Weiss beers...
Eric Kurbat
I am looking for a good weiss beer... It seems that the Pschor
variety does not really take to shipping well - that is to say, it's not
nearly as good here as it was in Munich. Does anyone have any suggestions
for a good weiss that's available in the Chicago area? The only one that
I found locally was Berghoff - which tasted like someone mixed some milk
in with Budweiser...
Any ideas?
Thanks in advance,
Eric.
--
-------------------------------------------------------------------------------
"Leaving means going far... | Eric Kurbat : e...@idm.com
Going far means returning." -Lao Tsu | Information Data Management
-------------------------------------------------------------------------------
Jon Binkley
> I am looking for a good weiss beer... It seems that the Pschor
>variety does not really take to shipping well - that is to say, it's not
>nearly as good here as it was in Munich. Does anyone have any suggestions
>for a good weiss that's available in the Chicago area? The only one that
>I found locally was Berghoff - which tasted like someone mixed some milk
>in with Budweiser...
Paulaner usually survives the voyage fairly intact; Franziskaner from
Spaten is pretty good also.
This is the Hefe-Weissbier, BTW; the Krystal Weiss doesn't import well.
Most American wheat beers are still pretty pathetic- the tasteless
variety exemplified by Anchor Wheat or Wheathook. A few brewers
are starting to see the light- i.e., using the proper yeast and
the right mashing procedures- so keep trying them. It may be a while
before it gets out of Colorado, but Eric Warner's Tabernash Weissbier
is a very good beer.
Jon Binkley
Rudi Drudi Riet
Wasatch Wheat Beer from the Schirf Brewery in Park City, Utah. It's a
well-brewed, full-bodied micro, which is currently available in Utah and
some parts of Colorado and Idaho. It's a hefe-weiss, BTW...
--
] Rudi "The Drudi" Riet "I absolutely cannot see how one can later [
] rudi...@m.cc.utah.edu make up for having failed to go to a good [
] rd...@mvax.cc.conncoll.edu school at the right time." [
] Grimb...@aol.com -- Nietzsche, _Will To Power_ [
Alan Marshall
> The closest domestic (U.S.) weiss beer to the European model, IMHO, is
> Wasatch Wheat Beer from the Schirf Brewery in Park City, Utah. It's a
> well-brewed, full-bodied micro, which is currently available in Utah and
> some parts of Colorado and Idaho. It's a hefe-weiss, BTW...
I pick my own nits. (I hate the canned ones!)
There is no one single European model for weiss beers. In Germany
there are the Berliner Weisse (from guess where?) and the Weizen beers
of the south. Belgian weiss beers (wit) are different again.
The Wasatch must be a hefewiezen in the style of a Bavarian weissbier.
--
-- Alan Marshall -- AK20...@SOL.YORKU.CA (York University, Toronto, Canada)
nate kant mcvaugh
: The closest domestic (U.S.) weiss beer to the European model, IMHO, is
: Wasatch Wheat Beer from the Schirf Brewery in Park City, Utah. It's a
: well-brewed, full-bodied micro, which is currently available in Utah and
: some parts of Colorado and Idaho. It's a hefe-weiss, BTW...
Hmm, I'm not so sure Rudi. Don't get me wrong - I *love* the
Wasatch wheat beer, but close to the 'European Model'? It doesn't have
that fruitness and aroma that I love in a wheat beer, or the cloudiness
and slight yeastiness that you get with a bottle conditioned one
For something a bit closer to the 'European' (Paulaner et al) style, try
Celis if you're in Texas. I dunno if they serve this in Chicago (I think
that's where the original poster was from), but it is available in
Washington D.C. at that beer mecca, the Brickskeller. Of course, so are
several hundred other beers...
Just my $0.02 worth, and yah, the topic is wandering from the original post...
--
The wise programmer is told about Tao and follows it. The average
programmer is told about Tao and searches for it. The foolish programmer
is told about Tao and laughs at it.
If it were not for laughter there would be no Tao.
