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wlp 300
Crabnut wrote:
thirsty wrote:
As far as dunkelweizen, I enjoy the hell out of weihenstephaner's. it is very pale for the style, definitely out of profile, but it is delicious and something I think you would enjoy. Kind of like a bo-pils with a creamy maltiness.
Hey Thirsty. Is the Weihenstephaner's a beer you have brewed? If so, can you post the recipe? I have been looking at a dunkelweizen to put a little more character in my wheats, but my wife doesn't like the darker heavier beers I like. The wheats are mostly for her, so I am kind of leary about a dunkel. It could end up being a little too dark for her.
BYO has a few Dunkle recipes in one of recent issues. Thats where I got my recipe.
DC
Crabnut wrote:
[Hey Thirsty. Is the Weihenstephaner's a beer you have brewed? If so, can you post the recipe? .
No I have never brewed it, My buddy I split my batches with is not a big wheat fan, so we stick to styles we mutually agree upon, that is why when I need my wheat fix I turn to the weihenstephaner, ayinger, hacher-schorr, and aventinus. BTW aventinus weizenbock is the shiznit- seriously.
Crabnut wrote:
I have been looking at a dunkelweizen to put a little more character in my wheats, but my wife doesn't like the darker heavier beers I like. The wheats are mostly for her, so I am kind of leary about a dunkel. It could end up being a little too dark for her.
A well done Dunkelweizen drinks a great deal like a regular Weizen, weight wise. They are just roastier, in General.
Erdinger has a nice example, that is a bit heavier in body than what I would consider typical. The Hoffbrau Munchen does a really pretty one as well.
Another one you may want to have her try would be a Schwartzbier. Literally "Black Lager". They are very light drinking, but have some of the nice flavor profile of the darker beers. Kostrizer does a decent one that shouldn't bee too hard to find.
thirsty wrote:
Crabnut wrote:
[Hey Thirsty. Is the Weihenstephaner's a beer you have brewed? If so, can you post the recipe? .
No I have never brewed it, My buddy I split my batches with is not a big wheat fan, so we stick to styles we mutually agree upon, that is why when I need my wheat fix I turn to the weihenstephaner, ayinger, hacher-schorr, and aventinus. BTW aventinus weizenbock is the shiznit- seriously.
I have tried the Aventinus three times now. First time was about two years or so ago and it was just plain bad. Oxidized, clovey and just plain old. Second time it wasnt much better. Of course my Utah state liqour store has all the beer on a shelf next to a window at 75 so not surprising that an import here in BMC land would be a bit out of date. My buddy brought me a bottle the other day from the same store but this time it was fantastic. Yeast characteristics were balanced and no oxidation. Must have been a fresh shipment. Really makes me want to try these German imports fresh from the brewery to see what I am truly missing.
andrew jensen wrote:
[. Of course my Utah state liqour store has all the beer on a shelf next to a window at 75 so not surprising that an import here in BMC land would be a bit out of date. .
That is too bad, sonmetimes finding an old dusty beeer on a shelf is a bonus, but many beers are much better fresh. Is that the only place you can get premium beer is at a state liquor store?
It would almost be woth it to educate the beer manager some and let them know how much more sales they would have if they used a little common sense in their sales displays to allow for good storage conditions.
Anything over 4% has to be sold at liquor stores and they are run by the state. So not much chance of convincing anyone to do anything. I have mentioned that maybe they should put some kind of covering over the window and they just looked at me like I was an idiot.
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