I'm drinking a Pyramid Hefeweizen right now, and I fail to see how this is a hefeweizen. It's overlly carbonated and is completely lacking in that typical yeast flavor that German hefes have (banana, clove, etc). It seems that a lot of American brewers are guilty of throwing some wheat into the grain bill and then labeling the beer as a Hefe. The only American hefeweizen that I've ever enjoyed was Sierra Nevada Kellerweiss, which is fantastic. Is there any other good American example of the style?
Just had a couple Flying Dog In-Heat Hefeweizen last night, not bad but this isn't my style at all. Will continue to try it, but just not into it.
Hefeweizen means "yeasty wheat beer". The yeast strain makes all the difference. German strains are well known for the banana esters and clove-like phenolics. American strains do not produce these compounds. They are two very different beer styles. If the grain includes wheat and the beer has some yeast in it, it can be called a "hefeweizen". Other characters will determine if it is a (good or bad) American or German version. Cheers!
Apples & oranges. The SN Kellerweis is made with German hefeweizen yeast and the Pyramid with the US wheat yeast which does not typically show these phenols or esters.
Well, that would explain why I don't like American Hefeweizens. It seems weird to stray from using the German yeast strain, as it is so distinctive. When I think hefeweizen, I think about that. Any other beer that's missing those characteristics would be labeled a wheat beer, I would think. After all these years, I'm still learning new things.
Prost & Dry Dock in Denver Live Oak in Texas. Since I lack access to these I just drink the German ones and they're coming in more fresh in the last year or so, especially Ayinger & Paulaner's new cans.
Lets not confuse an American Pale Wheat Ale with a traditonal Hefe. Some breweries will label one over the other. I do love a good Hefe, but an American example is tough. I agree on the Dreamweaver. It will always be fresher than a beer shipped from Europe. Good posting here guys!
If your ever in SW Florida, http://beeradvocate.com/beer/profile/30249/88482 It's traditional Bavarian Hefe brewed, obviously, in the US.
Kellerweiss is great and a perfect imitation of the German hefes. I'm also a fan of Gordon Biersch's hefeweizen. Gordon Biersch is mostly pretty lame, but the hefeweizen is nice and pretty authentic tasting I would love to try Live Oak with all I've heard about it
Frankly after i have had real German Weissbier ( on tap). I can't buy any American heffe or bottled heffe. It's just not the same!
Only one mention of new glarus dancing man wheat? So far definitively the best american hefeweizen i've ever had.
Fat Head's Goggle Fogger Hefeweizen is truly an awesome example of the style. They don't bottle it, although I'd like to think they will bottle/can it in the future. It's usually always on-tap.
If ya ever find yourself up here in the Fourth Corner, you need to try Anacortes Hefeweizen. Very Germany, lots of banana, and clove, a bit of bubblegum. Perhaps the best American take on the style I'm yet to have. I'll also echo a comment from above, not all wheat beers are Hefe's. Double check what you're trying.
Last American Hefeweizen that I truly enjoyed was the Lakefront Wisconsinite. All-organic, local products, nicely priced, and good enough to make me think that it was brewed overseas.
Just wanted to get back to the original part of your OP about the yeast strain, because I'm in total agreement that American brewers are doing everyone a disservice when they label an American wheat beer a hefeweizen. The word itself is German which translates directly to yeast wheat beer. In my opinion if you are going to use a German word to describe the style of your beer, then it should indeed represent the characteristics that are found in a true german hefe. It seems the only reason some brewers use the word improperly (again, my opinion) is that they think it sounds better or is more catchy or whatever, basically a way to advertise their product in a way I find very misleading. Particularly because I find most American wheats to be overwhelmingly bland while their german counterparts are generally very flavorful due to the phenol properties of the yeast described above, it is very misleading to the consumer to label them as hefeweizens. I'd definitely like the opportunity to try some of the others mentioned in this thread, but the SN Kellerweiss is the closest I've come across to being authentic as well.
Besides Sierra Neveda Keller all of these are easily acessible here in Illinois and are all real hefeweizens which I like. Two Brothers: Ebel's Weiss Flying Dog: In Heat Wheat Sand Creek: Lilja's Hefer Weizen Grand Teton: Howling Wolf Weisse Bier Just stay away from Pyramid and Widmer Hefewizen which are both American pale wheat ales.
Harpoon UFO sucks. Flying Dog Hefe was also a bit bland. Now you may laugh, but I really like Butternuts Beer and Ale Heinnieweisse Weissebier. While it isn't a good representation of a Hefe, I still think its enjoyable. I drink it relatively often pretty much anytime of the year.
Probably because it's only sold in one state in the country. Capital and Sprecher used to make great Bavarian Weizen, SN Kellerweiss is terrific too.
I've posted this before, but a decent story concerning "American Hefeweizen". I went to a tasting last year and someone from Pyramid was there proclaiming their wheat beer to be "the world's best Hefeweizen". I love Hefe's and hadn't had it; and yes, it's a very bland beer. And so I asked "where's the clove? the banana? any yeast character?" At which time the rep explained to me that this was an "American Hefeweizen". I did not explain to her that Hefe translates into yeast. But I did decide to never purchase another Pyramid beer. Major pet peeve.
At least in those cases they're making some attempt to brew the same type of beer. All I remember is my first taste of Widmer Hefeweizen (what, '89?) thinking, "This is cool, a micro-brewed Hefeweizen." and then -- bleah, what's this? Basically, it's false advertising!
The ones from Dry Dock and Live Oak are the best I've had. SN Kellerweis and Dancing Man aren't far behind, too. Compared to German lager styles like Pils, helles, dunkel, etc. I'd say American brewers are actually doing pretty well with weizens. Not all of them are great, but not too many are full-on duds either. Even the brewpub chains like Ram and BJ's make versions I'll happily drink.
That's actually a good call about BJ's. I am constantly underwhelmed by their beers, but the hefeweizen is a very good beer.
Off topic a bit, but I like the Piranha, too. It's one of those pales that was probably listed as an IPA 6-7 years ago and it still has a fair amount of bite for an everyday pale ale.
A number of very good US craft brewed Hefeweizen beers have been mentioned (e.g., Live Oak, Sierra Nevada, etc.). Below is a list of some of the other quality US craft brewed Hefeweizen beers that I posted in another thread: And: · Troegs DreamWeaver Wheat (2012 GABF Gold Medal winner) · Stoudt’s Heifer-in-Wheat (2010 GABF Gold Medal winner) · Sly Fox Royal Weiss · Victory Sunrise Weiss · Etc. Cheers!
