Question for all the Hefe lovers out there

Point of order; the six-pack calls it American Hefeweizen. It's a ripoff and a disgrace to the Bavarian original.

JMO.

 

Maisel's Weisse is nice.

 

Gotta be the most underrated Weissbier around. A local pub near me has had it on draft for the past few months. It's really an incredible beer, especially during the warmer weather. Prefer it to their regular hefe actually.

 

I think the Weihenstephaner flagship hefeweissen stands alone at the top of the mountain, but there are several other worthy entrants.


I like the Hacker Pschorr - it's got that whole orange marmalade thing going on with it

I think Julius Echter is one that flies under the radar - both the regular hefe and the dunkel hefe are both excellent

 

I like it, too, alot, but I also think it's a bit too big ABV-wise (7% IIRC). For my Wisconsin dollars, the vote goes to Sprecher's hefeweizen (4.2%). No need to American-ize a beer that's done really well traditionally (and I shudder thinking of the day when an "Imperial Hefe" will inevitably hit the shelves).

 

If you ever make it to Colorado. Dry Dock makes a superb Hefeweizen. Won medals at GABF from 2009-11.

 

Though I agree with your assumption that hefes probably shine at their traditional ~5%, the only way we'll know for sure is if we try a high gravity example I also don't doubt that the banana-clove flavors could really compliment some of the fruity esters, and rum-like flavors possible in a strong beer. One could use Nottingham yeast, a very aggressive (good for strong beers) strain that gives flavors commonly described as "banana".

My point is that (IMO) Americanizing is as much experimentation (both calculated and whimsical) as it is anything else. Cheers

 

I have yet to find any American wheat beer that compares to what you can find in Germany. All of the German suggestions above are good, but when I lived in Germany (Gelnhausen) my beer was always Maisel's Weisse, hefe during the bulk of the year and Kristall during the summer months. You can get Maisel's Hefe in here in Washington in bottles and on tap in some places but they have yet to bring the Kristall weisse into this state. If you are back east you might be able to find it. Best of luck!

 

If they canned this today, it would be the next ZD within 24 hours. Maybe in 1-3 years.

Hoping the new Whole Foods somewhat close to my house has this on tap tomorrow.

 

Generally speaking you're unlikely to get a bad one from Germany. Unless they're just stale or unfresh, they know what they're doing. Plus, if they're big enough to export, that's also a pretty good sign. All of the ones from in and around Munich are top notch and I'd say my favorite changes fairly often. Weihenstephaner, Paulaner, Lowenbrau, and Franziskaner are juicier and fruitier. Schneider, Ayinger, and Augustiner are earthier and more wheaty. HB, Andechs, Kaltenberg, and H-P are somewhere in between those. Erdinger is more neutral and they actually remind me a little more of the American wheat beers.

For American versions, as long as they're using a good yeast I think there are lots of good ones. Compared to most German beers where there are so few, I'd call most real weizens at least passable. Even the chain pubs like BJ's, Rock Bottom, and Ram have decent ones. The absolute best? Live Oak and Dry Dock have the best ones I've had. Kellerweis and Dancing Man (even if it is too strong) are excellent, too.

 

All the ones I would say have been said, Yuengling's hefe actually came out pretty darn good this year as well. Cheap and readily available good hefe I cant complain about.

 

Agree with Konig Ludwig. Always available at local bottle shops.

Also loving this one from Jackie O's. About to go pick up some more.

 

I like this, and thanks for gently correcting my crankiness. Your hypothetical beer sounds like it would, indeed, be pretty good--just, pleas, for the love of Weinstephaner, don't call it a hefeweizen! Call it an American wheat (but not a west-coast wheat--for that you'd need fistfuls of cascade hops).

Cheers indeed!

 

I figured there was more to the original comment than an actual question but figured I would play along anyway! Weihenstephaner Hefe is my personal favorite!

 

An Austrian brew, Edelweiss Hefetrub (not sure if you can still get it Stateside, it goes in and out of distro) is absolutely flooring in it's deliciousness. Any German-style wheat from new Glarus.

Also, all the obvious imports mentioned above

 

Another vote for dancing man wheat, very delicious! Also their imperial version is superb as well

Must try for all hef lovers

 

Ssshhhhh..... Listen... Hear those Texans talking?

Live Oak. The best American interpretation of a hef out there. And if you trade for it, it will be much fresher than any German hef you can get in bottles. It's purr-fect.

 

DC Brau's El Hefe Speaks is great. There's a small brewery in St. Michaels, MD called Eastern Shore Brewing that makes a mean Hefeweizen too. Get a growler fill of it almost every time I'm down there.

 

Didn't see it mentioned yet but Schöfferhofer Hefeweizen "The Hoff" as I like to call it, is my back up to the unbeatable Weihenstephaner.

That said I always pay extra for a Weihenstephaner Hefe - they always get the balance spot on.

 

I agree. Weihenstephaner is tops for me but I also really enjoy the Julius Echter hefe...it's not one mentioned too often in threads like this but I think it's well worth bringing bringing up.