David P. Brockington
>In article <CJsH0...@idm.com>, Eric Kurbat wrote:
>> I am looking for a good weiss beer... It seems that the Pschor
>>variety does not really take to shipping well - that is to say, it's not
>>nearly as good here as it was in Munich. Does anyone have any suggestions
>>for a good weiss that's available in the Chicago area? The only one that
>>I found locally was Berghoff - which tasted like someone mixed some milk
>>in with Budweiser...
>Paulaner usually survives the voyage fairly intact; Franziskaner from
>Spaten is pretty good also.
>This is the Hefe-Weissbier, BTW; the Krystal Weiss doesn't import well.
>Most American wheat beers are still pretty pathetic- the tasteless
I would absolutely love to take issue with this pejorative.
I agree completely that American Wheat beers taste nothing like Bavarian
Weizens (which is why I generally brew a Bavarian as part of my regular
cycle at least once a month, with a 67% wheat mash and the appropriate
S. delbrukii yeast) but it must be stated that the American wheats are
not *trying* to imitate their Bavarian cousins. American wheat beers as
now typified by Anchor, Wheathook, Pyramid Wheaton, Grants, etc. have
established over the past decade or so a new style for all practical
purposes, and as such ought not be judged against the Bavarians. Just
like it would be erroneous to compare a Bavarian Weizen to a Berliner Weisse,
it is also problematic to compare an American Wheat to a Bavarian.
>variety exemplified by Anchor Wheat or Wheathook. A few brewers
>are starting to see the light- i.e., using the proper yeast and
>the right mashing procedures- so keep trying them. It may be a while
>before it gets out of Colorado, but Eric Warner's Tabernash Weissbier
>is a very good beer.
Of course, Eric Warner literally wrote the book on German Wheats.
I look forward to trying it when I attend the NHC in Denver.
>Jon Binkley
David Brockington
Seattle, USA
bron...@u.washington.edu
Jon Binkley
Knowing it'd probably piss some people off, I wrote:
>>Most American wheat beers are still pretty pathetic- the tasteless
>>variety exemplified by Anchor Wheat or Wheathook.
David P. Brockington <bron...@u.washington.edu> took offense:
> I would absolutely love to take issue with this pejorative.
>I agree completely that American Wheat beers taste nothing like Bavarian
>Weizens (which is why I generally brew a Bavarian as part of my regular
>cycle at least once a month, with a 67% wheat mash and the appropriate
>S. delbrukii yeast) but it must be stated that the American wheats are
>not *trying* to imitate their Bavarian cousins. American wheat beers as
>now typified by Anchor, Wheathook, Pyramid Wheaton, Grants, etc. have
>established over the past decade or so a new style for all practical
>purposes, and as such ought not be judged against the Bavarians.
I agree that American Wheat has become a separate style, but I'd bet you
a pint of yer favorite that when the first micros first started making it,
they *were* trying to duplicate the Bavarian style. Check out the specs:
50 - 67% wheat malt, medium gravity, low to negligible hop bitterness,
low to negligible hop flavor/aroma, top fermenting yeast. Identical to
Bavarian. The only trouble was that they used the wrong yeast. Look at
the older homebrew books-- Papazian gives essentially the above recipe
using dry generic ale yeast, and calls it a Bavarian style Weizen.
The reason that they continue to brew it despite the availability of
Bavarian yeasts is that it sells. Almost every brewpub I've been in
has one, and its usually one of their best sellers: "Oh, you don't
have Bud Lite? Ok, I'll have your wheat beer then- it's almost as
good."
I know all the arguments: it's well brewed, it's clean, etc. Try as
I might though, I just cannot appreciate this "style" of beer. People
talk about "wheat character" and I just don't get it. Perhaps this is
a deficiency on my part, but I honestly cannot tell much difference
between a standard American Wheat and a run-of-the-mill "premium"
American beer, like Coors Extra Gold or Miller Genuine Draft.
Except for the price, of course. Since the Wheats are microbrews,
they can pull $6 - $8 per six pack.
Jon Binkley
David R. Shook
>Fellow beer-heads,
> I am looking for a good weiss beer... It seems that the Pschor
>variety does not really take to shipping well - that is to say, it's not
>nearly as good here as it was in Munich. Does anyone have any suggestions
>for a good weiss that's available in the Chicago area? The only one that
>I found locally was Berghoff - which tasted like someone mixed some milk
>in with Budweiser...
