Imperial Hefeweizen

Thanks for that.

 

No.
Weizenbock=Bock strength Weizen

 

Heavy Weizen (Imperial Unfiltered Wheat Ale) | Southern Tier Brewing Company

https://www.beeradvocate.com/beer/profile/3818/32926/

8%! I loved the heck outta that stuff.

 

Allright, why are people still saying ale yeast are top fermenting and lager yeast are bottom fermenting? My lagers krausen the same aa my ales.

 

I said it was a highly debated subject.

But my main point was to start the (oft argued) discussion that Weizen isn't an "Ale."

 

Cheers to the "Big World" theory!

 

As generalizations go it's easy to remember, sounds plausible and gives the appearance of being knowledgeable. Like the girl who told me she loved IPAs and her favorite IPA was Shiner Christmas beer.

 

Not really at all the same. Top-fermenting and bottom-fermenting has been used to describe different beer fermentation process for years, in many published tomes about brewing, since the isolation of Saccharomyces carlsbergensis. It's only been recent study that has shown so many different types of fermenting yeast, and not strictly top and bottom fermenting.

Your friend with the IPA confusion was (in all likelihood) using IPA as a synonym for beer, and probably not because she studies a lot of beer styles.

 

That was rather my point.

 

Sounded to me like your point was generalizations were the same as long-standing info that's only recently been found (somewhat) amiss.

Nonetheless, we're too far from the real subject of the thread, so it must be over and done.

 

For what it's worth, you might want to rethink BA membership because top and bottom fermentation are still singled out under Beer 101:

Yeast Guide
Yeast are single-celled microorganisms that reproduce by budding. They are biologically classified as fungi and are responsible for converting fermentable sugars into alcohol and other byproducts. There are literally hundreds of varieties and strains of yeast. In the past, there were two types of beer yeast: ale yeast (the "top-fermenting" type, Saccharomyces cerevisiae) and lager yeast (the "bottom-fermenting" type, Saccharomyces uvarum, formerly known as Saccharomyces carlsbergensis). *Today, as a result of recent reclassification of Saccharomyces species, both ale and lager yeast strains are considered to be members of S. cerevisiae.

Top-Fermenting Yeast
Ale yeast strains are best used at temperatures ranging from 10 to 25°C, though some strains will not actively ferment below 12°C (33). Ale yeasts are generally regarded as top-fermenting yeasts since they rise to the surface during fermentation, creating a very thick, rich yeast head. That is why the term "top-fermenting" is associated with ale yeasts. Fermentation by ale yeasts at these relatively warmer temperatures produces a beer high in esters, which many regard as a distinctive character of ale beers.

Bottom-Fermenting Yeast
Lager yeast strains are best used at temperatures ranging from 7 to 15°C. At these temperatures, lager yeasts grow less rapidly than ale yeasts, and with less surface foam they tend to settle out to the bottom of the fermenter as fermentation nears completion. This is why they are often referred to as "bottom" yeasts. The final flavour of the beer will depend a great deal on the strain of lager yeast and the temperatures at which it was fermented.

*Even though they have added a caveat (and they .

 

(and they lump Weizen, Stout, and Porter in with Ale. But they still haven't succumbed to referring to all beer as IPA. )
{Not sure why that got chopped. }

 

Lovely beer. Though Aventinus is a true work of genius.

 

Yup, below is a copy of my first post to this thread (post # 18):

My favorite pale Weizenbock is Weihenstephaner Vitus.

My favorite darker colored Weizenbock is Schneider's Aventinus.

Cheers!

#18 JackHorzempa, Mar 2, 2017

 

I say in there that Burton brewers achieved high attenuation without the use of Brettanomyces. I've since learned that isn't true.

 

Very interesting, as usual. Table Beer was always weak in the UK. Sometimes defined as that by law.

 

But for most of Germany it's only been the law for 100 years. There was a totally different brewing culture in the north of Germany where they brewed all sorts of weird shit: fruit beer, yoghurt beer, potato beer, rice beer. Then you have the really mad stuff like Mumme and Danziger Jopenbier.

The Reinheitsgebot only defined Bavarian beer. German beer was always way more diverse than that. Historically, the vast majority of German beer was never brewed according to the Reinheitsgebot.

 

How much of this was necessity and how much was -- well, really enjoyed? As you say, weird shit (but how many of us think the same about foreign cuisine ?).

Interesting to know, so does history show that the RHG was forced down the throats (so to speak) of the other areas? If so, why? If not, well -- why was it accepted so universally?

 

I just meant that there were some really odd beers and brewing methods. I reaction to people saying German beer was dull and limited. They did all sorts of crazy shit in Germ,any in the fairly recent past.

Yes, the Reinheitsgebot was imposed on Northern Germany against its wishes. Not sure exactly why it happened, but it was definitely all to do with Bavaria. I need to check this up, but I suspect it was to get Bavaria into the German Imperial beer tax system. In the first few decades of the German Empire, Bavaria and some other parts of the South had different beer taxes.

 

Every time I drink an Aventinus I wonder why I don't drink it exclusively. Then I come to the realization that it might become old hat, and that would probably be more distressing than enjoying it occasionally.