We had a mixed bag of weather this past weekend. Saturday was rainy, cool, and muggy. Sunday morning and the early afternoon were a continuation of Saturday’s sucky weather, but then around 3 o’clock, the humidity broke, the clouds rolled away, and it turned into a spectacular late afternoon. Since Sudsy Sunday plans were underfoot, I thought I would get a jump on the festivities and try a Hefe Weizen that’s been in my fridge for the past couple weeks.
Ever since my first Paulaner Hefe Weizen, I have been a huge fan of this beer style since they can be enjoyed on their own, or paired with a wide variety of foods. I have had them on numerous occasions with German food (Wurst Platters, Sauerbraten, Bavarian Pretzels, Rollmops, etc.), and the results have always been superb.
I first had the Ayinger Brau-Weisse Hefe Weizen on draught during my anniversary weekend in Manhattan with Mrs. G-LO. I liked it so much that I just had to pick up a bottle to see how it compares to the draught version.
- Appearance: Cloudy, golden color. Fluffy, two inch head that dissipated slowly. Minimal lacing
- Aroma: Lemon. Cloves. Yeast.
- Taste: Really good carbonation. Lots of tiny bubbles that tingle your tongue. Clove spiciness carries through from start to finish. Crisp, clean, and slightly tart finish.
The Ayinger Brau-Weisse Hefe Weizen is a great example of this beer style. If I had to describe this beer, I would say that it lies somewhere between a Belgian Witbier (it has the lemon, but lacks the coriander) and a classic German Hefe Weizen (it has the clove, but lacks the banana). This is a highly drinkable, thirst quenching, and session worthy beer, and the bottled version is just as good as the draught version. I highly recommend the Ayinger Brau-Weisse Hefe Weizen, and if I could find it in cans, then it would be a serious contender in the upcoming Ultimate Summer Beer Challenge!