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Home > Best American Hefeweizens - Top 10 Ranked by the U. S. Open Beer Championship

Best American Hefeweizens - Top 10 Ranked by the U. S. Open Beer Championship


 
This Top Ten American Specialty Wheat List is from America's Best and Top Ten. On July 4, 2009, this list will be from the results of the 2009 US Open Beer Championship.

1. Easy Street Wheat - Odell Brewing - Colorado
2. Haystack Wheat - Left Hand Brewing - Colorado
3. Schlafly Hefeweizen - Saint Louis Brewery - Missouri
4. UFO Hefeweizen - Harpoon Brewery - Massachusetts
5. Smuttynose Summer Weizen - Smuttynose Brewing - New Hampshire
6. Whitetail Wheat - Montana Brewing - Montana
7. Hefeweizen - Pyramid Ales - Washington
8. Widmer Hefeweizen - Widmer Brothers - Oregon
9. Mueller Unfiltered Wheat - Springfield Brewing - Missouri
10. Samuel Adams Hefeweizen - Boston Beer Company -
 

  
American Specialty Wheat
Subcategory: Light Hefeweizen
This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. Hop characters may be light to moderate in bitterness, flavor and aroma. Fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is usually straw to light amber, and the body should be light to medium in character. Diacetyl should not be perceived. Because this style is served with yeast the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill haze is also acceptable. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops. 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: 1.036-1.056
FG: 1.006-1.018
Alcohol by Volume: 3.5-5.5%
IBU: 10-35
Color SRM: 4-10
 
Subcategory: Dark American Hefeweizen
This beer can be made using either ale or lager yeast. It can be brewed with 30 to 75 percent malted wheat, and hop rates may be low to medium. Fruity-estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Color is dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. Diacetyl should not be perceived. Because this style is intended to be served with yeast the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Chill haze is also acceptable. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of malt and hops. 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: 1.036-1.050
FG: 1.004-1.016
Alcohol by Weight: 3-4%
IBU: 10-25
Color SRM: 9-22





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