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Home > Best German Hefeweizen - Top Ten Ranked by the 2011 U.S. Open

Best German Hefeweizen - Top Ten Ranked by the 2011 U.S. Open

This Top Ten German Hefeweizen list is from America's Top 10 and from the results of the 2011 U.S. Open Beer Championship.
1. Ayinger Brau-Weisse - Brauerei Aying, Germany
2. Howling Wolf - Grand Teton Brewing, Idaho
3. Schell's Hefeweizen - August Schell Brewing, Minnesota
4. Sierra Nevada Kellerweiss, Sierra Nevada Brewing
5. EOS – Nebraska Brewing - Nebraska
6. Crack'd Wheat - New Glarus Brewing - Wisconsin
7. Rahr’s Summertime Wheat, Rahr Brewing
8. Weihenstephaner Hefeweissbier - Brauerei Weihenstephan - Germany
9. Summer Ale – Redbrick Brewing - Georgia
10. Paulaner Hefe-Weissbier - Naturtrüb Paulaner Salvator Thomasbraeu - Germany

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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