Style: Hefeweizen
ABV: 5.4%
Presentation: Single 500 ml brown bottle
Brewery: Bayerische Staatsbrauerei Weihenstephan
Country: Freising, Germany

KANPAI! w/ Jeff Werstiuk

Authentic German Wheat Ales can offer a bit of a challenge at first for people who aren’t familiar with them and don’t know what to expect. Predating the mild and rather neutral North American variety by hundreds and hundreds of years, there is no question which holds the true pedigree between them. The general North American Wheat Ale tends to be made from half wheat and barley malt (give or take) and is fermented with typical ale yeast. In contrast German Wheat Ales, especially the unfiltered Hefeweizens, gain the majority of their flavour and aroma from a unique strain of brewing yeast that the Bavarians have been specifically cultivating for almost a thousand years.

Generally offering an aroma and flavour with varying degrees of banana and clove present, Hefeweizens can also have mild notes of vanilla, bubblegum, and sometimes nuts within the overall character. By working with the malted wheat present the yeast also develops a mild tart citrus aspect on its own, adding to the subtle complexity already in play. No need to add a lemon wedge upon serving whatsoever.

After taking all of that in mind, it can be quite a shock to the system when you take a sip and encounter an unexpected member of the fruit bowl and another unexpected member from the spice rack blending across your palate. Once upon a time when I unwittingly tried my first German Hefeweizen, unaware that such a thing even existed, I thought my beer had gone bad! I wasn’t wholly ignorant, as I’d at least been drinking British Ales from the start, but this is already foreign territory in comparison, and not just geographical. So then, at least you know what you’re getting yourself into here.

I can’t think of a better place to start either. We are truly blessed to have Weihenstephaner available here in the province. It’s one of the most lauded and sought out Hefeweizens in the world, and one of the most popular. I think what puts it in that position is the fact that it’s balanced and not too intense.

The only truly bold thing about this beer is the claim that is made of the brewery that produces it, declaring to be the oldest continuously operating brewery in the world. The Weihenstephen Abbey was once a Benedictine monastery that was founded 725 A.D., and brewing started on this site in 768. However it wasn’t until that brewing facility was licensed to the city of Freising in 1040 that a founding date for the modern brewery is applied. Even still, what does the dispute of 272 years really matter between friends when you are dealing with a timeline that stems that far back? The date of 1040 A.D. is still incredibly impressive, and quite an achievement.

I honestly couldn’t fathom not drinking this from an authentic Weizen glass (you know, the super-sized version of a Pilsener glass, only a foot high), however I understand they can be a bit difficult to come by. It’s not called a trusty pint glass for nothing, so if that’s only what you have on hand, then it’ll do if necessary. After all, this Weizen is tasty enough that it’d still taste good out of a mason jar or a dog bowl (granted that you washed them first). Allowing this Hefeweizen to warm at least 10 minutes is also recommended.

Weihenstephaner will pour out a cloudy marmalade hue, capped by a tall chunky frothy white head. The aroma makes good with sweet bready malt, along with equally mild doses of spicy cloves, vanilla, and candied banana. The flavour is also very clean for this style, starting with soft light bready malt, then light vanilla in the middle, while the duo of banana and clove rise up on the finish as well, although the banana tens to linger on into the aftertaste. This is all transported by a quenching medium-light mouthfeel with soft carbonation.

The brewery suggests pairing their Wheat Ale with veal sausage if you’re feeling a bit decadent. Goat cheese goes exceptionally well with this beer, as does Brie. Grilled fish, smoked meats and cured ham are also fine options to consider when planning a meal to accompany the Weihenstephaner. Or if you don’t feel like cooking some Chinese take-out with dishes involving lemon or sesame based sauces will help demonstrate the finer advantages of East meets West.

