Let's talk about Hefeweizen freshness

Definitely have had similar issues, especially with Kellerweis. Had Kelleweis in last years summer pack at about a month old and it was amazing. However, a few months later got one that was about 6-8 months old and it was flat and dull in flavor. Had another issue with Live Oak's Hefeweizen which has really good reviews as well. However, had a pint of it at Craft and Growler in Dallas and it had the same issue where it was dull and flat. Don't have a reference for the age on that one, but I'd imagine it was old or there some other issue.

I'm not sure of the issue is exactly with these few experiences, but I'm definitely more hesitant when getting hefeweizens. That all said I've never have had an issue with Weihenstephaner's hefe and I can't imagine that's always been fresh.

 

Simple. The growth in the number of US based breweries and the number of beers they offer is doing to imports in Europe what everyone fears the big kids (ABInBev, MillerCoors, etc.) will do to flavorful beers.

Its harder to find fresh German imports because fewer of them sell, it takes longer to sell them. There are lots of alternatives many people prefer.

 

Hefeweizens are indeed delicate beers. It is ‘popular’ to use time as the metric but how the beer was handled during shipment/distribution is just as important. Both agitation on the boat trip from Germany and the temperatures it experiences during shipment and at various locations (e.g., customs warehouses on both sides of the Atlantic, Wholesale Distributor warehouse, etc.) will have impacts on the beer.

So, how does a consumer ensure that the beer (Hefeweizen beer for instance) is at its peak and not all beat up from transport, handling, high temperature storage, etc.?

The optimum answer is to buy the beer at the source. I greatly enjoy drinking Royal Weisse at the Sly Fox Brewpub for instance.

Earlier today I posted in the Germany forum about Straub Hefeweizen which is brewed in the western part of my state during the summer:

“Chris, I have had Live Oak Hefeweizen (on draft) many times on my numerous visits to Texas (visiting family and friends). It is indeed a very high quality Hefeweizen.

In my opinion Straub Hefeweizen is even better than Live Oak Hefeweizen.

I discussed this beer in a New Beer Sunday thread: http://www.beeradvocate.com/community/threads/new-beer-sunday-week-543.315625/#post-3885934

http://www.beeradvocate.com/community/threads/märican-biere-bought-and-drunk.142028/page-42#post-4580492

Since Straub is a seasonal beer I know it is fresh when I buy it in June of every year and it has only experienced transport of a few hours across the state of Pennsylvania.

I confess I have no good solution for a person living in a low population region of Kansas. Maybe convince a local brewpub to brew Hefeweizen beers?

Cheers!

Edit: I have no 'good' answer to length of time (maybe less than 6 months?) but as I discussed above time is not the only issue.

 

Really? Then please summarize the point of the thread in 25 words or less. Thanks.

 

That is a good solution if you are actually willing to do this. I recommended homebrewing to you in another thread but you just ignored my comment.

I have a ribbon from 1997 where I won second place for my homebrewed Hefeweizen beer.

I will believe you will actually homebrew when I actually see some proof that of this. For the most part you just like to complain.

Cheers!

 

Thanks.

I was misled by all your dialog about previous experiences, etc., etc.,

My answer to that last sentence is 3-6 months is the drop off point, much as it is for IPAs and depending in part on the bottling line (or canning line) in use at the brewery.

Which is why I only drink locally made hefeweizen (preferably on tap) that have been brewed by folks who learned how to do it properly (some in Germany). You see around here we don't have to rely on imports for estimating freshness, etc. because we have access to Hefe's brewed by people who did at least part of their training in Germany.

 

Most styles should be consumed as fresh as possible, not just IPAs. That's the simple, easy answer.

More specifically, as @JackHorzempa stated, hefeweizens are delicate and should be consumed as fresh as possible. Month old Kellerweis is a nice find if you ever see it!

I remember a few years ago, I bought a six pack of Kellerweis to split with a buddy, and we each took the first sip and found it to be completely bland with no banana notes whatsoever. I looked at the bottle and realized it was quite old (over 5 months, possibly 6+, I can't recall exactly).

