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Harpoon ufo raspberry6/25/2023 Presented in a most intriguing, sunny and summery fashion, Long Trail Hefeweizen warms to its role as a hot-weather thirst quencher. Brooklyn Weisse Beer is the whole package. There’s a clean, wheaty, bready tone that marks the middle before the remarkably perceptible taste of bananas and cloves, combined with the ever-present wheat-malt essence merges into a very clean, almost imperceptibly bitter and wonderfully quenching finish. Sweet, fruity flavors invite the tongue, but this is no wine cooler. A whiff, a snatch at the straw-gold brew’s immense, hilly head, reveals its authenticity and its delightfully phenolic palate. The best of the American renditions of the classic, German hefeweizen, Brooklyn Weisse Beer, for those inclined toward the style, is a true gem. ![]() Although built on the same wheat foundation as their ancient German ancestors, they are far more familiar, hoppy, crisp and dry. American hefeweizens, born in Widmer Hefeweizen in 1987, are brewed with standard ale yeast. It imparts a unique, phenolic flavor of cloves and bananas to a generally light and fruity palate. Teutonic brewers used a special yeast for their wheat beers. This method ensures that all of the natural vitamins and protein attendant to the yeast and wheat malt may be absorbed by the drinker, who probably doesn’t even recognize all of the hearty, healthful aspects of that refreshing glass of ale. ![]() A hefeweizen should be dumped vigorously, brought up short, swirled and then emptied swiftly. Yet the right glass can be as important with beer as it is with wine, and a hefeweizen is immensely more satisfying if its head and unfiltered goodness are allowed to flourish in an inordinately tall, clean glass. Of course, they looked at me like I had lobsters crawling out of my ears. I unveiled my tall, 22-ounce hefeweizen glass and asked the other parents if they had brought their hefeweizen-tasting vessels. I recently brought a selection of hefeweizens to a post-baseball-game beach picnic.
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