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Discussion in 'Beer Talk' started by AlexanderSelby, Jan 20, 2013.
Favorite German Hefe-weissen?
You'll probably get a lot of votes for Weihenstephaner, which is solid in every respect and extremely balanced in terms of flavor. That being said, there are a few others to keep in mind depending on where your preferences lie- for the clove-ey phenols Schneider is king, and for a really heavy on the banana version Franziskaner does the trick.
I like the balanced ones myself, though I'll also put in a plug for Paulaner as being up there with Weihenstephaner and Ayinger.
Too many choices, actually- tough to choose just one...
Agreed but Weihenstephaner's Dunkles Hefe-weiss. Yum.
Live Oak for one produced in the states
Julius Echter seems to be slept on when mentioning good hefeweissens
Hacker Pschorr is also excellent
Ayinger is a great one along with above already mentioned
German? Or German-style? Widens the debate... somewhat.
Franziskaner has gone downhill since Inbev tinkered with the recipe.
Konig Lugwig is my choice.
Not as well known and under-rated I think; Hirschbrau Hefeweizen
New Glarus Dancing Man Wheat - produced in U.S., but better than any of German producers
Going with Weihenstephaner as well.
Ayinger for me.
Weihenstephaner is probably my favorite, but there are a lot of good choices here. Of course, a trip to Germany would probably open my eyes to other weizens that I can't get here.
This. But that does not diminish the greatness of fresh Weihenstephaner Hefeweissbier or the standard Schneider Weisse. Franziskaner is okay, but always too powdery-sweet for me. I was also a big fan of Paulaner Hefetrüb when in Germany; it was always solid and pretty much available everywhere. Prost!
I've had more than my fair share, and the standouts have both been from Hofbrauhaus Traunstein: the basic Weisse is beyond excellent and the Gastro Weisse is world-class.
Weihenstephaner, hands down.
No love for Paulaner? Thats my favorite.
Schneider Unser Original
for a dunkelweizen, Erdinger.
Pretty sure the thread calls for "German Hefe-weizons" not US ones, but Dancing Man is obv the best US hefe
I would gladly drink Weihenstephaner, Franziskaner, Ayinger, Paulaner, Schneider, and Hacker-Pschorr without really picking one preferentially. I enjoy all of them, and sometimes will pick up a varied selection of them in one trip. There are a couple of bars where I live where Erdinger is the best choice on-tap, but I really only value it as a fallback option when nothing else decent is available. If I were forced to pick one though, it would probably be Hacker-Pschorr for sentimental reasons - it was the one my Onkel Hans would regularly buy. I do remember my Tante Erica telling me that his favourite was actually Andechser, but it's not available here in Ontario.
It gets mixed reviews on BA, but I also really like Kapuziner Schwarz-Weizen. Black weissbier.
I don't mind any of them, as long as you age 'em long enough to get rid of the wretched banana and clove flavors.
Proof? Until then, I'm not buying it. I have noticed no real difference and have been drinking Franzi for almost 30 years.
One thing that's been discussed here recently is that there has been new labeling on Spaten-Franziskaner beers and the shelf rotation has gotten better. Speculation is that drinkers are now getting fresher beers and they taste a little different to them.
Maybe, but there was no answer to my question.
Frankziskaner is crap. Really, it's a faded remnant of its former self after Inbev gutted it of all taste in the name of mass-marketing it worldwide and profit-margins. Sure, it's not completely horrible, but there are hundreds much much better version of this style. Schneider Weisse, Tap 5, 7, etc run rings around Fransizkaner, and that's only talking about beers purchasable in the USA. There are hundreds of better examples of a Hefeweizen or Weissbier still being brewed by smaller brewers.
Might I suggest reading the below post as what to me a sublime Hefeweizen is like. I wrote this in a thread of the Germany Forum here at BA. It's not the best I've ever had, but I have to say it was a helluva lot better than any industrial beer like Fansizkaner.
1. G. Schneider & Sohn - tap 4 mein grunes
2. Weihenstephan - Hefe weissbier
3. G. Schneider & Sohn - tap 7 Unser original
4. G. Schneider & Sohn - tap 1 Mein Blondes
5. Aying - Brau-Weiss
6. Paulaner - Hefe Weissbier NaturTrub
These are the only weiss brewers from Germany I buy from and these are the best German hefes I've ever had. Another German brewer I look for is heller-trum, but they don't make Weiss beers
Once again, show me proof.
Sure, I agree that there are a lot of Weizens out there that are better (many you can't find in the U.S.), but Franziskaner is still a good, easily found and highly enjoyable Weizen.
You've been mis-led. http://beeradvocate.com/beer/profile/263/1018
G.schneider, weihenstephaner, Ayinger, are the Germans who make the World's best hefeweissbiers, dunkelweiss, weizenbocks. Paulaner make a few good brews but when it comes to German wheat, I wouldn't ever stray from these guys. And all are very affordable here at home
I wish I could get into the books to see what changes have been made to the recipe, what (cheaper) ingredients are now being, or what what other (chemical) cost cutting measures have been used compared to when I first drank Fransizkaner in the easly 80s, but I don't think they'll let me, so there's no way to prove/disprove it other than my tastes buds and memory.
I think if you look at the winners every year of the World Beer Cup and the European Beer Star, none of these companies make the list except for Schneider Weisse.