Let's Talk About Weihenstephaner

I know you're not asking me , but I think Ayinger's Weizenbock is more similar to Vitus. It's definitely a paler weizenbock, and not a dunkler weizen(doppel)bock, like Aventinus is.

 

The last time I tried Ayinger it didn't strike me as having as much Bock "character" as Vitus. It was a great Weizen to my palate, but Vitus seems to have a lot more going on.

 

I agree on the color, but he was talking different fermentations, etc. IE, stuff over my head.....

 

I should see if I can find the Ayinger (ought to be in season right now) and do a side-by-side. I haven't had it in some time. I can already predict the winner: me!

 

I would have said the exact opposite. I thought the Ayinger was sweeter, more caramelly, more "bock", whereas the Vitus was more hefe-ish.

 

My brother and I did this at Christmas with Ayinger, Aventinus, and Vitus. We both liked Ayinger by the slightest over Aventinus, with Vitus in 3rd (but still very good).

 

Gotcha. Your post was a little vague on what specifically you were asking for. But I'd doubt that it goes through the same process as the Aventinus.

Sounds like a good Christmas!

 

I reviewed the Ayinger when I last tried it, I haven't been able to review the Vitus because I drink it down too fast because I enjoy it so much. But like Grant says, it could be time to try a side-by.

 

Anyone know the science behind why less leftover sugar in the beer would effect the body's ability to break down alcohol?

 

For context sake here is a blog post by Ron Pattison about lager beers imported to the UK in the 1950s. You can see that a beer like Three Towns Beer from Sweden was 1.052.9 OG (or 13% OG) and 5.77abv. Export beer sold in Sweden at that time was capped at 5.6% abv which by that time required no more than 1.052.9 OG (or about 13% OG). Swedish beer at the time would have used adjuncts such as sugar and corn (which became legal for taxable beer over 6% OG in the post-world war two period) which increased attenuation. Back in the early 1900s a Swedish "lager beer" would be lower alcohol yet similar in gravity. If a 13% OG gravity adjunct lager beer could achieve an abv of 5.77% abv, it is easy to see how a Bavarian 13.5-14% OG Märzen beer could achieve a higher abv (closer to 6%) in the post-war period by upping the attenuation.

 

I've had the Lager, Korbibian, Vitus, and Hefe so far. Easily, among the best beers I've ever had.

 

Here is a contemporary Swedish high gravity lager beer, advertising an original gravity (or vörtstyrka) of 13.1% on the can as well as 6% abv, from Carlsberg Sweden. It's medium bodied and slightly sweet yet also dry and bitter. A Swedish lager beer anno 1900 would have been 13% OG and 5% abv, a Bavarian lager beer anno 1900 might be 14% OG and 5% abv. The Dortmunder Export style brought abvs for lager beers into the mid to high 5s with a gravity of 13-14%.

 

Ayinger's is pale like Vitus.

 

I wish it was more bolder, caramel forward. To say I was disappointment was kind of an overstatement. I love the brewery and their beer just as much as everyone else. Cheers!

 

That glass is freaking awesome!

 

i admittedly did not read through the entire thread (if something similar has been posted), but just wanted to chime in and say i'll never forget my first year or so on the site and that the hefe was considered one of the top 20 beers in the world! how times have changed. still ove weihenstephaner. for reference...

https://web.archive.org/web/20100828090327/http://beeradvocate.com/lists/top

 

I doubt in 10 years that most will even remember Kentucky Brunch Brand Stout (I didn't even know what the acronym meant until one of the recent threads). It has 77 reviews.

People MIGHT remember Heady Topper because it's been in the top 10 for a few years now, and held the top spot for quite a while, much like Westvleteren 12.

 

Whenever I am at the grocery store, and I am IPA'd out (it does happen on occasion) I buy a big bottle of their Dunkle. Never fails to pick me up.

I'd like to try their Pilsner (never had a real German Pilsner) but can't seem to find it anywhere.

 

I see these beers sitting on an open shelf at Total Wine forever, I wouldn't ever think of buying one, the skunk factor is way too high. I'd love to try a Krystal if I could find one in a cooler and less than 6 months old, but how to know that? Never did see their Fest beer this year.