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Posted: 9/24/2014 8:45:45 AM EDT
[#1]
Is that where Laverne and Shirley worked?
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Posted: 9/24/2014 8:49:23 AM EDT
[#2]
Quote HistoryQuoted: So yes, it changes the flavor. Quote HistoryQuoted: Quoted: At the bottom of every hefe weiss is a layer of yeast. The yeast must be stirred up and poured in with the rest of the beer inside of a glass. So yes, it changes the flavor. Thus endeth the lesson Just watch the video He did a decent job but i leave it least an ounce in the glass to help collect the yeast. |
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Posted: 9/24/2014 8:55:39 AM EDT
[#3]
Had another German alternative this past weekend at Oktoberfest Zinzinnati.
Erdinger Oktoberfest Weißbier 
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Posted: 9/24/2014 9:12:45 AM EDT
[#4]
Love me a great German wheat beer!
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Posted: 9/24/2014 9:12:53 AM EDT
[#5]
Quote HistoryQuoted:
Are you serious? 
The clove and banana notes are characteristic of the yeast used to brew the style. Quote HistoryQuoted:
Quoted:
Bought the sampler pack at costco, sorry to say ....HATED IT, and i like german/wheat beers. Never got how they put bananas in the beer 
Do bananas grow in Germany ?
The clove and banana notes are characteristic of the yeast used to brew the style. More technically, the smells and tastes of said Bananas and cloves come from esters as a by product of yeast converting sugar to alcohol. Zee Germans perfected brewing around 1500 using decot mashing with shitty, hard to work with malts. Yeast was natual but had to be cultivated correctly, brewing commercial beer was a very complex and important event in history. |
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Posted: 9/24/2014 12:03:46 PM EDT
[#6]
Quote HistoryQuoted: Quote HistoryQuoted: So just swirling it has the same effect right?Quoted: Quoted: At the bottom of every hefe weiss is a layer of yeast. The yeast must be stirred up and poured in with the rest of the beer inside of a glass. So yes, it changes the flavor. Thus endeth the lesson Just watch the video He did a decent job but i leave it least an ounce in the glass to help collect the yeast. |
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Posted: 9/24/2014 12:15:11 PM EDT
[#7]
Weihenstephaner is excellent, you should also try Ayinger.
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Posted: 9/24/2014 12:35:42 PM EDT
[#8]
Quote HistoryQuoted: More technically, the smells and tastes of said Bananas and cloves come from esters as a by product of yeast converting sugar to alcohol. Zee Germans perfected brewing around 1500 using decot mashing with shitty, hard to work with malts. Yeast was natual but had to be cultivated correctly, brewing commercial beer was a very complex and important event in history. Quote HistoryQuoted: Quoted: Quoted: Bought the sampler pack at costco, sorry to say ....HATED IT, and i like german/wheat beers. Never got how they put bananas in the beer Do bananas grow in Germany ? The clove and banana notes are characteristic of the yeast used to brew the style. More technically, the smells and tastes of said Bananas and cloves come from esters as a by product of yeast converting sugar to alcohol. Zee Germans perfected brewing around 1500 using decot mashing with shitty, hard to work with malts. Yeast was natual but had to be cultivated correctly, brewing commercial beer was a very complex and important event in history. One of the tricks in brewing a good weiss is balancing those two compounds. You can get more of both by increasing the fermentation temperature, and you can increase the 4-VG by doing a ferrulic acid rest in your mash, or playing various tricks with the yeast. Fermenting at higher temps will produce strawberry esters, which combined with with the banana esters actually smells like bubblegum.
