Anyone know what exactly the Erdinger Weibier is?
Canlt find a concrete answer. This is not there hefe.
Canlt find a concrete answer. This is not there hefe.
BJCP said:
15A. Weizen/Weissbier
Aroma: Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.
Appearance: Pale straw to very dark gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer mit hefe is also cloudy from suspended yeast sediment (which should be roused before drinking). The filtered Krystal version has no yeast and is brilliantly clear.
Flavor: Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly sweet Pils malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. A tart, citrusy character from yeast and high carbonation is often present. Well rounded, flavorful palate with a relatively dry finish. No diacetyl or DMS.
Mouthfeel: Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Always effervescent.
Overall Impression: A pale, spicy, fruity, refreshing wheat-based ale.
Comments: These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often dont age well and are best enjoyed while young and fresh. The version mit hefe is served with yeast sediment stirred in; the krystal version is filtered for excellent clarity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen.
History: A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round.
Ingredients: By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.
Vital Statistics: OG: 1.044 1.052
IBUs: 8 15 FG: 1.010 1.014
SRM: 2 8 ABV: 4.3 5.6%
Commercial Examples: Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier
Yuri_Rage said:More specifically:
Yuri_Rage said:I'm spent.
I picked up a bottle of this beer this evening. The best before date stamped on the bottle was 08/2008, which I suspect means it is fairly fresh (for an import). Interestingly, my perception was similar to Denny's -- the characteristic banana and cloves aroma and flavour was largely absent in this beer. And although this was clearly a wheat beer, it was so mild and timid that it might be hard to peg it as a hefe-weizen.
When I first poured the beer, a thick white head formed, but quickly dissipated. Aroma was predominantly fruity esters, somewhat banana-like, but not overly so. There was a slight spiciness that faded quickly. No prominent aroma of cloves. The colour is straw to golden, slightly hazy. There is active carbonation in the glass, and the head faded very quickly with no lacing. The taste is sweet, almost honey-like, and somewhat malty. The flavour of the wheat comes through. Little characteristic phenolics (cloves, spiciness) on the palate. Very light hop bittering in the finish. Nothing particularly striking in the flavour profile overall -- somewhat disappointing for a hefe-weizen. This might be a good entry brew for BMC drinkers wanting to expand their beer horizons.
Last time I checked Erding was still in Germany...Uh.. I am talking about the non-banana/clove etc like flavor contrary to the "comments" section.
If it wasn't for the yeast cloud and Austrian origin I'd almost swear this was an american wheat beer.
Roth Weissbier from Schweinfurt and Bamberger Weiss from Maisel's are more sweet than fruity.There are 4 different subtypes of Weissbier in Germany:
- neutral (the ones that taste more like American Wheat)
- phenolic (clove dominates)
- estery (here you get the fruit)
- yeasty (aroma is dominated by a yeasty note)
Erdinger Weissbier seems to fall into the 1st category. I havent had a fresh one in a while, but this is one of the more popular ones over there and I wouldnt be surprised that its neutral taste/aroma is the reason. Being a big brewery and the absence of many of the typical fermentation byproducts indicates to me that they ferment in tall conicals. The pressure during fermentation keeps the esters low.
BTW, the Weihenstephan Weissbier is in the phenoloic category. I dont know examples for the 2 other categories.
Kai
Enter your email address to join: