Northeast Haze through a microscope

From the Deutscher Brauer-Bund website:
"Etwa die Hälfte des gesamten Weißbieres wird in der Gastronomie getrunken. Meistens ist es – sowohl beim Wirt als auch im Handel – in Flaschen zu haben. Doch in Restaurants und Gaststätten kommt das Weizenbier immer mehr vom Fass."

"Approximately half of the total wheat beer is drunk in restaurants. Most cases - both the host and commercially - to have bottled. But in restaurants and pubs, the wheat beer is more and more on tap." (Google translation)

Bottle is traditional.

 

First Hefeweizen I had on tap in Munich was 1990. Traditional or otherwise, it's not bottle only.

 

Still no talk of water chemistry? Reading the thread in the homebrew forum, that seemed like a very important factor.

 

Think that's more for the mouthfeel to mimic some of the other IPAs, not necessarily having anything to do with or cause the haze.

 

Our only limits are time and accessibility.

 

Is it? I thought brewers could duplicate water chemistry from just about anywhere.

 

Higher calcium levels greatly aid flocculation though, so it would come into play regarding some forms of haze

 

Weeeeil,
yes im a big fan of "the pope"

 

I too was tempted to try this as a result of this side discussion. I have never done this in the past. One reason for this is that I rarely drink Hefeweizen compared to other styles. The banana quality isn't my favorite, but I can still appreciate a good one. Earlier today, I poured 2/3 of a bottle very carefully into one glass, swirled the remaining beer and then poured that into a second glass. The look of the beers in each glass showed me that I didn't do a bad job. One was very bright and clear, the other had an opaque chalky looking haze.

My initial reaction was that the carbonation in each glass was so different as a result of how they were poured, that it was difficult to compare them. The annoying prickly carbonation of the carefully poured clear beer was radically different from the fantastically soft swirled beer. I let each one settle down for a bit, and after that the taste difference between the two was enormous. The flavor contribution from brewing that the yeast strain provided to the clear beer was bold. Every flavor associated with the style was loud and clear. On the other hand, these flavors were far more subdued in the cloudy beer. I couldn't tell you what flavor contribution the yeast suspension added, but I feel that it's addition muted the flavor of the beer considerably. Keep in mind three things: 1) your results and/or perspective might be the opposite of mine, 2) this isn't necessarily a bad thing if you prefer a more subdued flavor contribution from the yeast strain, 3) swirling all the bottled yeast into only 1/3 of the beer exaggerates the effect rather than mimicking it.

I wonder how this translates to the IPAs being discussed.

Cheers.

 

Great job!

I did the same thing with a Heady Topper and got the same kind of result:
http://www.beeradvocate.com/communi...-drinking-now-1197.381283/page-6#post-4468629

 

Unlike you, I didn't do mine "blind," but to offset this a little I went into it with absolutely no preconceived ideas of what I thought the difference would be.

 

Enjoyed reading your experience, but I would suggest also doing this as I plan to do it, decanted in one glass versus a whole, non decanted pour from different bottle with yeast swirl added to glass in normal fashion.

 

From what I have read the water profile for an ipa traditionally was light on sulfates as it would net a "maltier" beer, however these NEIPA seem to be brewed higher levels to net a softer mouthfeel.
While I agree that there are several contributors to NEIPA haze, I feel yeast is responsible for the bulk of it. I brewed a split batch of APA, half fermented with chico and half fermented with london III. The London III was hazier, had a softer mouthfeel, and a completely altered hop presence compared to the chico beer. More info can be found in the homebrew forum under NEIPA experiment, and on www.experimentalbrew.com where Denny and Drew are starting a whole mess of experiments around the style and have a tasting of beers I sent them.

 

Would be interesting to also add a Kristallweizen from the same brewery.

 

Draught versions of Hefeweizen are very recent. It's essentially a bottled style.

 

Mentioned previous, I had my first Hefeweizen in Munich vom Faß in 1990. I guess in the big picture of beer history 26 years could be considered "recent" -- but plenty of time for you to have had one.

 

Here's an interesting blog post on haze from a (modern) uk perspective

http://cremasbeerodyssey.blogspot.co.uk/2016/05/a-beautiful-cloudiness.html

 

My experiment netted a brite ipa with 1056 and a cloudy beer with 1318. Both were hopped at the same rates, hop and yeast interactions are my suspicion.

 

Surely traditionally the water was full of sulphates. That's why a proper Burton Pale Ale smells farty.