>Any ideas?
>Thanks in advance,
>Eric.
The only even semi-decent weis beer I've ever had in the states is
Paulaner Hefe-weissen (sp?). I had it out of a keg once here and it
was *much* better, almost as good as real german weis beer.
Dave
C.Warren/D.Scheidt
(David R. Shook) wrote:
> eck@PROBLEM_WITH_INEWS_GATEWAY_FILE (Eric Kurbat) writes:
>
> >Fellow beer-heads,
> > I am looking for a good weiss beer...
>
> The only even semi-decent weis beer I've ever had in the states is
> Paulaner Hefe-weissen (sp?). I had it out of a keg once here and it
> was *much* better, almost as good as real german weis beer.
Well, since Paulaner Hefeweizen is brewed in Munich, Germany, there are
those who would contend is *is* as Real German Weissbier.
--
Cherie Warren/Don Scheidt
E-Mail both at che...@halcyon.com (preferred)
E-Mail Don at dgs...@aw101.iasl.ca.boeing.com (alternate)
James Boshinski
believe) that definitely had a different taste. To my then uncultured buds,
it was quite pleasing. To describe the character now would be impossible.
Remember, I did state that this was before my taste buds came above Bud Light
and Coors Light. The name of the brew was Dakota. Does anyone remember
this ?
At that time I was only interested (mainly) in the metal container. However
that particular beer still remains in my mental inventory of "must taste if
I see it again".
Cheers,
Jim Boshinski
David P. Brockington
>I agree that American Wheat has become a separate style, but I'd bet you
>a pint of yer favorite that when the first micros first started making it,
>they *were* trying to duplicate the Bavarian style.
It's possible -- and make that a Liter of my favorite if we're
talking Bavarian Wheats here.
>Check out the specs:
>50 - 67% wheat malt, medium gravity, low to negligible hop bitterness,
>low to negligible hop flavor/aroma, top fermenting yeast. Identical to
>Bavarian.
And, replace the wheat malt with barley malt, and you have the
specs for Cream or Blonde Ale -- an American style. Perhaps some were
clueless enough to simplistically add some wheat and assume a Bavarian
would emerge; however, if they were to research the style enough to
determine the appropriate gravity, IBU's, SRM, and the proper proportion
of wheat in the grainbill, why would they miss something as fundamental as
yeast? Especially when some microbrewers had some sort of formal training
(be it Siebel, UCD, or even Weihenstephan) and the proper yeast was
available through Weihenstephan. I think it is more likely that they
wanted to create a beer distinctive enough to fit the nascent industry
at the time, yet still accessible enough to those who have never strayed
beyond the comfortable, yet quite limiting, confines of Budmilloors --
in short, something that would sell with snob appeal (it's a *wheat*
beer) yet not challenging to the palate.
>The only trouble was that they used the wrong yeast. Look at
>the older homebrew books-- Papazian gives essentially the above recipe
>using dry generic ale yeast, and calls it a Bavarian style Weizen.
"Older" homebrew books -- published at a time when homebrewing
was in the yeast dark ages. Hell, Wyeast had barely made an impact at
the time of the first Papazian book (they only had two strains, no?),
and hadn't released their first attempt at a Bavarian Weizen strain
until the Spring of 1992. In 1984, when the First Edition of Papazian was
published, homebrewers didn't have many options for yeast, let alone try
a Bavarian.
>The reason that they continue to brew it despite the availability of
>Bavarian yeasts is that it sells. Almost every brewpub I've been in
>has one, and its usually one of their best sellers: "Oh, you don't
>have Bud Lite? Ok, I'll have your wheat beer then- it's almost as
>good."
See above -- my guess is this is why they were brewing it all
along. A harmless, accessible craft-brewery beer which offends few.
There is nothing wrong with this in my book; Widmer in Portland freely
admit that their Hefeweizen is their "life-insurance policy." At a
talk that one of the brewers gave in Seattle this past September, he
stated that this beer accounted for greater than 70% of Widmer's revenue.
