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.
I’ve had this sixer for weeks now. I know nothing about the brewery it comes from. It says it was aged on tequila barrel staves. Those are the wood strips that comprise a barrel’s body. They couldn’t age it IN a barrel? Just on the wooden leftovers.
Hey … is that like beechwood aging?
I may throw up.
It smells like honey, then flowers, mostly sugar. But after a second, when those dissipate, the tequila breaks through like a dirigible ascending through cumulus clouds.
The beer is preternaturally clear, hypnotically beautiful to stare at and yellow gold. The head is vanilla white and thin and short lived.
But The Taste
So, it has the synthetic lemon lime flavor of Sprite and wispy cola-like gaseous stuff rises from body at the first gulp. The body is sticky, but not as light as I would’ve imagined. Then there’s the sugar. Have I mentioned the sugar? It’s just so … there, everywhere. It’s too much. There must be half a barrel of agave syrup dumped in each bottle.
Join Me For A Plate Of
Sorry, I got nothing here.
The Conclusion Of The Matter
There’s something that bothers me about this beer. It’s packaging is the first clue that something is afoot. It’s eye catching, a skull with bluish eye sockets. It comes in a clear bottle but exhibits no off smells. It has a twist off cap. Bad signs, to me.
It’s called Oculto, referencing the occult which seems to be an obsession in this country. The word can also also mean “concealing”. What this beer is concealing is just what the heck it’s supposed to be! Even after drinking six of them, I don’t understand it.
So it’s not tied to any style, comes in a clear bottle with a twist off cap and doesn’t know who it is but begs people to drink it. This has got to be a corporate beer. Gotta be. I cannot in good conscience recommend it. And it takes forever to drink.