Compared to most imports I've tried it's fruitier and sweeter with higher hop flavor than bitterness. Yeast flavor is greater than both domestic and imports. Banana and clove smell/taste is faint, it competes with citrus and fruit bowl fruits. Not as dry, especially at the finish, as most. I do not have an answer for Modern, as I mentioned, it's not much different than other domestics. They did not have any cans available for takeout so I grabbed a 6-er of Dark As Hell for this evening's festivities. Prost.
@Amendm -- have you ever had the opportunity to try Urban Chestnut's Hefeweizen, Schnickelfritz? That one is a great American rendition of the style.
No, not yet but thanks for the new-to-me word "Schnickelfritz", I believe my Granddaughter is one. Belsnickel was one as a child I would wager. Prost!
Did you ever try the Brooklyn / Schneider Hopfen-Weisse? I probably last had it 15 years ago, it took Schneider’s Weizenbock hopped like an American IPA. It was a fantastic beer that your review above reminded me of. It has a 93 on this site , I see one review from 2023, I’m kind of surprised that it not more readily available these days.
Schneider still makes Hopfen-Weisse. They even mention Brooklyn a little on their website, too. Back when it first came out, they each made their own version. Brooklyn's gave me a Walgreen's fragrance aisle vibe, so I'm glad Schneider's version is the one that stuck around. I consider it to be one of the best combinations of hop notes and ester/phenolic notes around. As far as the color spectrum for weissbiers goes, some normal hefeweizens (or helle weissbiers or whatever you wanna call them) definitely intrude into dunkelweizen territory from a visual standpoint. They don't have the same flavor/aroma profile since they don't have any actual dark malts, but they can look the part. I generally find those super dark ones to be the earthy husky variety vs. the especially fruity ones that lean in the lighter direction. I don't know if that's a coincidence or byproduct, though. When I think of especially fruity ones, my mind goes to Weihenstephaner, HB, and Live Oak, and those are all pretty light in color.
To me, Braupakt was a surprising and highly enjoyable mix of traditional Hefeweizen style and American hops. https://www.beeradvocate.com/beer/profile/252/326172/?ba=steveh#review
Thanks for the info, have you seen Hopfen-Weisse recently? It looks like the most recent reviews on Untapped are in Russian or something similar. It’s hopped with Hallertauer, which is probably why I like it so much, I wish more beers were dry hopped with Noble hops, but I think the advent of modern juicy hops killed that off. This beer came out about the same time Citra was introduced, I have a feeling if it were created today they would use a hop like that instead of Hallertauer.
It has been a minute, but that applies to Schneider's beers in general. With so many breweries shifting over to 4-packs of larger cans, single bottles from pretty much anybody = limited shelf space. It's luckily still on their website and on the menu at all of their German bierhall locations, so it's definitely still being brewed.
This thread prompted me to go searching for my "go to" local favorite; Troegs Dreamweaver Wheat but alas all six packs were past their BBD. My consolation is below, a cold German single I hadn't tried yet. I always love wheat beers in the spring and today was about the perfect day to pour one. Very much enjoyed as I have most German examples, great aroma, I didn't note in my original review but now that it is warm there is this really subtle vanilla quality that really goes nice with the banana, all so balanced in both taste and aroma; very refreshing and smooth; high drinkability. Won't hesitate to put in my hefe purchase line up in the future, full thoughts over in NBW. Cheers Everyone.
I can remember a time when H-P was the only Weißbier you could find! I think I probably had my first one in 1979.
It's no longer being brewed, but I always felt the Mahr's weissbier had profound vanilla notes. So much so that it's up there with beers that have vanilla beans/extract tossed in. I really miss that one. Maybe with some of the family shakeups they'll bring it back?
"Hefeweizen" is always cloudy since it's bottled with the Yeast and the Sediment forms at the Bottom of the Bottle. The Colour ranges depending on which types of Malt are used all the way to dark brown (usually classified as "Dunkelweizen".The rust-coloured Versions are often called "Ur-Weizen" since they represent older Recipes from the late 19th century (Examples-Schneider Weisse Tap 7,Erdinger Urweisse). Clear Wheat Beer filtered and bottled without the Yeast is called "Kristallweizen".They usually retain the Yeast phenols but are ligher and crisper.