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Posted: 9/24/2014 12:40:04 PM EDT
[#9]
Quote HistoryQuoted: Thus endeth the lesson Quote HistoryQuoted: You can attempt to swirl a full beer. It won't work too well for you Quoted: Quoted: Quoted: At the bottom of every hefe weiss is a layer of yeast. The yeast must be stirred up and poured in with the rest of the beer inside of a glass. So yes, it changes the flavor. Thus endeth the lesson Just watch the video He did a decent job but i leave it least an ounce in the glass to help collect the yeast. |
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Posted: 9/24/2014 12:49:42 PM EDT
[#10]
Quote HistoryQuoted: There is sufficient yeast in suspension in the beer in the keg. If you ever get the first pour off a weiss keg that has been sitting for too long, it will be basically be an opaque glass of yeast and you should send it back. Quote HistoryQuoted: Quoted: I'm also curious about getting it from a keg. Do they dump the keg out and add the yeast from the bottom of the keg to each glass? |
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Posted: 9/24/2014 12:52:26 PM EDT
[#11]
Quote HistoryQuoted: So is the density of the beer in the keg different than the density of the beer in the bottle? A bottle is of sufficient diameter to negative surface tension effects that might affect suspended particles. Quote HistoryQuoted: Quoted: Quoted: I'm also curious about getting it from a keg. Do they dump the keg out and add the yeast from the bottom of the keg to each glass? |
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Posted: 9/24/2014 2:00:33 PM EDT
[#12]
Quote HistoryQuoted:
Had another German alternative this past weekend at Oktoberfest Zinzinnati.
Erdinger Oktoberfest Weißbier <a href="http://imgur.com/3ESoNQo" target="_blank">http://i.imgur.com/3ESoNQol.jpg</a> Plastic cup....  Really? 
I live 7mls from the Ayinger Brewery, so any visiting ARFCOMMER is welcome to do a brewery tour with me. I know people that know some people... 
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Posted: 9/24/2014 2:05:19 PM EDT
[#13]
Quote HistoryQuoted: The Dunkel is Awesome. Franzikaner also makes an outstanding Dunkel. |
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Posted: 9/24/2014 2:15:14 PM EDT
[#14]
I like Franzikaner and Paulaner
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Posted: 9/24/2014 2:15:16 PM EDT
[#15]
Spaten Oktoberfest
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Posted: 9/24/2014 2:25:27 PM EDT
[#16]
Quote HistoryQuoted: The kegs are probably force-carbed before kegging, while the bottles have fresh wort added and are allowed to condition in the bottle. They're treated differently, and mostly it's just that the bottles spend more time on a shelf somewhere. I like beer, you like beer. That's good enough for me.  |
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Posted: 9/24/2014 2:45:04 PM EDT
[#17]
Quote HistoryQuoted: I love how the answers (guesses really) get more convoluted as we go. The fact is that you can not tell the difference between a drink of beer from a bottle or a glass. Originally it was the volatile molecules that mattered and now it's the mysterious suspended or non-suspended yeast. There are those that argue that the shape of the glass matters as well. It's pretentious crap. You can say things like that's how it's traditionally served etc. But that doesn't matter either. you see "traditionally the monks brewed their beer in small batches using crap like wooden tubs. Now, however, Weihenstephaner just like all major breweries use giant stainless tanks and automated equipment the monks could not have even have imagined. It makes for a nice story to talk about tradition but it just isn't based on facts or science. I like beer, you like beer. That's good enough for me. Quote HistoryQuoted: Quoted: The kegs are probably force-carbed before kegging, while the bottles have fresh wort added and are allowed to condition in the bottle. They're treated differently, and mostly it's just that the bottles spend more time on a shelf somewhere. I like beer, you like beer. That's good enough for me. You also seem to be conflating the brewing vessel versus the serving vessel, which is a non sequitor. Furthermore, if you think that the historical beers brewed and aged in wood tasted the same as modern beers, you're simply wrong. That's one reason why barrel-aging is currently en vogue in the American craft beer industry; the beers taste different. Even the shape of the fermentor matters; that's why the modern Weheinstephener weissbeir you mention is brewed in squat, open vats, as opposed to the sealed conical fermentors popular with American craft breweries.
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Posted: 9/25/2014 2:49:50 PM EDT
[#18]
Quote HistoryQuoted:
Very good wheat beer, but my favorites are Franziskaner and Maisel's. I like Franziskahner as well. I got this one time because they didn't have the Franz cold at the time. I think I like this a little better but both are good. Tried drinking a Blue Moon shortly after and no longer cared for the taste. 