I have a good relationship with my local store, and pointed out to them that it was past its best by (either the website stated it at the time, or there was an actual best by date on the bottle back then). They allowed me to return the four bottles I had left and pick up a fresher six pack, no charge. The second six pack was much better.

And if you don't believe any of this, I'll reference the recommendation straight from the experts themselves.

 

I've actually noticed fresher Weihenstephaner lately, usually around 3 months old. Unbeatable.

Sierra Nevada freshness is hit or miss across all of their brands. I had a craving for Nooner last week and the freshest I saw was September '15. Even SN Pale Ale was October. I ended up settling for a 12 pack of Hop Hunter bottled Jan. 27.

 

Three month old Weihenstephaner has always been a 'winner' for me. Unfortunately in my area more often than not it is older than 3 months.

You live in a 'lucky' area.

Cheers!

P.S. I will be on the lookout for Weihenstephaner 1516 in another few weeks. Since this is a special release beer I think I am guaranteed of getting this beer fresh!?!

 

I live in the Central Florida area and I am a big fan of hefeweizens. I drink this style of beer more than any other style during the spring and summer. the only other style of beer that i like as much as hefeweizens are stouts. I have had a few of the American made hefes like widmer and SN kellerweisse but they don't quite cut it for me like a German made one does. I found a few 6 packs of 3 month old weihenstephaner in my area. I would not purchase a hefeweizen that is over 6 months old. the fresher the better. i have had a few bad experiences with them doing so. I had some weihenstephaner last year that tasted similar to lettuce or something. ever since then i learned to how to read and interpret the weihenstephaner julian code which is not too tough as compared to some other breweries. i also like schneider weisse tap 4 edel weisse quite a bit but it is tough to find a fresh pint in my area. i remembered i pulled one big clove note out of the last bottle i had and that is when it hit me that if that if i some fresher bottles of this beer then it might have had a few more big clove notes. the only imported hefe that i get in my area on a regular basis that i like is hacker pschorr weisse. i used to like spaten franziskaner too but ever since in bev bought them out i think the taste of it has gone downhill. i prefer big, bold, and flavorful hefeweizens in comparison to lighter bodies more watered down ones. if anybody can get a hold of schneider weisse tap 1 mein blondes i will love to trade for some or buy some considering that we do not get any in this area at all. Thanks for reading my comment and cheers! to the fellow beer advocate community

 

I only buy Weihenstepaner when it's bottling date is within 3 months.

 

Huh, never knew hefeweizens are just as time/storage-conditions sensitive as IPAs (if not more so? I mean, 3-6 months as the cutoff, tasting dull and losing the yeast flavors entirely by then... I know I could definitely tell the difference between 5-month-old Torpedo and 1-month-old Torpedo, but the 5-month was still very far from bad and still recognizable as the same beer, only one particular hop flavor out of the several going on in that beer seemed to have fallen off a lot by that time. Of course, Torpedo may just be an unusually long-lived IPA.)

Good information to have.

Month-old Kellerweis is definitely very good -- was fortunate enough to have some at about that age from their summer pack last year. Of course, I've never actually seen a Kellerweis six-pack... so I guess in a way I'm both lucky and unlucky that the variety packs are the only way I can get it. XD

 

I think @JackHorzempa made many excellent points above, but I would also add that Hefe-Weizen is a style that might actually be worth homebrewing if you love the aromas and flavors that leap out at you from a very, very fresh batch. Mine were great, to me, for the first few days before they all tasted like bubble gum and cardboard and were drain poured.

Of course there are a handful of exceptions, but for most American attempts at the style I find that the German bottles that are several months old are still better, especially Weihenstephaner.

I don't know your local market but here I can get Paulaner very fresh and now that Franziskaner is owned by one of the larger "bad guy" companies I can actually find their beer more fresh as well (and refrigerated!).

edit: PS @JackHorzempa we have 1516 here in bottles and draft, so surely you have it.. no?