled into bottles
& a lid is pressed & sealed into place
in just another few weeks the beer will be tasty & bubbly- just in time for the holidays ^o^
It’s an awesome Saturday afternoon outside and as I crack open this beer and reheat leftover pizza, the biggest decision I have to make is whether to watch the NCAA basketball tournament or the National Lampoon’s Vacation marathon on AMC. This beer was sent to me by my friend Betty who lives up in the Northwest. When I won the brewmaster “Cuisinternship” with Full Sail Brewing, I brewed with John Harris, a well known brewer (who also developed many of Deschutes’ recipes). A couple years ago, John left Full Sail to start his own brewery in Portland – Ecliptic Brewing. Therefore, I asked my friend Betty if she could send me a beer or two from Ecliptic when she was able to find them.
The bottle says “The brilliant Spica is the brightest star in the constellation Virgo. Spica HefePils is brewed in the unfiltered Kellerbier style. Exclusive use of Pale malt gives this lager a pleasing my body and light golden color. Sterling hops bring a rich herbal hop character and work with the unfiltered yeast to end on a nice spicy flavor.”
Location: Poured into a half liter Hefeweizen glass at my home in Bloomington, IL
Numbers: 5.5% ABV, 38 IBUs, 130 Calories
Appearance & Aroma: It’s golden-yellow in color and fairly hazy. There’s a decent amount of carbonation in it, leaving a huge, fluffy, bright white head with great retention and lacing. The aroma is somewhat grainy-bready with an earthy-herbal hop smell.
Taste & Feel: The body is light and the mouthfeel is mostly smooth with a bit of carbonation crispness. The flavor up front is… (More on Ecliptic Brewing – Spica Hefepils)
The Zurich airport, now in full Christmas attire, opened a beer bar not long time ago. Please understand this is no trivial thing, in a world where beer is mostly looked down. The many shelves offer only 8 brews (many from small local breweries) in such an orderly manner that it looked to me like a cold storage area. I guess this very small offering is also the reason the beer selection is rather unimpressive - they wanted to stick with average tastes, the safe side probably. The average Germans won’t complain for sure. I’m expecting to pass by in another couple of days but in such an early morning that I won’t benefit (yet again) from this offering. Yes, flying abroad soon again, compromising even more my German beer calender - which I will not carry along please understand. Today however I’m still around and enjoying another Hefeweizen, this time from the Eichbaum brewery. Nice fizzy cloudy beer here, fruity and not sweet at all (but not sour either), I enjoyed it. It also tastes somewhat familiar but I’m too tired to check the previous days for the possible candidate… 2:30am here and the clock will ring in 4 hours. Vacation is near though.
In the Beer Bible, Jeff Alworth draws a connection between Bavaria’s cloudy weissbier and the rustic traditions of Belgium. There is definite overlap in technique and flavor.
Georg Schneider opened his weizen brewery over one hundred fifty years ago. Today Georg Schneider VI owns the company and it is still making wheat beer, nothing but wheat beer, the traditional way: open fermenters, bottle conditioning, no filtering – except for the kristalweizen, but that’s new.
Schneider Weisse Original is a shade or two darker than the usual hefeweizen. It’s got a maltier body, toasty. But it also has the usual hallmarks of Bavarian yeast, banana and spice, even a hint of bubblegum. Too bad I got a dead bottle. No head, muted flavor.
Maybe you should go buy a copy of Jeff’s book? Use this link and I might be able to afford a fresher bottle next time.
Did I mention I was last week in Sweden? I know I did mention, but I think I omitted the fact I crashed a Systembolaget store and got all those Swedish beer cans for my collection. I actually had to buy a new suitcase to be able to bring them home as the post has funny opening times and I couldn’t find where to get a carton box to save my life. I didn’t mind it, though, sacrifices are expected. Of course, the Systembolaget - state monopoly alcohol stores - sell also foreign beers so I got also some non-Swedish goodies, but now it’s all about Sweden. Except that I just realized the above picture includes also three Danish Carlsbergs… oops, sorry for the mix-up. Uh and I have another two cans in my fridge for later consumption, another mix-up… sorry they are simply too many and I got confused. Eh. To come back to the beer advent calendar: the 11th day brought out a good fruity weizen, a bit sweet and a bit sour and a bit bitter, so I totally enjoyed it. It’s also rather light and if I only had another one…
Authentic German Hefeweizen. You might know this already, but I love wheat beers. German… Belgian… French… it doesn’t really matter. I enjoyed this guy with a personal pizza: )
Poured into a pint glass, as my new Weizen glass wasn’t clean. Pours a golden straw color with a nice fluffy head. Smell is awesome. Yeasty as expected with the pronounced clove scent of the style. Taste is absolutely outstanding. Zesty yet creamy flavour of bananas, bread and cloves with a little bit of lemon maybe. Great carbonation. Totally balanced and smooth with just enough bitterness.
By far and away my favorite Hefe so far. Far better in my opinion than the Hacker-Pschorr or Konig-Ludwig, and better than the Paulaner. Haven’t tried a Weihenstephaner, so it will be interesting to compare.