Controversial Beer Opinions Thread

What percentage would satisfy you?

 

You do know that wheat, though used traditionally, is not necessary for making an excellent weissbier, right? If it was absent you probably wouldn't even notice, to tell the truth.

 

I had a Tank 7 with an order of wicked hot wings. Possibly one of the best food and beer pairings I've ever had, although that's most likely due to the amount of suffering I was in from the wings and the slight reprieve the hops and alcohol in the Tank 7 afforded me for a moment.

But I could crush an AAL, saison, pale, or wheat with most any pizza or order of wings. That's about the only time I'll order a beer with my meal.

 

If you're going to call it german hefeweizen should have at least 50% wheat. I make mine with at least 65%. You can put 10% in if you want..but then it is should be called american wheat beer especially when selling kits online.

I brew and drink only hefeweizens. I would notice if there was no wheat, because my entire reason for homenbrewing is to get away from bitter barley based beers.

(By the way I posted this under thread "beer pet peeves" somehow got moved to this thread)

 

Next time, brew it with 100% Pils malt. I think you'll be surprised at how similar it is to your 65% wheat grist.

 

Many epicureans opt to have the cheese board before the dessert. I tend to do this too, it makes a better match with the accompaying drink.

 

How about rarings from BAs who live in the same region as the brewery only count for half?

 

I've certainly seen it done both ways with equally good effect.

 

Then its not a weizen beer is it. weizen = wheat Last beer i put pilsner in I ended up giving away for kids football party. Budweiser drinkers loved it.

If I make a piece of toast and put ketchup and hamburger on it..would you believe me if I told you it was pizza ???

 

If you've never used Pils malt in your hefeweizens, you're doing it wrong.

What, exactly, is your grist besides 65% wheat?

 

Thats your opinion , right/wrong is in the taste buds of the drinker but then again, someone who calls himself jesus probably thinks they are infallible and always right. (the cheap beers are made with pilsner malt (paulaner, patrizier )
i use pale 2 row and wheat malt Sometimes a carahell for a sweeter beer for better half.

"ERDINGER Weiss beers exclusively contain those ingredients that are listed on the back label. Depending on the type of beer, these include water, wheat malt, barley malt, roasted malt, hops, yeast and carbon dioxide from natural fermentation."

 

That's why there's brown ale? Or Dunkel.

 

I only drink during hockey season, so unlike most, i enjoy my hefes in winter. Still confused why americans think it is a summer time beer only. I never saw anyone switch to a different beer type depending on seasons in 7 years I lived in germany.

 

Cheese should be with port or barleywine.

 

Shocking amount of post count boosting going on in this thread.

 

Tart of Darkness is not a good sour beer. It's like a tasteless stout that had a bunch of lactic acid dumped into it.

 

Fernet on draft is one of my great pleasures after a meal out. Cheers!

 

Says the guy who asserts that hefeweizen MUST have wheat in it to be good.

You think Paulaner makes an inferior product?

Where'd you get your recipe from?

Unsure why you posted this.