This beer -- "pathetic" as it may be -- subsidizes Widmer's brewing of
their more critically-acclaimed beers, such as their Alt.
>I know all the arguments: it's well brewed, it's clean, etc. Try as
>I might though, I just cannot appreciate this "style" of beer. People
>talk about "wheat character" and I just don't get it. Perhaps this is
>a deficiency on my part, but I honestly cannot tell much difference
>between a standard American Wheat and a run-of-the-mill "premium"
>American beer, like Coors Extra Gold or Miller Genuine Draft.
>Except for the price, of course. Since the Wheats are microbrews,
>they can pull $6 - $8 per six pack.
Well, I wouldn't go that far, but I seldom buy an American Wheat
if there is something more exciting available.
Fred Waltman
>
<stuff deleted>
>
>I agree that American Wheat has become a separate style, but I'd bet you
>a pint of yer favorite that when the first micros first started making it,
>they *were* trying to duplicate the Bavarian style. Check out the specs:
>50 - 67% wheat malt, medium gravity, low to negligible hop bitterness,
>low to negligible hop flavor/aroma, top fermenting yeast. Identical to
>Bavarian. The only trouble was that they used the wrong yeast. Look at
>the older homebrew books-- Papazian gives essentially the above recipe
>using dry generic ale yeast, and calls it a Bavarian style Weizen.
>
>The reason that they continue to brew it despite the availability of
>Bavarian yeasts is that it sells. Almost every brewpub I've been in
>has one, and its usually one of their best sellers: "Oh, you don't
>have Bud Lite? Ok, I'll have your wheat beer then- it's almost as
>good."
>
>
I think the real problem is that most of the brewpubs/microbreweries I've
been to use the same yeast for all their brews. This makes life simpler
for the brewer but makes for some inapropriate beers. Just about every
brewpub has what I call "generic brewpub wheat" which is rarely worth
a second glass. (No flames please -- if your local/favorite brewpub has
a great wheat then in probably just means I haven't been to yours :) )
--
Fred Waltman
Marina del Rey, CA
Culver City Home Brewing Supply Co.
wal...@netcom.com
Rob Limbert
In article <2hvnen$k...@news.u.washington.edu>, bron...@u.washington.edu (David P. Brockington) writes:
|> bin...@fafner.Stanford.EDU (Jon Binkley) writes:
|> >The reason that they continue to brew it despite the availability of
|> >Bavarian yeasts is that it sells. Almost every brewpub I've been in
|> >has one, and its usually one of their best sellers: "Oh, you don't
|> >have Bud Lite? Ok, I'll have your wheat beer then- it's almost as
|> >good."
|>
|> See above -- my guess is this is why they were brewing it all
|> along. A harmless, accessible craft-brewery beer which offends few.
|> There is nothing wrong with this in my book;
I read an interview with Fritz Maytag several years back in which he
made essentially the same point. I'm quoting from memory, but it was
something to this effect: "Wheat beer? I've always said it could have a
large following, and ours will. It's a light, refreshing, hot-day drink.
It's our lawnmower beer."
In retrospect, his prediction seems to have been incorrect (Anchor
Wheat is only a tiny fraction of Anchor's output), but the analysis - that
it's a beer which mainstream drinkers could find familiar and agreeable -
is probably accurate.
Rob
-----------------
Rob Limbert "I've got nothing to say
Viewlogic Systems But it's okay."
Jon Binkley
>"Wheat beer? I've always said it could have a
>large following, and ours will. It's a light, refreshing, hot-day drink.
>It's our lawnmower beer."
> In retrospect, his prediction seems to have been incorrect (Anchor
>Wheat is only a tiny fraction of Anchor's output), but the analysis - that
>it's a beer which mainstream drinkers could find familiar and agreeable -
>is probably accurate.
What they won't find familiar and agreeable is paying $7.50 per six pack
for beer that's not appreciably better than the cheap swill they're used
to drinking. Hell, if Fritz will lower his price down to what Anchor Wheat
is really worth, say $4 per six, then even I'll buy some for the hot days.
