American...Hefeweizen?

Yeah, Full Sail pulled out of the northeast before they added the other "Session" branded beers. I guess they pulled out, sure don't see 'em anymore.

Musta been that missing 1 oz. - "nostalgic" on the west coast, maybe, but no history back east here. When Coors revived their Stubbies they didn't go that far for authenticity.

 

I tried the Session Lager and Black Lager a few years ago, and wasn't a fan of either one. I haven't bothered to try the other sessions. Back in the dark ages, I tried a few of their bottled beers when visiting relatives on the west coast. At the time, I thought some of those were pretty good.

 

As I mentioned above: "beer quality commensurate with the price (which was cheap for me)".

De gustibus non est disputandum.

 

Floridaweizen

 

"Our" and "we" ? It's the particular breweries, like Full Sail, doing it - most people here likely agree with you. As noted above, such style names when not regulated by the very loose definitions and criteria of the TTB, are a marketing decision by the brewer, and not uncommon. (Ever have an Alexander Keith IPA?)

You seem to be confusing Miller High Life with Miller Lite, which has over the years used the slogan "A Fine Pilsner Beer" (it looks like it's been resurrected with the current "retro" labeling). But, again, your argument is with the former Miller Brewing Co., and its successor, Molson Coors, not with this website or its readers.

 

JK already beat me to the MHL vs. Miller Lite aspect.

But Miller Lite is 'moar' than a Pilsner. It is "A Fine Pilsner"!

 

the difference between the miller example and the OP's example is that the brewers association states that craft brewers do not mislead the public with ridiculous marketing claims and/or gimmickry just to win consumer dollars.

wait.

 

If we were to use your rule that a German name denotes a German style beer, most American beers would actually be German or Latin. Just saying.i think any discerning beer drinkers understand that if the style name is American ________, than it probably is NOT going to be true to the style that fills the blank. American Brown ale, american IPA, american stout are all examples of americanized versions that aren't analogous to the parent examples. If you're fooled into thinking somehow an american hefeweizen would taste like a german version, well that's on you friend.
Also, technically any pilsner brewed outside of Pilsen would be a pilsner STYLE lager. If we are splitting hairs anyway, which it seems we are.

 

What distinguishes hefeweizen bottle conditioning from typical bottle conditioning?

 

few things. very short version: hefeweizen is dosed with fresh wort (called "Speise") to create a natural, secondary fermentarion after primary. then, at bottling, an extra dose of yeast is added (more traditional places use top-fermenting yeast; others actually use a lager yeast) to the bottle. the bottles are then stored for a week at temps in the 60s. then another week in the 40s/50s. then a final week in the 30s so the yeast dose can do its job.

 

Have you had a canned Schneider Weisse yet?

 

Wow, that's quite the process. Makes me want to revisit a bottled hefe. The style has never really worked for me but it's been years since I tried

 

And, for example, the Weihenstephan Vitus bottle-conditioned requires a proper pour to properly distribute the yeast in the glass.

 

have not. you?

 

Might as well go on and drink the real thing that comes from the German brewers

 

Chris,

A separate topic but I saw my first four-pack of Saison Dupont last weekend in cans ‘in the wild’ (Boathouse – Conshohocken, PA). I asked the cashier dude about the price: $20.99 plus sales tax = $22.25); more than I was willing to pay (that day).

But canned Saison Dupont is ‘out there’ now.

Cheers!

 

fwiw, my understanding is that of a couple of the most available German versions stateside, Schneider is dosed with the top-fermenting yeast and Franziskaner with the lager yeast at bottling.

 

It is my understanding that Erdinger uses a lager yeast for bottle condition their Weissbier (Hefeweizen).

Below is from a homebrewing forum (with emphasis in bold by me):

“Ok, for those interested in making the Erdinger Weissbier clone, here's what I've gathered (thank you, Michael Jackson):

1. Erdinger says it uses more than 50% wheat, but declines to be more specific. Michael Jackson guesses it’s 50-60 per cent.

2. Erdinger contracts with local farmers to grow some of its barley and all of its wheat, and provides them with seed.

3. All the barley is of two-row, summer varieties.

4. Two varieties of wheat are used. A double decoction mash is employed.

5. There are three hop additions, using Perle, Hallertau and Tetnanger, with the accent on aroma.

6. A top-fermenting yeast is used in primary fermentation.

7. Note: from mashing to fermentation, Erdinger works to tolerances of a tenth of a degree of temperature.

8. The filtered beer is tank conditioned, but the greater part of output has a secondary fermentation in the bottle. For this purpose, it is primed with wort, and pre-yeasted with a bottom culture.

9. This beer then spends from two to four weeks of warm conditioning at temperatures of up to 59 deg F/15 deg C.

10. The beer is still bottle-fermented in the traditional way; it takes three to four weeks for Erdinger Weissbier 'with fine yeast' to mature.”

Cheers!

 

Or a Baldwinsville, NY, brewed Bass IPA, also an ABInbev product? i've never tried Bass (US) IPA , but it almost has to be "better" in most respects than Keith IPA, which I had the bad luck to naively order at a Niagara Falls neighborhood bar.