The next steps in the cooler:

In-Style:
Paulaner Hefe-Weissbier
Ayinger Bräu Weisse
Schneider Weisse Original
Hacker-Pschorr Hefe Weisse
König Ludwig Weiss
Erdinger Weissbier

Other Hefes:
Brooklyner Weisse
Hitachino Nest Weizen
Tree Hefeweizen

American Pale Wheat Ales:
Rogue Somer Orange Honey Wheat
Wild Rose Velvet Fog
Grizzly Paw Grumpy Bear Honey Wheat

Lateral Steps:
Hoegaarden Wit
Delirium Tremens
Unibroue Don de Dieu
Erdinger Weissbier Dunkel

Style: Herbed/Spiced Hefeweizen
ABV: 5%
Presentation: Single 330 ml brown bottles
Brewery: Hofbräu Kaltenhausen
Country: Hallein, Austria

KANPAI! w/ Jeff Werstiuk

“If you really love me you will bring me Edelweiss!” So went the chorus of the one-hit-wonder dance track of the late 1980’s, to the tune of ABBA’s “SOS” no less. That being said it still runs through my head every time I reach for another bottle of this special little beer that is now brewed at the foot of the Alps in Austria near Salzburg. Never have I come across such an enjoyable and easy drinking ale that also keeps me guessing and as of yet hasn’t let me completely pin it down.

To begin with this starts out as a light traditional German-style wheat beer, and utilizes that particular special strain of ale yeast to produce it. But then the tables turn a bit with the addition of an unknown blend of Alpine herbs to the whole mix, transforming this into a bit of an Austrian interpretation of a Belgian Witbier as well. The final product is something of a hybrid between the German and Belgian styles of wheat beer, while at the same time maintaining a unique character all of its own.

For the life of me I haven’t been able to fully determine exactly what any separate component is within this mysterious Alpine herbal blend, it continues to elude and remains a satisfying riddle that keeps drawing me back for more. Not like I need any extra incentive though….

A Weizen glass or Pilsner glass will help accentuate the best parts of this Austrian wheat beer, although a pint glass will work by default if necessary. You’ll also want to consume this while it’s still fairly well chilled—the time it takes to grab it out of the fridge, open the bottle and pour it into a glass, and then allow the head to settle a bit should allow it to reach an optimal serving temperature.

Expect a fairly typical appearance for a Hefeweizen, cloudy straw in colour with a tall billowing white head that will last a while. It’s in the aroma that you are introduced to the beginning of the enigma. The basic elements are sweet and floral and grassy, however the more attention you pay to it, the more individual characteristics start to become more pronounce. Scents of lemon and mandarin, notes of tropical fruit such as papaya and banana, honey-sweet malt, ginger, coriander, mint, and a light perfumey lavender. And there’s still stuff in there I can’t figure out and name! Pretty complex. Much of this continues on in the taste with soft sweet malt, citrus, light banana, mint, and the same inexplicable mix from the aroma that continues to elude me. Hopefully you have better luck decoding the puzzle of this particular blend of alpine herbs. Carrying this liquid joy is a light-bodied mouthfeel that feels creamy smooth across the palate and provides a zip of carbonation on the finish. This helps maintain the status of Edelweiss Snowfresh as a great session beer, which makes it easier for the rest of us to go back for the purpose of more exploration.

When it comes time to take a break to eat and you don’t want to leave this Austrian Weiss behind, I think it would be a great idea to pair it up with some fresh lobster tail. But hey, I have expensive tastes…. For more common fare you could serve this unique wheat beer with the likes of chicken or fish, salad or pasta. Anything with savoury seasoning is fair game, however avoid spices that provide more intense heat. And while Cajun cooking might overwhelm the subtle nuances of this beer, Louisiana desserts on the other hand are a totally different story. My recommendation is some Bananas Foster. If you’re not familiar with this Southern treat, imagine rum flambéd caramelized bananas served over vanilla bean ice cream. I you choose to go with that route then put on some safety goggles, pour another glass of Edelweiss Snowfresh, and prepare yourself for a flavour explosion!

The next steps in the cooler:

Other Austrian Beer:
Gösser
Stiegl

Other Hefeweizens:
Paulaner Hefe-Weissbier
Ayinger Bräu Weisse
Hacker-Pschorr Hefe Weisse
Schneider Weisse
Erdinger Weissbier
König Ludwig Weiss

Witbiers:
Hoegaarden Original White Ale
Unibroue Blanche De Chambly
St. Bernardus Witbier
Wittekerke
Hitachino Nest White Ale
Lost Coast Great White
Mill Street Wit
DDC Rosée d’hibiscus

Style: Hefeweizen
ABV: 5.3%
Presentation: Single 500 ml brown bottle
also available in 12-packs
Brewery: Erdinger Weissbräu
Country: Germany