Jon Binkley
David R. Shook
>In article <shook.7...@yertle.Colorado.EDU>, sh...@yertle.Colorado.EDU
>(David R. Shook) wrote:
>> eck@PROBLEM_WITH_INEWS_GATEWAY_FILE (Eric Kurbat) writes:
>>
>> >Fellow beer-heads,
>> > I am looking for a good weiss beer...
>>
>> The only even semi-decent weis beer I've ever had in the states is
>> Paulaner Hefe-weissen (sp?). I had it out of a keg once here and it
>> was *much* better, almost as good as real german weis beer.
>Well, since Paulaner Hefeweizen is brewed in Munich, Germany, there are
>those who would contend is *is* as Real German Weissbier.
I define Real German Weisbier as the stuff you get in Germany, not the
pasturized crap they export to the states. The only time I ever found
something that tasted much like "real" german wiessbier was when I got
some Paulaner on tap; still not as good as the "real" thing.
>Cherie Warren/Don Scheidt
Dave
Stephen R Chadfield
up from my local Sainsbury's store. I found them both to be rather too bland
for my taste. I like a good malty brew. The better of the two was actually
a Sainsbury's own brand "Hefe Weisbier" imported from Hof. A sign on the
shelf proclaimed that it was recommended by well known British Wine critic
Oz Clarke. Worth trying if you like that sort of thing. The other beer was from
Munich but I cannot remember the name.
A better find was their own brand bottled porter. An excellent full flavoured
beer (abv 7% I think). They have gone easy on the carbonation and produced a
beer which compares very favourably with many draught porters. Having given it
a test run last weekend, this friday I will be buying in bulk.
Cheers
Bad Bob
Ignasi Palou-Rivera
> I define Real German Weisbier as the stuff you get in Germany, not the
> pasturized crap they export to the states. The only time I ever found
> something that tasted much like "real" german wiessbier was when I got
> some Paulaner on tap; still not as good as the "real" thing.
This is non-sense. Pray tell us how you can pasteurize a hefe-weiss
w/out killing the yeast. What are you supposed to accomplish with this
(impossible) operation?
There are a number of very good weiss beers (in the Bavarian style)
available in the Midwest. This is probably due to the revival of
German brewing traditions. Some of the best I have tried are made by
Capital Brewing in Middleton WI (only available on tap during the
Summer), Sprecher's Dunkleweizen from Milwaukee, and Legacy Weiss from
The Chicago Brewing Co. I also have a fond memory of Goose Island
Dunkleweizen I drank there (Chicago) last August.
Ignasi.
--
Ignasi Palou-Rivera pa...@osnome.che.wisc.edu
Dept. of Chemical Engineering U. of Wisconsin, Madison
---------------------------------------------------------
There's no beer in heaven, that's why we drink it here.
---------------------------------------------------------
Fred Waltman
Sacramento) CA and it was the *best* weizen I've had this side of the Rhine.
"Noch ein weizenbier, bitte"
Andrew Katz
[effects Terry-Thomas accent]
What-ho! Let's hear it for Sainsburys (and Oddbins and Majestic Wine) and
lots of other shops that Americans have never heard of. Let's talk about
obscure laws they have never heard of. Let's talk about telly programmes
they have never heard of like Blue Peter and the Clangers.
[returns to normality from temporary nationalistic insanity]
Who are Beavis and Butthead anyway?
[back to beer]
Sainsbury's Trappist Ale
This really is an excellent brew. I'm not convinced it's trappist at all,
but an abbey beer, but it comes in a nice pottery crock and has a dense
rocky head and really complex taste. It benefits from being chilled
slightly, but well done, Sainsbury's.
Sainsbury's Belgian Ale
This is actually a gueuze, although you have to look very closely on the
bottle to tell. It's not IMHO, as good as the Trappist ale but it has a
good, sharp taste which is great for about half the bottle and then gets
rather boring as you reach the end. Recommended
I am astounded (and delighted) that Sainburys have decided to market the
above as own-label products. Both of them are relatively inaccessible and
an acquired taste. I would be fascinated to know how many people have
taken the Ale back again on the grounds that it has gone off (which is
many people's - including my own - reaction to a gueuze on a first
tasting).
For the non-UK out there, Sainsburys is the UK's biggest supermarket
chain.
Over recent years virtually all UK supermarkets have increased the
quality and variety of their wines and beers enormously.
- Andrew
Garret Cotter
>
>Sainsbury's Trappist Ale
>
>This really is an excellent brew. I'm not convinced it's trappist at all,
>but an abbey beer, but it comes in a nice pottery crock and has a dense
It is a Trappist beer. It's from the one Trappist brewery in Holland,
I can't remember the name now but it is on the back of the bottle.
And it _IS_ delicious.
Garret
Roger Brown
pa...@osnome.che.wisc.edu (Ignasi Palou-Rivera) wrote:
>
> There are a number of very good weiss beers (in the Bavarian style)
> available in the Midwest. This is probably due to the revival of
> German brewing traditions. Some of the best I have tried are made by
> Capital Brewing in Middleton WI (only available on tap during the
> Summer), Sprecher's Dunkleweizen from Milwaukee, and Legacy Weiss from
> The Chicago Brewing Co. I also have a fond memory of Goose Island
> Dunkleweizen I drank there (Chicago) last August.
If I may comment...
A couple of additions to the list of decent midwest weiss beers would IMHO
include Frankenmuth Weiss and Specher Hefe (fresh only...)
From elsewhere...
Hubsch Sudwerke Weiss from Davis, CA (as another poster mentioned) is very
nice. I also seem to remember New Belgium (of Ft. Collins, CO) making a
decent example of a wheat based brew. BTW, Iowa's own Millstream Wheat
(Millstream Brewing, Amana, IA) is not so hot.
Just an additional $.02.
Roger
Roger Brown
Iowa State University Extension
x1rb...@exnet.iastate.edu
Amateur Radio ND0J
C.Warren/D.Scheidt
(David R. Shook) wrote:
By your standards, the Paulaner Hefeweizen is the real thing; it's not
pasteurised for export, at least not the stuff we buy here on the west
coast. It's bottle-conditioned, and pasteurising would kill the yeast
in the bottle. It would also cause a lot of Bavarian brewers to wonder
at the true strangeness of some Americans - "They want us to pasteurise a
bottle-conditioned beer? Those people truly have more money than sense."
On the other hand, leave it to some idiot, in some local regulatory agency
somewhere in the USA, to issue a requirement that *all* beer be
pasteurised,
even bottle-conditioned ones. Given the patchwork of regulations here, it
wouldn't be surprising (just a bit sad).
Anyway, the bottles of Paulaner Hefeweizen that we buy here seem the same
as what I've had in Germany, as tasted in a comparison (bringing home a
fresh one and comparing with an import from the supermarket); this isn't
true of most imports. If Pilsner Urquell was like the P.U. bought in half-
liter bottles (in *brown* light-filtering glass, too, dammit!) in the Czech
Republic, life would be heavenly indeed. But this is about Weissbier...
and out here, the only American-made Weissbiers I've tried with that
wonder-
ful estery-phenolic flavour were from Thomas-Kemper and Victoria Island
Brewing. Sure wish Widmer would do it...
Steve De Rose
Wisconsin (unless some places like Lion's Head Ale House in Blue Island are
trucking it in), but it is a fine local weissbeer.
r1 Steve "Pudgy" 8®)% r0
Alison Scott
spit...@cix.compulink.co.uk ""Andrew Katz"" writes:
>Sainsbury's Trappist Ale
>
>This really is an excellent brew. I'm not convinced it's trappist at all,
>but an abbey beer, but it comes in a nice pottery crock and has a dense
>rocky head and really complex taste. It benefits from being chilled
>slightly, but well done, Sainsbury's.
It *is* Trappist, it's just not a Belgian Trappist; it's from Koenigshoeven
(ignore dubious spelling), the Dutch Trappist brewery. I asked a few weeks
ago if anyone knows if it's one of the existing products the brewery markets
or if it's different to all of those.
>
>Sainsbury's Belgian Ale
>
>This is actually a gueuze, although you have to look very closely on the
>bottle to tell. It's not IMHO, as good as the Trappist ale but it has a
>good, sharp taste which is great for about half the bottle and then gets
>rather boring as you reach the end. Recommended
I think this one is really excellent value for money; and I haven't found
that it gets boring; however, these large bottles are really better for
sharing. The general opinion is that this is produced for Sainsburys by
Boon, but does anybody know for sure?
