The glorious hefeweizen

I enjoy in heat wheat by flying dog

 

Sun King Big H

 

I do like anything by Weihenstephaner with Vitus my favourite but boy do I like Schneider Weiss Aventinus even more!

 

Hacker-Pschorr all freakin day!

 

Dancing Man is hands down my favorite. What IPAS are to hop heads, Dancing Man Wheat is to me. Wisconsin is only warm for like 3 months and this is our perfect warm weather beer!

 

I'm ordering the ingredients to brew a batch of " blood orange" hefe from a recipe by Sam Calgione (DFH) looking forward to enjoying it soon!

 

Live Oak is my go-to. So good.

 

Ayinger. And I am dating myself with this one but DeGroen's made a solid hefe back in the day.

 

Dancing Man Wheat and then Live Oak....but you really can't beat German ones.

 

Wodan Weizen and Harriet Brewing is in my opinion the best kept secret in Minnesota. Their beer is stellar and the place is usually busy, but not too packed.

I don't understand Wodan Weizen's BA score. It seems like every BA from MN raves about it, but it sits at an 89. I'm convinced that if Wodan Weizen had a Surly or New Glarus label on it, it would be a solid 95. Dancing Man has a 95, and 97 from the Bros. I'd personally take a Wodan Weizen everyday over Dancing Man. Tapioca, banana, clove, it is that good.

 

Anything by Ramstein/High Point- a brewery that should get more attention on this site then it does.

 

If I reviewed beers on here, I'd be part of the reason why the beer would be at 89. In fact, it'd have an even lower score than that. I didn't think it was that good at all. It wasn't very weizen-like to me, it seemed to have more of a wit-bier character to it. But this was last year so maybe I need to re-visit given the praise it's gotten.

 

So many good one's to choose from. Ayinger is my favorite from this style.

Others include...

Edelweiss
Paulaner
Franziskaner
Weihenstephaner
NG Dancing Man Wheat

 

Depending on what characteristics you like, there are different varieties of weissbiers.
For instance, Erdinger is (I think) the most popular one in all of Germany, and their yeast is extremely mild. There is very little banana/clove/apple/etc. going on.
Schneider's is considered a classic, and their normal (Tap 7) isn't super heavy with yeast notes either. If anything, it's earthier and breadier. Their Tap 1 is closer to what most people think of.
The Weihenstephan, HB, Paulaner, etc. versions are the fruitiest of the bunch. To me those are the quintessential Munich weissbier characteristics.
I found that the ones from Bamberg, like Mahr's and Faessla tended to be creamier with lots of vanilla cream notes with the banana being a bit milder. Those were like a glass of dessert.

 

Weihenstephaner, Paulaner, Hofbrau, Karbach Weisse Versa, Kellerweis, Live Oak at the bar

 

I can see how you'd see some wit characteristics. Give it another shot.

 

You must have the same book as I do .. I have that recipe as well. " extreme brewing"

 

German brands are excellent. I'm likely a one-man-cheer squad for Lost Coast Tangerine Wheat from Northern California.

: “Fill it up again! Fill it up again! Once it hits your lips, it’s so good!” – Frank the Tank, Old School

 

A friend of mine, who has only recently started brewing, made one of those a few weeks ago. We opened the first bottles over the weekend, and the flavors turned out great. At first I thought the fruit flavors would overpower the yeast esters, but both were there in equal amounts. It really did work well.