Weihenstephan Cans!!!

Nice glass.

 

Which one is your favorite @AlcahueteJ? Just curious, if I haven’t had it I will give it a try

 

I agree on the Schneider Original, but they also make a lighter style Weizen (maybe more?) that's really good.

HB has (had -- pre-covid) gotten their Weizen on quite a few tap handles in my area. Great alternative choice from other beers.

I'll also add Franziskaner.

 

I’ve had live oaks a few years ago and oddly enough dreamweaver was one of those early beers I used to enjoy.

I’ll have to give some more of the German ones a try. Only have had weinhenstephan’s.

 

While Herr Burgess can speak more about it, I see that they did in fact brew a weissbier quite recently.

https://www.postandcourier.com/free...cle_beaa0690-539c-11eb-a688-af80c7ae4c3a.html

https://www.facebook.com/bierkellercolumbia/posts/2939233019735330

 

A while back he had mentioned to me that he was working on a Weizen and told me some details... but I'll be damned if I can remember what he told me.

 

I drank this a few days ago, and I must say I’m ecstatic that it’s now available in cans. Will be a regular purchase for, especially as the weather warms.

 

Are you talking about the 'Original' Schneider Weisse (what they call Tap 7 now)? I guess I'm not following the 'heft' comment unless you're talking about Aventinus.

 

Strongly recommend Andechs and Ayinger. Probably my two favorite German weissbiers, with Weihenstephan right behind them.

That's a good one! And they even use an open fermentation for it.

 

I was in a similar boat, not having had it for several years, partly due to local availability. However, I remedied that the other night and man, I need to get it in my rotation again.

No doubt it's a bit darker than the typical 'hefeweizen,' but I didn't find it any thicker. Although I can't argue with you on your perceptions, I didn't think it was much different than other Munich hefeweizens in terms of body. YMMV. Definitely pick it up again to see if your perceptions have changed a bit.

Here's my pour from the other night:

 

When I was drinking it in regular rotation years back I also found it heftier than the likes of H-P and others -- not Aventinus heftier, of course.

But as you mention subsequently, I haven't seen it locally for a long while, maybe it's changed some. Have to keep it in mind on my next trip to Binny's.

Uh -- how are they dating (or not) these days?

 

I was just gonna check it, but as long as I've been drinking it I've felt it was bolder than most Weizens -- flavor aside.

 

https://www.beeradvocate.com/beer/profile/72/3280/?ba=steveh#review

Don't see "representative," I said "stand it next to any Bavarian Hefeweizen..." but I take that to mean it's different, but worth comparing. But it *was* 2009...

I think I use "medium bodied" in some Weizens because it feels thicker on the tongue with the suspended yeast. I see some others I called light to light-medium -- those were probably more effervescent.

 

So heftier in what sense? Body? I guess I never thought the body was much thicker than paler hefeweizens. Again, just one guy's perceptions.

I don't think it's changed much at all since the last time I had it. I used to drink it quite a bit, but stopped as I couldn't get it for several years.

The bottles have a bottled on date on the back label. The format is: the last two digits of the year and then the julian day. It would look like this: '20.300' for a beer bottled on October 26, 2020

 

@Jacobier10 or anyone else know Andechs dating method? Got most of the German ones down but that is not one that I know.