How do they get the classic hefeweizen banana clove notes using lager yeast? Fermenting it warm maybe? To me it sounds like a hazy wheat lager of sorts. Dang it, now I'm going to have to try one just to see how badly they bastardized a classic style in the name of "being different."
You can't? I can. One example being Sterling Pig Shoats Pilsner at my local Wegman's Supermarket, that beer is less than 12 bucks a six-pack. Cheers!
The lager yeast is used solely for krausening for can conditioning of the beer. The primary fermentation would be with an ale (hefeweizen) yeast strain. Cheers!
On the topic of packaged yeast for secondary: - Doing things the proper way and adding the yeast to your pour results in muted flavor and more body. It's not my personal preference. - The only imported Kristallweizen I can remember having was from Weihenstpehaner, and it had plenty of the expected yeast character. I haven't had much of that beer though. I'd take their Kristallweizen over their canned Hefe if they were both fresh. If decanted, I'd take their bottled Hefe over either of those.
Methinks the OP was conflating "hazy" with "color" given the reference to the deeper orange of the subject beer. Virtually every hefeweizen has a pretty substantial degree of haze, even if decanted. In my experience, nearly all American breweries' interpretations of hefeweizen is very, very pale - in comparison among the palest of German counterparts. But you take one look at a Schneider Weisse and realize the color range stretches dramatically before you even get to truly dunkles weissbier. But all quite hazy nonetheless.
I don't subscribe to artificially strict views on beer types, and something like haze will have degrees and inconsistencies... but if someone handed me the below beer and I didn't know what it was, I wouldn't think it was an imported Weizen based on the degree of opacity.
Yeah thats my point. If someone handed me that and I didnt know what it was I would say "thats a hazy ipa." If they said "no its a German hefeweizen my reaction would be " Say what?!" If I see on the can it says "Modern hefe" I immediately think modern means "hazy" based on how it looks hence the term "hazy hefeweizen."
Just another of the many names that the can manufacturers and the brewers gave to the early "No Opener Needed" can lids of various design, like Snap Top, Tab Top, Tap Top, Pull Tab, Ring Pull, etc. The Zip Top, with a solid tab, left a opening that kinda looked like a pawn in a Chess game (tho' I've seen can collectors call it a "dog bone", too). I think it was one of the first, used by Pittsburgh for Iron City Beer, too.
Well Im not seeing orange, looks like pale straw, golden straw in sunlight. As for the haze, I can see my fingers but I can't read large print through it. Overall this is similar to other domestic Hefeweizens i have tried, different in taste and smell from imports. Reporting live from Jack's Abby, Amendm wishing you a great afternoon.
This comment spun up memories that Boulevard Wheat's marketing started emphasizing its haziness a few years ago. While I don't think the word "hazy" ever made it to can/bottle labeling, the current description of it on Boulevard's Web site starts with a subtitle of "Hazy American Classic" and then proceeds to describe it as a "hazy American wheat beer" in the first sentence.
Different yeast flavor/aroma? sweeter? drier? hoppier? Just wondering what "Modern Series reimagines classic beer styles" actually means
