American...Hefeweizen?

This should read 45.5 degrees fahrenheit, after translating the numbers from Reaumur to Celsius and then to Fahrenheit I left one figure unaltered.

 

I had to look up the reaumur scale. Celsius should have been sued for plagiarizing by Reaumur's descendants (same freezing point and boiling point, but with an 80 degree difference). I'm in favor of un-honoring Celsius; let's rename for Reaumur.

 

Full report, please.

 

is this where i post the video of them singing in unison to "bay'risches bier"?

seriously tho, they said that "basic" weißbier isn't necessarily difficult to make. you can ferment in closed vessels (like, say, Franziskaner does) and keg it up without dosing the keg with additional yeast...and flip the kegs over so when they're set upright the yeast gets back into suspension...and have a passable bier. but they say the best ones use the traditional methods (and it shows pretty clearly...to them at least). they could not agree on which ones are best.

 

I wonder if the Hefeweizen designed for kegs and draft lines typically has lower carbonation than bottled Hefeweizen.

 

As was proven by my first-ever Weizen taking second place at the local home-brew competition.

 

A local has HB Weiß on tap and I usually get it when I'm there with friends -- seems like there's always a decent head and similar mouthfeel to the bottles I get, and there's no wait-time for the pour. Next time I'm there I'll have to order one directly at the bar... for science, and all.

 

Did they specifically say which ones were their favorites? I suppose none of them available over here?

 

ones I had never even heard of. will see if I can get some names.

 

If you haven't heard of them, they're unlikely to be available here. Unfortunately, I doubt I'll have a chance to visit the places where they are brewed/available in Germany.

(I do hope to visit Columbia sometime to try your beers.)

 

I'm always curious about favorite weissbiers. They have such a wide range of flavors due to the yeast. I love some that other people hate and vice versa. In my case, give me big banana and vanilla notes while cloves and earth be damned. I have friends that feel the exact opposite. While they're wrong, I don't fault them for it

 

Weissbier (Bavarian) is one of those styles that I like just about every one I've tried.

Some are more lackluster than others, but they're still pretty drinkable.

My problem is that my palate fatigues faster with all of the complex yeast esters, so Weizen is rarely a go-to.