German Hefes

1) Ayinger
2) Weihenstephaner
3) Schneider Edel-Weisse (green label)
4) Paulaner
5) Schneider Orignal

I may be the only one who thinks SN Kellerwies is a disappointment...the yeast character just isn't there for me.

 

(Gee, no Ramstein? I realize it's brewed in NJ but the brewer is German and Ramstein is up there with the best, IMO. Try Ramstein's Winter Wheat.)

I can't find fault with any of the German wheat beers, like them all. But maybe I have a slight preference for Schneider's Edel Weisse.

 

I've been trying to get my hands on some of these fine beers from my homeland...just not widely distributed

 

If we're including American weissbiers, I've had 3 that can stack up with Bavarian originals:

Dry Dock, SN Kellerweiss, & Live Oak

 

I think Kellerweis is a solid offering, but Live Oak Hefe is in a league of it's own when it comes to American-made hefes.

I tried it for the first time last month, and it exceeded every expectation I had. What a fantastic beer.

 

As by quoting knightlypint, my post was in reference to the fact that Ramstein is not widely distributed outside the greater NJ area...

 

in no specific order

maisels
kapuziner
andechs
ayinger
weihenstephan

 

Sorry about that buddy...

 

Sidetrack here. Help a brother out. I thought I liked hefes. Years ago I'd have Paulaner in pubs in summer, I think with lemon, though that may only have been the Hoegaarden, not quite the same thing. Can't remember. I thought I had had others and liked them. But lately when I try what are supposed to be the good ones, I'm getting that banana clove bubble gum thing happening and find I don't want that. I had to struggle to power through a six pack of Franziskaner over the course of a month. I left half a pint of Live Oak undrunk at a meal in Austin. And I finished a pint of the grand champion Weihenstephaner at a pub but was a bit put off by those notes. Are there hefeweizens that don't feature the banana clove bubble gum thing or have I just worked my way out of this style pretty much? From what I read these notes appear to be the hallmarks of the style or at least frequently present. Various wheats and wits on the other hand I seem to like just fine, sometimes a lot, though I realize that's not the same style.

Are there good hefeweizens that take a path other than banana clove bubble gum?

 

Agreed, but I do think the Kellerweiss is still on-par with many German examples. Live Oak just happens to be on par with some of the best ones.
While pretty obscure (and it'll make me seem like a homer), I'd say the Dry Dock one is the best of the three. It's won a GABF silver or gold 3 years in a row. If you like the style, it's worth hunting down.

 

I think you would prefer an american wheat ale rather than a hefe. The characteristics you describe are pretty standard for hefes.

 

Ever had anything from Erdinger? I find their yeast strain to be by far the mildest of the ones from Germany. It's punchier than an American wheat, but it's much, much milder than Paulaner or Franziskaner.

 

Nope. Never seen that one. I'll keep an eye out.

 

In no particular order...

Julius Echter (particularly love the vanilla/banana flavor)
Franziskaner
Kapuziner
König Ludwig
Weihenstephaner

Now if I could just find my gateway hefe weizen (Lowen Weiss) here in the states.

 

Clearly, I need to have more Hefes...or at least review more (20)
But I have Weinhenstephaner tops tied with Dry Dock, with Live Oak at #3

I need to go to Germany. Taking donations.....

 

Greg never struck me as being German (not that it really matters) but is that really true? I know he studied in Germany, is using a proprietary German yeast (i.e. not from Wyeast, White Labs, etc), and has a decoction mash system- so he's doing it the right way- but didn't realize his heritage.

In any event, he brews some great beer and the weizens are top tier, so I wholly endorse the rec (as long as the beer is fresh- unfortunately I have had consistency problems with the bottled product in the past).

 

I'd say Schneider original and green followed by Augustiner and Andechser. Schneider Hell is good too but more dry and clean, so a better summer offering.