Yeah I had the same reaction as you. The hefewizen Im talking about looked exactly like that. Hazy orange and not the traditional yellow color.
I hate breweries adding "Modern" when they've vandalised a classic style. Helles doesn't have oats in it, Hefeweizen isn't a lager. It's not modern, it's just wrong.
this hef isn't a lager (though it gets secondary ferm'd w lager yeast). I think everyone needs to read this beer's description, and also hef style gguidelines: from j.a. website: Our Modern Series reimagines classic beer styles, inspired by our founder Jack’s journey through breweries around the world. Modern Hefe is krausened with our House Lager yeast and can-conditioned for natural carbonation, offering irresistible notes of banana and clove. hefe style guide, appearence: "Pale straw to very dark gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer “mit hefe” is also cloudy from suspended yeast sediment (which should be roused before drinking). The filtered Krystal version has no yeast and is brilliantly clear."
Well...... That's the type of stuff that started American craft. Widmer Hefeweizen was brewed with an Altbier yeast. Definitely not a Hefeweizen, but the origin of American Wheat.
Their Modern series so far has only been a slight departure from classic styles. For their Modern Pils they used coolpooling, but otherwise it tasted fairly traditional to me, and good (which is the important part). It did not create an overly hoppy Pilsner. Coolpooling is the process of cooling wort from boiling to a temperature usually in the 140-180 degree range before final cooling to fermentation temps. The reason for this is to extract flavor and aroma from the hops without extracting bitterness. This process is often used for Hazy or New England IPAs that want a lot of hop flavor and aroma without the bitterness. We've adapted the process to work with lager styles including Modern Pils. This process, although not a 100% match, also has overlap with the historical use of hops in a Coolship. Hops in a coolship would be in contact with the wort while it was cooled down to fermentation temperatures. For the Modern Hefe as @brettanomyces420 said in the quote below, the "twist" on this is using their House Yeast, which is a lager yeast.
Okay, but is it used for fermentation as well as bottle conditioning? Be difficult to get a good Weizen character from a clean Lager yeast.
no way would one of the most technically accomplished breweries on the East Coast try to get phenols from 3068. everyone in this thread, myself included, needs to step back, aquire a can of this beer, reread Stan Hieronymus' "brewing With wheat", and come back with some facts. The amount of speculation and lack of foundational knowledge of trad wheat beer in this thread is wild.
If I see this out in wild, I'm going to pick it up, just so I can weigh in. From what I can find out about the beer online, nothing really looks too out of the ordinary from what most brewers do, just seems like some folks are misunderstanding the description. Using a lager yeast for bottle conditioning is the standard for the larger German brewers that make both lagers and weizens.
This. I've got a can on order and can report on any additional label info if someone doesnt beat me to it. I suspect it is the next recipe iteration (or just a bigger batch) of the test run: Weizen Haus. https://www.beeradvocate.com/beer/profile/26520/713452/ https://jacksabby.com/beers/weizen-haus/
That's one of the things that came to mind for me. The Germans have even been on-board with that sub-style, too. I think the catch with that style is that is has lots of room to go awry. Its "modern" cousin, Belgian IPA does, too. Esters and phenols + lots of hop oils can turn into old lady perfume if not done really well.
