The glorious hefeweizen

Most of the Dunkelweizen and Weizenbock I enjoy are bottled "mit Hefe," so don't limit the style to only the lighter colored variations. To quote Eric Warner from his great Classic Beer Styles book: German Wheat Beers:

 

I'm a huge proponent of the German classics (Weihenstephaner, Ayinger, Paulaner, Franziskaner in that order but its extremely close from 1 to 4). That's been said alot though so I'll add two local AZ favorites. Oak Creek hefe out of Sedona AZ, and Santan hefe of Chandler AZ. Both are true to the style, (I think both are using Weihenstephan yeast) are more readily available on tap than the Germans round here, and I've got to support my locals! If you find yourself down here, check them out. Since its hot from May to Nov here, hefe season is most of the year...

 

That SanTan hefeweizen is delicious. Had it on my way through Arizona last month with low expectations and enjoyed the entire 6-pack.

 

Another vote for Weihenstephaner. Maisel's Weisse is pretty good too. I'm a huge fan of hefeweizen, and think it's a pretty good go-to style regardless of the season.

 

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I fully understand they're variations on the style. But to the extent of Warner's quote offered, the novice beer drinker would not be able to assume or deduce from just that that "Hefe Weizen" includes Dunkelweizen and Weizenbock. "Weiss" means white, anyway, no?

All I'm saying is that when I go to a bar and order a hefeweizen, I expect the light-colored, unfiltered variety. At the very least, the bartender should let you know if they only have a Kristallweizen or a Dunkelweizen available (or an American weizen/wheat, if that's it). I do this when I tend bar. To some others, there is a distinct difference. I've had customers make a face when I've told them we only have a dunkelweizen on tap, but they usually go with it and are happy.... And if I order a hefeweizen and I'm served a weizenbock, I will not necessarily complain (especially if it's Aventinus), however, it is not what I ordered.

I think the thing here is that the OP would have made it clearer for myself if he just asked, "What's your favorite German-style wheat beer?" I'll admit, the definition of "Weissbier" is a bit confused. No one is incorrect here.

 

Hefes are my favorite. Tops on my list is Franziskaner - the banana is fantastic. Weihenstephaner is also up there, along with Paulaner. But it has to be German. The American versions that I've tried have a compulsion for slipping in more hops than needed and flattening the bright flavors a bit.

 

i've got in-heat-wheat and dancing man in my fridge at all times during the summer

 

Juluis echter and weiheinstephaner. I prefer the krystall weis by them more than the normal hefe weise. The bavarians do this style the best and I don't think anyone will ever beat them

 

Hopfen Weisse and Franziskaner Hefe-Weisse.

 

Did I sound selfish there? All this gab's making me thirsty...

 

Completely agree. The best hefeweizen brewed in the US. It cannot compete with the German greats, but as New World wiesbiers beers go, it can't be beat.

I understand Live Oak's is great but the one time I tried it was a hand bottled example I got as an extra in a trade. It was infected. A bretty hefe is not a terrible idea after drinking that. American Wild Weisbier.

Also a fan of Tucher Kristalweizen. Have not had anything similar in quality.

 

Weiss means "white". Weizen means "wheat". They are not different spellings of the same thing. My understanding is that Hefeweizen by definition does encompass the darker styles as well. Although you're certainly correct that a novice beer drinker, as well as many seasoned beer drinkers unfamiliar with the style, would be confused if presented with a dark beer after ordering a Hefeweizen.

I've only recently begun to try out Hefeweizens, mostly because I randomly tried a Weihenstephaner one night and loved it.

 

Weissbier is more of a nickname from the beginning of Weizen roots -- mostly because it was more pale than the usual dark beers of the time. And the title of the thread is Hefeweizen -- weizen being wheat.

As suggested previously, Warner's book is a great source of Weizenbier information -- worth the read and far more informed than the German Beer Institute. Check around BA, that site has been called out for its liberal use of made-up info, it needs to be highly discounted as a source.

 

Here's a great quote from Jackson on the often confusing terminology:

*Typical infighting of the Germanic tribes.

 

"I have also heard it argued that the term Weizenbier offers a better guarantee that the beer was made according to the convention that specifies a minimum of 50 per cent wheat."

A "better guarantee"?! That's funny. Never heard that before. You mean some breweries are getting away with calling a beer a "weizen/weiss" with less than 50% of it being wheat. I thought that was a law - the 50% thing.... I do need to pick up a couple books about wheat beers.

 

Don't forget, this is Jackson talking to various people giving him stories much like the stories we hear from so-called "beer experts." Not to mention one brewer is trying to convince him that the other brewer's product is swill.

Think about that guy at the bar who likes to tell everyone about bottom-of-the-barrel bock -- he knows it's true because he heard it from someone at the brewery.

 

Color me jealous!
Some kind of yummy pork, spaetzle and fresh from the source hefeweizen!

 

spaetzle is the shit!