Weissbier. Does anything else compare?

Discussion in 'Beer Talk' started by iseethewhitewhale, Jan 26, 2013.

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  1. Hoppsbabo

    Hoppsbabo Pooh-Bah (2,029) Jan 29, 2012 England
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    Interesting. What does American wheat taste of then? I've only ever had German.
     
  2. steveh

    steveh Grand Pooh-Bah (4,030) Oct 8, 2003 Illinois
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    Basically, it tastes like a less hoppy Pale Ale. :astonished:

    http://beeradvocate.com/beer/style/93

    And to clarify: most of the beers mentioned above (Live Oak, SN Kellerweizen) are Bavarian-style Weizens, not the "American Pale Wheat Ale" -- which is an insult when labeled "Hefeweizen."
     
  3. herrburgess

    herrburgess Grand Pooh-Bah (3,053) Nov 4, 2009 South Carolina
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    So you're saying it kinda tastes like American Pale Lagers...or American style Koelsches...or American Blonde Ales...or American style Pilsners...?
     
  4. steveh

    steveh Grand Pooh-Bah (4,030) Oct 8, 2003 Illinois
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    Now that you mention it...
     
  5. Jeffo

    Jeffo Pooh-Bah (2,850) Sep 7, 2008 Netherlands
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    First of all, thank you for calling it a weissbier and not "hefe."

    Since you're in Australia, I doubt you will have much access to American style wheat ales. I'd suggest moving into Belgian style witbier, which is a spicy wheat beer, and perhaps on to Belgian style beers in general. Also, if you can get any Dukelweizen or Weizenbock in Australia, give those a try.

    In the end, as far as weizen beer goes, southern Germany is as good as it gets.

    Jeff
     
  6. keithmurray

    keithmurray Pooh-Bah (2,943) Oct 7, 2009 Connecticut
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    Ayinger Weizenbock would be to your liking
     
  7. Domingo

    Domingo Grand Pooh-Bah (4,146) Apr 23, 2005 Colorado
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    If you like weissbier, you might like other ester-heavy beers. Weizenbock (a stronger weissbier) and Witbier (the Belgian equivalent often brewed with spices) are obvious places to look.
    You might also simply like anything where the yeast runs the show. Lots of Belgian beers fall into that grouping. A good place to start would be a Belgian Golden like Duvel.
     
  8. DStoked

    DStoked Zealot (672) Sep 28, 2011 Ohio
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  9. chinabeergeek

    chinabeergeek Pooh-Bah (1,837) Aug 10, 2007 Massachusetts
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    i wouldn't say they are "equivalents" or "versions" of one another. they are all distinct styles of their own. the only common thread is the use of wheat and perhaps the top fermentation. trying to tie them to other totally distinct styles does justice to none of them.
     
  10. DStoked

    DStoked Zealot (672) Sep 28, 2011 Ohio
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    What's your point? Are you criticizing my suggestion, or just complaining about semantics?

    OP asked "I was wondering from this avenue of tasting- what would be the next stage of tasting? Any ideas mates?" I was simply suggesting that if he likes Weissbier, the next stage of tasting may be to explore other styles that bear some resemblance to the Weissbier style.
     
  11. Domingo

    Domingo Grand Pooh-Bah (4,146) Apr 23, 2005 Colorado
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    Wessbier and witbier are both (usually) unfiltered ester-heavy wheat beers with a fairly similar grain bill, light hopping, a heavy yeast that produces similar flavors. They look similar, smell similar, and even taste fairly similar. Other than the Belgians using spices, they're pretty close. If someone likes one, the odds say they'd like another. "Equivalent" might not be the best word, but I don't think it's far off.
     
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  12. steveh

    steveh Grand Pooh-Bah (4,030) Oct 8, 2003 Illinois
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    Well, as someone who has sampled all of the above for many years (Berliner Weiß at the source, too), I wouldn't be quick to suggest the Berliner to someone who likes Bavarian Weizen. As you point out, it's sour and/or tart and a far different character than a Weizen. It may just turn the OP off wheat beer entirely!
     
  13. chinabeergeek

    chinabeergeek Pooh-Bah (1,837) Aug 10, 2007 Massachusetts
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    if you can detect banana and clove in your typical belgian witbier, then your palate is either completely broken or more sophisticated than any other human on the planet. the yeasts are totally different, and german hefeweizen does NOT use raw unmalted wheat, which is typical of witbier and gives additional acidity.

    semantics or not, there are not many similarities between berlinerweisse and bavarian hefeweizen, other than the use of wheat and top fermentation. for a newcomer like the OP i would recommend dunkelweizen and belgian tripel before getting anywhere near berlinerweisse.
     
  14. steveh

    steveh Grand Pooh-Bah (4,030) Oct 8, 2003 Illinois
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    While there may not be banana or clove directly in a Wit, there is plenty of spiciness and fruit esters going on -- not to mention vanilla at times; something I'll get from Weizen now and then.

    And while I agree they aren't the same beer, I have to defend that they fall very close -- a lot closer than Beliner Weiß or American Pale Wheat.
     
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  15. DStoked

    DStoked Zealot (672) Sep 28, 2011 Ohio
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    There's only one way to find out. Quite simply I say what's the harm in trying? He's obviously looking for a new experience. I don't share your terror of turning him off to the entire wheat genre by sampling a Berliner, especially since he is already fond of the style and, as you point out, it has a far different character.
     
  16. Domingo

    Domingo Grand Pooh-Bah (4,146) Apr 23, 2005 Colorado
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    I'm not the first person to make that comparison. Garrett Oliver has done it more than once. Keep in mind that the "typical" banana/clove note isn't dominant in every weissbier. For instance comparing Mahr's, Schenieder, Erdinger, and Paulaner will net you 4 totally different flavor profiles...and I'd dare say the the ones further north in the country (Franconia in particular) have a flavor profile that share more with Blanche than Weihenstephaner. It's more of a vanilla cream and green apple. I will say that I still get a bit banana from a wit. It's certainly milder, but it's there.
     
  17. chinabeergeek

    chinabeergeek Pooh-Bah (1,837) Aug 10, 2007 Massachusetts
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    ah well, guess i'll cop this to individuals having different palates.
     
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  18. Domingo

    Domingo Grand Pooh-Bah (4,146) Apr 23, 2005 Colorado
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    I'm not trying to be an ass - try a Mahr's weiss and a Blanche together. They're more similar than you might think. It's the Munich weissbiers that have the heavy banana.
     
  19. steveh

    steveh Grand Pooh-Bah (4,030) Oct 8, 2003 Illinois
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    You seem to be contradictory there. Yes, he's fond of Weizen, and yes -- Berliner Weiß is far different from Weizen, so yes -- I would not lead him so far away at this point. Which is not to say that he should avoid it altogether, just don't lead him into the expectations that it will be similar to something he already likes.

    To your original comment of,
    I have never found any real resemblance between Bavarian Weizen and Berliner Weiß.
     
  20. smartassboiler

    smartassboiler Pooh-Bah (2,482) Apr 9, 2012 Illinois
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    New Glarus Dancing Man Wheat would like a word with you.
     
    mymasterpiece75 likes this.
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