The Roundup for Session 137 on German Wheat

The Beer Nut provided a detailed description of the “banana milkshake” weissbier called Patronus.  I hope his ensuing headache was not terrible.

Jessica and Ray of Boak and Bailey reminisce about their introduction to German wheat beers via Ayinger.  They pick up the same themes as our good Beer Nut, namely that banana profile and hangover headaches.

The eminent Stan Hieronymus of Appellation Beer revisited his book Brewing With Wheat and the Brauerei Gasthof Schneider.  That visit provided the best quote to support my continued bottle conditioning, so thanks Stan & Josef!  Also, he details the decoction mash schedule and fermentation temperatures that I just briefly mentioned in my post.

Derrick Peterman at Ramblings of a  Beer Runner reminded me that gose is a wheat beer I’d probably like since it has sour inclinations.  In addition to that he delineates the difference between authentic German beers and the translations of them in Northern California.

Alan McLeod has A Good Beer Blog and therein he tells us he had several hefeweizen’s many years ago.  His evaluations are piercing and laughable.  No, not laughable.  Humorous.  Jocose.  Funny.  My bad.  Anyway,  I enjoyed his reviews and have a list of more beers to try.  Thanks!

I can’t even pronounce the title of Fuggled’s contribution, but it’s enjoyable to read about not polluting a canal, drunken evangelists, and some wheat beer history in relation to the Czech Republic.  And perhaps home brewing was inspired again.

Jack Perdue gives us some Deep Beer thoughts with a beer style delineation which includes what has to be my favorite reference to beer glassware. Marilyn Monroe indeed. Cheers, Jack, cheers. There are other words in his article but I stopped at Marilyn.

Thanks again to all who wrote and read. The next Session is still open, waiting for a topic.


K-Town Weiss by Black Bridge Brewery

Unless winter decides it did not represent itself enough this year and decides to hang on and bully us until summer, our weather should start to think about spring soon.  Black Bridge’s recent tap-list addition can therefore be viewed as either a farewell to the cold season or a herald of springtime.  The beer is K-Town Weiss, which is pronounced “vice.”

It is a wheat beer of German descent.  The majority of the grist bill will consist of wheat malt, hops presence will be very low, imperceptible.   The ‘weiss’ indicates it’s a “white” beer which meant that this style was cloudy and hazy instead of having the clarity of a pilsener or strong golden ale.   This was due to the yeast still being suspended in the body of the beer.  Additionally, it indicates that a Bavarian weissbier yeast strain was used in production.  You likely have heard of these beers as hefeweizen – refreshing, light and happy beers, perfect for the desert.

That Smell …
All I could pick up was a yeasty, grainy aroma.  No hops present.  I did not get any clove, which is predominantly the nose of these beers.  So you may smell that, or even some bubblegum.

In Appearance …
It is, indeed, yellow. Not cloudy, I’d say, but nebular.  A bright, appealing nebula of orange juice. 

But the Taste …
Light and bubbly body. Banana has a moderate presence here. Maybe that adds to its Springiness, that slight allusion to a tropical ideal. Nice. So Germany, where this originated, really isn’t tropical. It’s fascinating that a yeast strain from there, which was used in this beer, would develop such flavor motif.  Anyway.  There’s a slight tartness to it, too. Like a Berliner Weisse, almost, but not as pronounced.  Dry finish. No hops perception, and I really didn’t catch any clove. Nor any effervescence.

The wheat beer well known at Black Bridge is Wicked Poison.  It’s a 14% monster.  In contrast, K-Town is a modest 4.7% abv, so it won’t clobber you.  It’s also good with sour cream & onion dip.  Make of that what you will.   Sit on your porch, watch spring happen.