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Hefeweizen (Hefevisen, Heffevisen, Hefe-Weizen, Hefe-Weisse, etc.) is a Bavarian or German wheat beer. It is only lightly hopped, pale cloudy, and fruity. The fruitiness normally comes strictly from the yeast esters. Notable flavor profiles include banana, cloves, or vanilla. Though these flavors can be muted, accentuated or even absent, depending on the brewer.
Last year has been a good one for me and Hefeweizen. I've tried many examples of the style, both commercial and homebrewed. For a good example of over the counter brew, I'm currently favoring "Franziskaner Hefe-Weisse."
Day one in San Diego, prelude to the Saga of the Hefeweizen.
We're feeling about as happy as anyone whose just spent nearly six hours on a plane. Apparently the one type of restaurant in the Gaslamp district is bar. There is every type of bar imaginable; even the sushi place serves vodka. At happy hour, all bars are loud. Not really a soothing atmosphere.
We find a place with outside seating, away from the noise pollution. It's called Moose McGillycuddy's.
Our appetizers are nice. They have Hefeweizen on tap and it is wonderful. It is light and fruity, the banana is strong. The hops is subdued. It is altogether refreshing. We will have to have this again before we leave. It's brewed locally.
Forward to Day five, our last night in town. We've found a place called "Rock Bottom Restaurant & Brewery" that has a Hefeweizen that's made in house and on tap. They are the first stop.
Their Hefeweizen is good, but doesn't have the characteristics we wanted. It's too hoppy, too bitter. We conclude the hops proportion might have been right, but that it could have been added too early in the boil. There is a sweet malt flavor struggling to be free and some banana ester that is there only if you know to look.
The brew master was on site and we wanted to discuss his creation with him. He couldn't come see us, but our bartender seemed to know him well. I tried to explain, but it took I more humorous turn than I'd planned. I started to explain why early hopping wasn't a good idea...
Me: You see, putting the hops in too early just plain spanks down the banana ester.
Barkeep: The beer spanks the banana?
Obviously, all further explanation was lost. Barflies did spit takes and didn't even know why.
Me: Just tell him the hops is coming in too early. He'll understand.
Barkeep: It's cumin' too early. Oh yeah, he'll get that!
Time to make our exit, stage left.
Well, now we really want the beer we first experienced in town. We want it so bad, we brave the strong rain that's started. That rain forces us inside.
Belly up to the bar, we excitedly order to two Hefeweizen. Our bartenders doesn't bat an eye and serves them up promptly. I greedily take a first swig.
Hmm. Well, I did still have some taste for the prior beer in my mouth. I take a small sip and wash my pallet with it. Sip two. My memory has failed me; this is not the refreshing wheat beer I recalled. There's a crushed lemon in it and a strong lemon hit. The day one Hefeweizen had that, but didn't taste like this. It's a little cloudier. The first one had been a little clearer than's normal for the style. Maybe we got the bottom of the barren. If the keg had been sitting on it's lees for too long, it might have gone skunk.
Me: We had Hefeweizen here last Friday that was wonderful. This one, pardon me, is not so wonderful. Is it the same one?
Barkeep: Oh, no, you're right, it's different. We changed kegs. There's a Budweiser convention in town.
Me: Ok... why did you change kegs then? Did you think Budweiser people would prefer crappy beer? ( a reasonable assumption, I'll grant )
Barkeep: Well, you see, it's their brand of Hefeweizen. All the taps now have beer from the Budweiser.
Me: Um, thanks. You may want to warn your regulars.
For amusement, search up some opinions of "Michelob Hefeweizen".
Last year has been a good one for me and Hefeweizen. I've tried many examples of the style, both commercial and homebrewed. For a good example of over the counter brew, I'm currently favoring "Franziskaner Hefe-Weisse."
Day one in San Diego, prelude to the Saga of the Hefeweizen.
We're feeling about as happy as anyone whose just spent nearly six hours on a plane. Apparently the one type of restaurant in the Gaslamp district is bar. There is every type of bar imaginable; even the sushi place serves vodka. At happy hour, all bars are loud. Not really a soothing atmosphere.
We find a place with outside seating, away from the noise pollution. It's called Moose McGillycuddy's.
Our appetizers are nice. They have Hefeweizen on tap and it is wonderful. It is light and fruity, the banana is strong. The hops is subdued. It is altogether refreshing. We will have to have this again before we leave. It's brewed locally.
Forward to Day five, our last night in town. We've found a place called "Rock Bottom Restaurant & Brewery" that has a Hefeweizen that's made in house and on tap. They are the first stop.
Their Hefeweizen is good, but doesn't have the characteristics we wanted. It's too hoppy, too bitter. We conclude the hops proportion might have been right, but that it could have been added too early in the boil. There is a sweet malt flavor struggling to be free and some banana ester that is there only if you know to look.
The brew master was on site and we wanted to discuss his creation with him. He couldn't come see us, but our bartender seemed to know him well. I tried to explain, but it took I more humorous turn than I'd planned. I started to explain why early hopping wasn't a good idea...
Me: You see, putting the hops in too early just plain spanks down the banana ester.
Barkeep: The beer spanks the banana?
Obviously, all further explanation was lost. Barflies did spit takes and didn't even know why.
Me: Just tell him the hops is coming in too early. He'll understand.
Barkeep: It's cumin' too early. Oh yeah, he'll get that!
Time to make our exit, stage left.
Well, now we really want the beer we first experienced in town. We want it so bad, we brave the strong rain that's started. That rain forces us inside.
Belly up to the bar, we excitedly order to two Hefeweizen. Our bartenders doesn't bat an eye and serves them up promptly. I greedily take a first swig.
Hmm. Well, I did still have some taste for the prior beer in my mouth. I take a small sip and wash my pallet with it. Sip two. My memory has failed me; this is not the refreshing wheat beer I recalled. There's a crushed lemon in it and a strong lemon hit. The day one Hefeweizen had that, but didn't taste like this. It's a little cloudier. The first one had been a little clearer than's normal for the style. Maybe we got the bottom of the barren. If the keg had been sitting on it's lees for too long, it might have gone skunk.
Me: We had Hefeweizen here last Friday that was wonderful. This one, pardon me, is not so wonderful. Is it the same one?
Barkeep: Oh, no, you're right, it's different. We changed kegs. There's a Budweiser convention in town.
Me: Ok... why did you change kegs then? Did you think Budweiser people would prefer crappy beer? ( a reasonable assumption, I'll grant )
Barkeep: Well, you see, it's their brand of Hefeweizen. All the taps now have beer from the Budweiser.
Me: Um, thanks. You may want to warn your regulars.
For amusement, search up some opinions of "Michelob Hefeweizen".