>
>I am astounded (and delighted) that Sainburys have decided to market the
>above as own-label products. Both of them are relatively inaccessible and
>an acquired taste. I would be fascinated to know how many people have
>taken the Ale back again on the grounds that it has gone off (which is
>many people's - including my own - reaction to a gueuze on a first
>tasting).
Probably very few - wine writers reckon that approximately 5% of bottles of
wine sold are off, and supermarkets reckon that less than 1 in a thousand
is returned; nobody seems to have the nerve. Not everybody likes this beer!
I seem to have edited out the bit about the Porter, which I also liked: it
calls itself Sainsbury's Blackfriars Porter, I think; it isn't very strong,
and if it's a London Porter then one might guess it's made by Fullers or
Youngs, but Does Anybody Know? I've asked that before as well.
--
Alison Scott Ali...@moose.demon.co.uk
Confabulation is the 1995 UK national SF convention (Eastercon)
Docklands, London. For details email con...@moose.demon.co.uk
Steve De Rose
Steve "Pudgy" 8®O%
Jim Easterbrook
: In article <CKA8H...@cix.compulink.co.uk>
: spit...@cix.compulink.co.uk ""Andrew Katz"" writes:
: >Sainsbury's Trappist Ale
[...]
: It *is* Trappist, it's just not a Belgian Trappist; it's from Koenigshoeven
: (ignore dubious spelling), the Dutch Trappist brewery. I asked a few weeks
: ago if anyone knows if it's one of the existing products the brewery markets
: or if it's different to all of those.
Koenigshoeven is also known as Schaapskooi. (After a year of Dutch
evening classes I still can't be sure of the right spelling.)
: >Sainsbury's Belgian Ale
: >
: >This is actually a gueuze, although you have to look very closely on the
: >bottle to tell. It's not IMHO, as good as the Trappist ale but it has a
: >good, sharp taste which is great for about half the bottle and then gets
: >rather boring as you reach the end. Recommended
: I think this one is really excellent value for money; and I haven't found
: that it gets boring; however, these large bottles are really better for
: sharing. The general opinion is that this is produced for Sainsburys by
: Boon, but does anybody know for sure?
When I visited Boon's brewery a couple of years ago, he said he was
starting production for Sainsbury's. For the local market he makes a
beer with some gueuze added to improve the flavour. I think he is up to
a similar trick with the Sainsbury's product. His "real" gueuze is far
too interesting for the British supermarket, IMHO.
[...]
--
Jim Easterbrook <jim.eas...@rd.eng.bbc.co.uk>
BBC Engineering Research & Development Department |
Kingswood Warren, Tadworth | Phone: +44 737 832361
Surrey KT20 6NP, UK | Fax: +44 737 832336
Disclaimer: All opinions are mine and are not necessarily shared by the BBC
Andrew Katz
>It is a Trappist beer. It's from the one Trappist brewery in Holland,
>I can't remember the name now but it is on the back of the bottle.
>And it _IS_ delicious.
I thought the Trappist monastery in the Netherlands was Schaapskooi (or
some such name) - and that didn't seem to be the name on the back of the
bottle. As ever, I am open to correction!
OTOH, who cares who brews it, so long as it tastes great :-! [licking
lips]
- Andrew
Aaron S. Binns
>Anyway, the bottles of Paulaner Hefeweizen that we buy here seem the same
>as what I've had in Germany, as tasted in a comparison (bringing home a
>fresh one and comparing with an import from the supermarket); this isn't
>true of most imports. If Pilsner Urquell was like the P.U. bought in half-
>liter bottles (in *brown* light-filtering glass, too, dammit!) in the Czech
>Republic, life would be heavenly indeed. But this is about Weissbier...
>and out here, the only American-made Weissbiers I've tried with that
>wonder-
>ful estery-phenolic flavour were from Thomas-Kemper and Victoria Island
>Brewing. Sure wish Widmer would do it...