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Posted: 9/25/2014 2:58:31 PM EDT
[#19]
Quote HistoryQuoted:
Thus endeth the lesson So just swirling it has the same effect right? You can attempt to swirl a full beer. It won't work too well for you https://www.youtube.com/watch?v=QHq86UfK5Ic Just watch the video He did a decent job but i leave it least an ounce in the glass to help collect the yeast. I'm also curious about getting it from a keg. Do they dump the keg out and add the yeast from the bottom of the keg to each glass? Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
At the bottom of every hefe weiss is a layer of yeast. The yeast must be stirred up and poured in with the rest of the beer inside of a glass. So just swirling it has the same effect right? You can attempt to swirl a full beer. It won't work too well for you https://www.youtube.com/watch?v=QHq86UfK5Ic Just watch the video He did a decent job but i leave it least an ounce in the glass to help collect the yeast. I'm also curious about getting it from a keg. Do they dump the keg out and add the yeast from the bottom of the keg to each glass? I had wondered this as well. We have a local shop that will sell the Weihenstephaner in a growler, but I wondered about the settling if purchased in this fashion. |
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Posted: 9/25/2014 2:59:52 PM EDT
[#20]
Quote HistoryQuoted: I had wondered this as well. We have a local shop that will sell the Weihenstephaner in a growler, but I wondered about the settling if purchased in this fashion. Quote HistoryQuoted: Quoted: Quoted: Quoted: Quoted: At the bottom of every hefe weiss is a layer of yeast. The yeast must be stirred up and poured in with the rest of the beer inside of a glass. So just swirling it has the same effect right? You can attempt to swirl a full beer. It won't work too well for you https://www.youtube.com/watch?v=QHq86UfK5Ic Just watch the video He did a decent job but i leave it least an ounce in the glass to help collect the yeast. I'm also curious about getting it from a keg. Do they dump the keg out and add the yeast from the bottom of the keg to each glass? I had wondered this as well. We have a local shop that will sell the Weihenstephaner in a growler, but I wondered about the settling if purchased in this fashion. |
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Posted: 9/25/2014 3:09:25 PM EDT
[#21]
I like this stuff. Always seems to knock my dick in the dirt
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Posted: 9/25/2014 3:36:12 PM EDT
[#22]
thought the title said something about someone eating a hampster...
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Posted: 9/25/2014 3:39:35 PM EDT
[#23]
Weihenstephaner Oktoberfest is another good one.
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Posted: 9/25/2014 3:39:50 PM EDT
[#24]
My favorite bier, period.
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Posted: 9/25/2014 3:41:25 PM EDT
[#25]
I'm not a fan of German beers in general but it's one of the best, IMO.
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Posted: 9/25/2014 3:47:19 PM EDT
[#26]
Quote HistoryQuoted: Reporting in from Oktoberfest in Munich ya'll!! We need pictures of the frauleins. |
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Posted: 9/25/2014 4:03:46 PM EDT
[#27]
Shit, now I have to go to the bier store.
Be back soon y'all. TXL Ok, just got back. Picked up a 6 of Harpoon UFO Hefe. Paulaner Hefe. Hofbrau original, and a 4 pack of Guinness. Plus a 1/5th of Jameson Gonna be a good weekend. TXL |
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Posted: 9/25/2014 4:34:25 PM EDT
[#28]
Quote HistoryQuoted:
It is a good one. I prefer Hacker Pschorr over all of them, but it's really hard to find locally. Good beer! 
Hacker-Pschorr-Dunkle from my kegerator.
p.s. Yes I know, "Best served at room temperature". This picture was a joke poking fun at that. |
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Posted: 9/25/2014 7:57:03 PM EDT
[#29]
Quote HistoryQuoted: Good beer! http://www.ar15.com/media/viewFile.html?i=64970 Hacker-Pschorr-Dunkle from my kegerator. p.s. Yes I know, "Best served at room temperature". This picture was a joke poking fun at that. Quote HistoryQuoted: Quoted: It is a good one. I prefer Hacker Pschorr over all of them, but it's really hard to find locally. Good beer! http://www.ar15.com/media/viewFile.html?i=64970 Hacker-Pschorr-Dunkle from my kegerator. p.s. Yes I know, "Best served at room temperature". This picture was a joke poking fun at that. |
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Posted: 9/25/2014 8:10:08 PM EDT
[#30]
I found a bottle hiding at the back of the fridge and opened it with dinner. I need to buy more.