KANPAI! w/ Jeff Werstiuk

The tradition of what we now know as modern wheat beers dates back to the 15^th century in Germany.  One misconception is that it is brewed completely with wheat malt, which in reality would produce a beer a bit too tart and acidic for most people’s palates.  Usually there’s at least 50% wheat used in the malt bill, the remainder of which is rounded out by good ‘ol barley.  This provides the best of both worlds:  the wheat offering a quenching citrus acidity, also more body and a tall, full head, whereas the remaining barley acts to soften up the potentially harsh edges.  On its own this combination serves up a quaint, inoffensive brew, yet what in reality it’s doing is functioning as a fairly neutral backdrop for the real superstar of this style….the yeast!  This specially developed top fermenting yeast has its own special flavour and aroma signature, each brewery eventually cultivating their own version of it, yet for the most to varying degrees expect notes of banana and clove, and at times some nuttiness and even bubblegum (old school style bubblegum that is).

With the unfiltered addition of this yeast it brings us to the topic of appearances.  And some linguistics.  In German “hefe” means yeast, while “weiss” is white and “weizen” is the word for wheat.  Any wheat ale with the word hefe on the label means it’ll be at least somewhat cloudy in appearance.  Weizen is a given, while weiss denotes that it’ll be a lighter variety, as opposed to a dunkel (”dark” in German”) which will have sweeter, caramelized and toasty flavours too.

Regarding Erdinger specifically, it’s been brewed in the town of Erding, Germany since 1886, and is disputed to be the largest producer of Weissbier in that country, and arguably on a global scale as well.

Now when it comes to hefeweizens, they actually do have their own specific glassware.  Similar to a lager glass yet larger in proportion, these glasses stand nearly a foot tall in height, narrow and skinny from the base up, and mushrooming at the top in a rounded, fluted finish.  This way it accentuates the quenching aspects in the flavour while leaving enough room around the lip to accommodate the trademark tall billowing head and highlight the aromatics from the yeast all at the same time.  In a pinch a pint glass will suffice.  You also don’t want to serve this Erdinger Weissbier ice cold, however slightly chilled is getting on the right track.  As it warms all that goodness from the special yeast will bouquet out in the aroma, adding to the overall experience.

Be prepared for a fairly vigorous pour, that extra yeast in the bottle means there’s a healthy amount of carbonation, and chances are you won’t be able to empty the whole bottle in one pour.  This isn’t a bad thing either, I’ll explain shortly.  There should be a tall billowing fluffy white head on the pour that may get a bit out of control.  This is normal.  Let it settle and pour again.  Once you’re down to the final inch or two of beer left in the bottle give it a gentle swirl before pouring the remainder into the glass, thus blending in the last of the yeast to add to the flavour.  Not only that but this yeast is also loaded with vitamins, especially B-Complex.  The appearance of this wheat beer itself is a cloudy pale gold in appearance, which turns to a cloudy straw when held to light.  On to the good stuff, the aroma should offer up some sweet grains and tart wheat, light spice and citrus, along with some clove warmth.  A few sips will reveal a flavour that starts out clean, builds with a bready and slightly tart malt, with a light quenching zip of citrus on the finish, and subtle candied banana throughout.  The texture of the mouthfeel is on the lighter side of medium-bodied with enough carbonation to keep it quenching and clean on the finish.

This is a wheat beer that can multi-task.  Great on its own for patio sessions in hot weather, or accompanying a meal.  Of course German cuisine comes up first to serve this with, after all they’ve been cultivated side by side for centuries.  If you’ve been searching for something that will actually go along with Chinese food, then look no further.  Plus this wheat beer is a knock-out with the subtle, earthy flavours of Mediterranean dishes.  If you decide that this is a style to your liking a good idea would be to invest in the proper weizen glasses, Erdinger even has a gift pack that comes with one.

The next steps in the cooler:

Also From This Brewery:
Erdinger Dunkel
Erdinger Alkoholfrei

In-Style:
Paulaner Hefe-Weissbier
Hacker-Pschorr Hefe Weisse
König Ludwig Weiss
Ayinger Bräu Weisse

Lateral Steps:
Duvel
Affligem Blond
Hoegaarden
Blanche De Chambly - Unibroue

For The Adventurous:
Aventinus
Chimay Blue
Orval