>--
>Cherie Warren/Don Scheidt
I fully agree with Cherie/Don about Thomas-Kemper. I have recently tried the
Paulaner and I liked it, but it did taste different than the American micro
hefeweizens. I don't remember the exact difference (it was about 2 weeks ago)
but there was a different taste. I really like the Thomas-Kemper hefeweizen
though and drank it almost exclusively over winter break when I was home in
Seattle.
Aaron
------------------------------------------------------------------------
Aaron S. Binns | 'Lord Jazz, hit me one time,
| Make it funky!'
as...@po.cwru.edu |
bi...@alpha.ces.cwru.edu | Lords of the Underground
------------------------------------------------------------------------
J. Geoffrey Knight
I enjoyed the Oldenburg Weiss on tap I had at the brewery in Ft. Mitchell
KY (just across the river from Cincinnati). I can also get it in bottles
here is Knoxville, TN although it is not quite as good. Geoff
James Boshinski
> All the Celis beers are available in Chicago, & Milwaukee, & Madison.
> Steve "Pudgy" 8®O%
anyone give a quick synopis of this brewer and their products ?
TIA,
Jim
Cheers
Paul A. Lane
>>Well, since Paulaner Hefeweizen is brewed in Munich, Germany, there are
>>those who would contend is *is* as Real German Weissbier.
>I define Real German Weisbier as the stuff you get in Germany, not the
>pasturized crap they export to the states. The only time I ever found
>something that tasted much like "real" german wiessbier was when I got
>some Paulaner on tap; still not as good as the "real" thing.
Well, the Hefe-Weizens are *not* pasteurized by definition. And judging
by comparison with a fresh-brewed batch (using real German weizen yeast
and wheat/barley malt), Hacker-Pschorr does get it right. I have noticed
some remarkable changes over time, though. Stuff seems to peak after
about 3-4 weeks in the bottle
--
Paul A. Lane
>This is non-sense. Pray tell us how you can pasteurize a hefe-weiss
>w/out killing the yeast. What are you supposed to accomplish with this
>(impossible) operation?
As I recall, the yeasts used for the bottle conditioning are not the
same yeast used in fermenting. Rather, a more attenuative yeast is used.
Learned this when I was warned to *not* brew by culturing that yeast.
>There are a number of very good weiss beers (in the Bavarian style)
>available in the Midwest. This is probably due to the revival of
>German brewing traditions. Some of the best I have tried are made by
>Capital Brewing in Middleton WI (only available on tap during the
>Summer), Sprecher's Dunkleweizen from Milwaukee, and Legacy Weiss from
>The Chicago Brewing Co. I also have a fond memory of Goose Island
>Dunkleweizen I drank there (Chicago) last August.
Here here! I was very pleased when I sampled some Gartenbrau at the
Union. IMHO it's a bit over-hopped for the style, but it is authentic.
Paul
--
Rob Snyder
to, however, here in good ole Terre Haute In. I have found 3 rather good Weiss
beers. I'm assuming that if they can be had in metropolitan Terre Haute, any
other self respecting city should have/be able to get them. They are
Franziskaner hefe-Weissbier, (both helles and dunkel). Oberdorfer Weiss
(helles und dunkel) (they come in the neat bottles with the wire/ceramic pop
top) and Tucher hefe Weizen (again helles und dunkel). My favorite would be
the Franziskaner. Yet another opinion... :)
Rob.
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Jan Meise
: Since this thread has been going so long, I'm not sure what to reply "
: to, however, here in good ole Terre Haute In. I have found 3 rather good
: Weiss beers. I'm assuming that if they can be had in metropolitan Terre
: Haute, any
: other self respecting city should have/be able to get them. They are
: Franziskaner hefe-Weissbier, (both helles and dunkel). Oberdorfer Weiss
: (helles und dunkel) (they come in the neat bottles with the wire/ceramic pop
: top) and Tucher hefe Weizen (again helles und dunkel). My favorite would be
: the Franziskaner. Yet another opinion... :)
For sure, they are quite good, but I think, the favorite Weiss Beer
is Erdinger Weissbeer, (dunkel, hell or Weizen)
but I`m not sure, if you`ll get that stuff somewhere overseas,
so enjoy what you get
JAN