1. EOS Hefeweizen -
Nebraska Brewing, Papillion, Nebraska
2. Ayinger Brau-Weisse - Brauerei Aying, Germany
3. Schell's Hefeweizen - August Schell Brewing, New Ulm, Minnesota
4. Leavenworth Boulder Bend Dunkelweizen, Fish Brewing, Olympia, WA
5. Tumblewheat, Altitude Chophouse and Brewery, Laramie, WY
6. Leavenworth Whistling Pig Hefeweizen, Fish Brewing, Olympia, WA
7. Whitetail Wheat, Montana Brewing, Billings, MT
8. Miners Gold, Lewis & Clark Brewing, Helena, MT
9. Sierra Nevada Kellerweis Hefeweizen - Sierra Nevada Brewing,
Chico, CA
10. Dancing Man Wheat - New Glarus Brewing Company, New Glarus, WI
South German
Hefeweizen
The aroma and flavor of a weissbier with yeast is decidedly
fruity and phenolic. The phenolic characteristics are often
described as clove- or nutmeg-like and can be smoky or even
vanilla-like. Banana-like esters are often present. These beers
are made with at least 50 percent malted wheat, and hop rates
are quite low. Hop flavor and aroma are absent. Weissbier is
well attenuated and very highly carbonated, yet its relatively
high starting gravity and alcohol content make it a medium- to
full-bodied beer. The color is very pale to pale amber. Because
yeast is present, the beer will have yeast flavor and a
characteristically fuller mouthfeel, and may be appropriately
very cloudy. No diacetyl should be perceived. Brewer may
indicate on the bottle whether the yeast should be intentionally
roused or if they prefer that the entry be poured as quietly as
possible.
OG: 1.047-1.056
FG: 1.008-1.016
Alcohol by Weight: 3.9-4.4%
IBU: 10-15
Color SRM: 3-9
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