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Posted: 9/26/2014 2:29:55 AM EDT
[#31]
Last night, at the Hofbräuhaus München....
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Posted: 9/26/2014 2:34:10 AM EDT
[#32]
Quote HistoryAll hail the helles lager! |
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Posted: 9/26/2014 2:35:40 AM EDT
[#33]
Quote HistoryQuoted:
All hail the helles lager! Quote HistoryQuoted:
All hail the helles lager! Yes Sir! |
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Posted: 9/26/2014 2:35:59 AM EDT
[#34]
Quote HistoryQuoted:
Got my hands on some of these a few weeks ago. Also sehr gut! http://farm4.static.flickr.com/3436/3207801290_f7882d5b09.jpg I think this was the first German beer I bought at Shipton Kaserne's shopette. Oh the memories. |
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Posted: 9/26/2014 2:37:42 AM EDT
[#35]
Quoted:
This beer is good! http://thebeercafe.com/images/Weihenstephaner%20Hefe.png That is all. I need to try the Dunkel. Very good beer, but the Dunkel is even better. It's probably my favorite beer on earth, but I buy Paulaner more often, because it's cheaper here than Weihenstephaner, and still damn good. |
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Posted: 9/26/2014 2:46:02 AM EDT
[#36]
Quote HistoryQuoted:
It is a good one. I prefer Hacker Pschorr over all of them, but it's really hard to find locally. Wow, around here, even most of the corner bars have it. |
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Posted: 9/26/2014 11:00:18 AM EDT
[#37]
Quote HistoryOne of the original six. Needs more sausage and beer wench. |
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Posted: 9/26/2014 2:39:32 PM EDT
[#38]
Quote HistoryQuoted:
One of the original six. Needs more sausage and beer wench. Quote HistoryQuoted:
Sausage was pretty big....
Beer wench was nice, didn't snap a pic because SO was present. She looked something like this, after 4 or 5 liters... 
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Posted: 9/29/2014 4:17:06 PM EDT
[#39]
Quote HistoryIt would go stale and flat before the yeast settled. So are you saying it sits in the bottles for a long time before I get it off of the shelf? They all have settling in them. |
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Posted: 9/29/2014 4:21:56 PM EDT
[#40]
Quote HistoryQuoted:
So are you saying it sits in the bottles for a long time before I get it off of the shelf? They all have settling in them. Quote HistoryQuoted:
It would go stale and flat before the yeast settled. So are you saying it sits in the bottles for a long time before I get it off of the shelf? They all have settling in them. No the yeast settles to the bottom of the bottle in bottle conditioned beer. It doesn't mean it's old. |
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Posted: 9/29/2014 4:23:01 PM EDT
[#41]
Quote HistoryQuoted: So are you saying it sits in the bottles for a long time before I get it off of the shelf? They all have settling in them. Quote HistoryQuoted: It would go stale and flat before the yeast settled. So are you saying it sits in the bottles for a long time before I get it off of the shelf? They all have settling in them. |
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Posted: 9/29/2014 4:24:40 PM EDT
[#42]
Quote HistoryQuoted:
Growlers are only good for a couple of days after filling, regardless of what beer you put in them. Bottle conditioned beers are kept a few weeks at the brewery to make sure they carbonate, before they're even shipped out. Quote HistoryQuoted:
Quoted:
It would go stale and flat before the yeast settled. So are you saying it sits in the bottles for a long time before I get it off of the shelf? They all have settling in them. If that's the case, at the rate I drink it, I'd better stick wth getting it in the bottles. |
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Posted: 9/29/2014 4:28:04 PM EDT
[#43]
Quote HistoryQuoted: If that's the case, at the rate I drink it, I'd better stick wth getting it in the bottles. Quote HistoryQuoted: Quoted: Quoted: It would go stale and flat before the yeast settled. So are you saying it sits in the bottles for a long time before I get it off of the shelf? They all have settling in them. If that's the case, at the rate I drink it, I'd better stick wth getting it in the bottles. It's just a glass jug that is filled directly from taps, so as to allow you to take home beer from a bar or tap room. They're fine, as long as you drink the beer quickly. They're mostly popular with small breweries that don't sell off-premise or only keg beer, no bottles.
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Posted: 9/29/2014 4:42:11 PM EDT
[#44]
Quote HistoryQuoted:
You're conflating two issues that were addressed in two different lines of inquiry; the viscosity and flavor of the yeast, which is peculiar to certain weiss beers, and the question of volatile organics, which matter to all beers, and indeed all beverages and all food. You can refuse to understand the basics of taste perception all you want; that doesn't change the relevant chemistry and biology. You also seem to be conflating the brewing vessel versus the serving vessel, which is a non sequitor. Furthermore, if you think that the historical beers brewed and aged in wood tasted the same as modern beers, you're simply wrong. That's one reason why barrel-aging is currently en vogue in the American craft beer industry; the beers taste different. Even the shape of the fermentor matters; that's why the modern Weheinstephener weissbeir you mention is brewed in squat, open vats, as opposed to the sealed conical fermentors popular with American craft breweries. Quote HistoryQuoted:
Quoted:
Quoted:
The kegs are probably force-carbed before kegging, while the bottles have fresh wort added and are allowed to condition in the bottle. They're treated differently, and mostly it's just that the bottles spend more time on a shelf somewhere. I like beer, you like beer. That's good enough for me. You also seem to be conflating the brewing vessel versus the serving vessel, which is a non sequitor. Furthermore, if you think that the historical beers brewed and aged in wood tasted the same as modern beers, you're simply wrong. That's one reason why barrel-aging is currently en vogue in the American craft beer industry; the beers taste different. Even the shape of the fermentor matters; that's why the modern Weheinstephener weissbeir you mention is brewed in squat, open vats, as opposed to the sealed conical fermentors popular with American craft breweries. There is a reason why Weiss beer glasses are shaped the way they are, and why you mix the sediment in the bottle before the final pour. The low waist on the Weissen glass allow the sediment to resettle at the bottom of the glass and not remix during drinking. The lower part of the glass holds the sediment. If you want to drink it at the end, go ahead. Or swirl the last few drinks and mix it in. Almost every kind of German beer has it's own special container to drink from and there is a reason for each and every one. |
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Posted: 9/29/2014 4:50:01 PM EDT
[#45]
I used to have Weihenstephaner Pilsner delivered by the crate in Bad Tölz. The Korbinian doppelbock is the bride's favorite. Hefen (Hefe oder Weissbier or Hefe Weissbier) is shit. Wheat beer? Really? The Reinheitsgebot says beer has barley malt, water and hops - Barbarians put fucking trash like rice. corn and wheat in their beer so their women will like it (true story - brewers added rice and corn to American beer to increase sales to women). Rules that have been around since 1487 were made for a reason. |
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Posted: 9/29/2014 5:03:27 PM EDT
[#46]
Quote HistoryQuoted: I used to have Weihenstephaner Pilsner delivered by the crate in Bad Tölz. The Korbinian doppelbock is the bride's favorite. Hefen (Hefe oder Weissbier or Hefe Weissbier) is shit. Wheat beer? Really? The Reinheitsgebot says beer has barley malt, water and hops - Barbarians put fucking trash like rice. corn and wheat in their beer so their women will like it (true story - brewers added rice and corn to American bear to increase sales to women). Rules that have been around since 1487 were made for a reason. You do realize that that reason is the Reinheitsgebot was designed to give a very profitable ducal monopoly over the brewing of wheat beer, while simultaneously preventing the population from using all the wheat and rye to make beer instead of bread? That monopoly was retained until public tastes changed, sales flagged and the monopoly was sold to a brewer named Schneider. So all your hand-wringing gustatorial superiority is actually over a five century old feudal money grab. "The more you know" |
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Posted: 9/29/2014 5:46:07 PM EDT
[#47]
