I don't like the weird fruity/lemony taste in wheat type beers (it's not good for me, I know it is a very popular flavor/style). Is that the taste of adding fruit or additives or is it from the wheat extract or yeast? I noticed Duvel had that similar taste too though not as pronounced as some others (like hacker-pschor).
Wheat Beer taste question
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Mr. Nice Guy
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Wheat beers are naturaly kind of tangy and sometime smell like whole wheat bread. I just bought 4 six packs of different wheat beers and compared them, they all have the same base flavor. It's funny, wheat beers have alway been my favorite but they do taste strange... I think I like the coriander/orange peel they usually have.
magnj
Well-Known Member
It's all in the yeast, some traditional German hefes are less offensive than American interpretations. Try Weihenstephaner and Paulaner . You will still get some banana and cloves but they are very clean and refreshing.
ewbish
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Traditional German Hefe has no additives..........the fruity flavors are 100% derived from the yeast esters.......bannana and cloves. Belgian styles, and some of the American wheat beers add lemon or orange peel and/or coriander.
Catch-22
Well-Known Member
All yeast and temp that you ferment.
Well, if you're drinking a wit! A traditional hefe will definitely not have coriander flavors.... you need to add coriander seeds for that....
rednekhippiemotrcyclfreak
Well-Known Member
My favorite bottled Hefe is Erdinger. Very clean taste with no spice or fruity additives.
Mr. Nice Guy
Well-Known Member
Absolutey true, I like wit's. The first time I bought a hefeweizen I took it back becaus I thought it was gone bad. The guy who owned the store contested me so I opened one and he then agreed, lmao! I like them now but they are a little wierd to me. Hefe is AHBS #2 selling kit behing their Belgian Wheat so obviously I am a minority here. Hefe's can go from brew to glass in 3 weeks too, pretty cool.
Not always. if the proper esters form you can get a variety of flavors commonly associated with other foods. I'd have to look up the specific esters associated with coriander and do some other research to see how they might be arrived at in the fermentation process.
