brewsterk2
Member
I love beer. Love my ales especially. English, American, Scottish, Irish, hell even Welch, you name it. If it's an an ale, I'll drink it.
And lately I noticed, as any beer lover/brewer would, the beauty and advantage in offering my pallette something new and different. So I have begun drinking a good share of traditional wheat beers and lagers (compared to my usual intake). Lagers sit well with me, although I can only drink them rarely compared to ales. But some of these traditional hefe's and dunkelweizens have just been way to phenolic-y for me. Is this typical of all traditional wheats? I want to brew a high-quality wheat beer with a yeast similar to Widmer's hefe because I simply don't find the phenolic flavor and aroma a desirable one. I honestly prefer Widmer's. Is this blasphemy? I hope I'm not the only one.
And lately I noticed, as any beer lover/brewer would, the beauty and advantage in offering my pallette something new and different. So I have begun drinking a good share of traditional wheat beers and lagers (compared to my usual intake). Lagers sit well with me, although I can only drink them rarely compared to ales. But some of these traditional hefe's and dunkelweizens have just been way to phenolic-y for me. Is this typical of all traditional wheats? I want to brew a high-quality wheat beer with a yeast similar to Widmer's hefe because I simply don't find the phenolic flavor and aroma a desirable one. I honestly prefer Widmer's. Is this blasphemy? I hope I'm not the only one.