Quote HistoryQuoted: Hefen (Hefe oder Weissbier or Hefe Weissbier) is shit. Wheat beer? Really? The Reinheitsgebot says beer has barley malt, water and hops - Barbarians put fucking trash like rice. corn and wheat in their beer so their women will like it (true story - brewers added rice and corn to American bear to increase sales to women). Quote HistoryQuoted: Quoted: I used to have Weihenstephaner Pilsner delivered by the crate in Bad Tölz. The Korbinian doppelbock is the bride's favorite. Hefen (Hefe oder Weissbier or Hefe Weissbier) is shit. Wheat beer? Really? The Reinheitsgebot says beer has barley malt, water and hops - Barbarians put fucking trash like rice. corn and wheat in their beer so their women will like it (true story - brewers added rice and corn to American bear to increase sales to women). Rules that have been around since 1487 were made for a reason. You do realize that that reason is the Reinheitsgebot was designed to give a very profitable ducal monopoly over the brewing of wheat beer, while simultaneously preventing the population from using all the wheat and rye to make beer instead of bread? That monopoly was retained until public tastes changed, sales flagged and the monopoly was sold to a brewer named Schneider. So all your hand-wringing gustatorial superiority is actually over a five century old feudal money grab. "The more you know" Wheat is for bread. Rye for hallucinations and witch trials. Barley for beer. |
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Posted: 9/29/2014 5:48:04 PM EDT
[#48]
You've made a convincing argument.
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Posted: 9/29/2014 6:23:27 PM EDT
[#49]
Quote HistoryQuoted: There is a reason why Weiss beer glasses are shaped the way they are, and why you mix the sediment in the bottle before the final pour. The low waist on the Weissen glass allow the sediment to resettle at the bottom of the glass and not remix during drinking. The lower part of the glass holds the sediment. If you want to drink it at the end, go ahead. Or swirl the last few drinks and mix it in. Almost every kind of German beer has it's own special container to drink from and there is a reason for each and every one. Buy a six pack of Weihenstephaner Hefeweissbier Acquire three glass tasting spoons The brew master from Weihenstephaner pours one into whatever special glass you want. I pour one into a coffee mug Justin Bieber pours one into an 18th century porcelain bed pan. You get to taste each blindfolded Do you seriously believe you could repeatedly distinguish one from the other? |
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Posted: 9/29/2014 6:25:54 PM EDT
[#50]
Quote HistoryQuoted:
The banana smell is from an ester, isoamyl acetate. The clove compound is not an ester, it's a phenol, 4-vinyl guaiacol. One of the tricks in brewing a good weiss is balancing those two compounds. You can get more of both by increasing the fermentation temperature, and you can increase the 4-VG by doing a ferrulic acid rest in your mash, or playing various tricks with the yeast. Fermenting at higher temps will produce strawberry esters, which combined with with the banana esters actually smells like bubblegum. Quote HistoryQuoted:
Quoted:
Quoted:
Quoted:
Bought the sampler pack at costco, sorry to say ....HATED IT, and i like german/wheat beers. Never got how they put bananas in the beer
Do bananas grow in Germany ?
The clove and banana notes are characteristic of the yeast used to brew the style. More technically, the smells and tastes of said Bananas and cloves come from esters as a by product of yeast converting sugar to alcohol. Zee Germans perfected brewing around 1500 using decot mashing with shitty, hard to work with malts. Yeast was natual but had to be cultivated correctly, brewing commercial beer was a very complex and important event in history. One of the tricks in brewing a good weiss is balancing those two compounds. You can get more of both by increasing the fermentation temperature, and you can increase the 4-VG by doing a ferrulic acid rest in your mash, or playing various tricks with the yeast. Fermenting at higher temps will produce strawberry esters, which combined with with the banana esters actually smells like bubblegum. I’ve had Konig at the town restaurant before visiting the castle. Good stuff. Very pronounced banana and clove sent and flavors. 
My favorites are Marzens. Spaten Oktoberfest followed by Paulner Oktoberfest and HB Bock.  Prosit!
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