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16-10-2017, 07:08
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2017/10/other-bavarian-wheat-beers-in-2014.html)
https://4.bp.blogspot.com/-VQxFa4bySuI/Wdi9D3SwImI/AAAAAAAAdJo/OODFUNo0Mv4HRYlirg6CcJyLJXgsWRhnACLcBGAs/s400/Tucher_Kristall_Weizen.jpg (https://4.bp.blogspot.com/-VQxFa4bySuI/Wdi9D3SwImI/AAAAAAAAdJo/OODFUNo0Mv4HRYlirg6CcJyLJXgsWRhnACLcBGAs/s1600/Tucher_Kristall_Weizen.jpg)
I’m not quite done with Bavarian wheat beers. Because there are still a couple of types I haven’t covered yet. And if nothing else, I’m a completist.
The first is a fairly recent development, Leicht Hefeweizen. Over the last decade or two lower-gravity versions of a few styles have appeared. And Weizen is no exception.
For the most, these are beers that would have been legal in the days when there was hole between 9º and 11º Plato. All but one of the beers fits into the old Schankbier category, which had a maximum OG of 8º Plato. At one time, pretty much all the Schankbier brewed was in the form of Berliner Weisse.
The one exception is the Göller beer, which at 9.5º is smack in the middle of the old forbidden zone.
Interestingly, the average rate of attenuation is a bit less than for the full-strength versions. I would have guessed the opposite.
Bavarian Leicht Hefeweizen in 2014
Brewer
Town
Beer
OG Plato
OG
FG
ABV
App. Atten-uation
Göller
Zeil am Main
Leichte Weisse
9.5
1037.8
1009.3
3.70
75.39%
Püls-bräu
Stadtsteinach
Weismainer Leichte Weisse
7.8
1030.8
1008.4
2.90
72.75%
Paulaner
Munich
Hefe-Weißbier Leicht
7.7
1030.4
1005.8
3.20
80.93%
Hacker-Pschorr
Munich
Leichte Weisse
7.7
1030.4
1005.8
3.20
80.93%
Kitzmann-Bräu
Erlangen
leichtes Weißbier
7.7
1030.4
1008
2.90
73.70%
Privatbrauerei Kesselring
Marktsteft
Steffen Leicht
7.6
1030.0
1007.6
2.90
74.67%
Pyraser Landbrauerei
Thalmässing
Federleichte Weiße
7.2
1028.4
1006.8
2.80
76.04%
Brauerei Hermann Sigwart
Weißenburg
Leichte Weiße
6.8
1026.8
1005.2
2.80
80.57%
Average
7.8
1030.6
1007.1
3.05
76.87%
Sources:
The relevant brewery websites
The final type of Weissbier is a much older one. And rather under threat. Once this was the most popular type of Bavarian Weissbier, but fashion has turned against it and the version with yeast rules.
I can’t say that I’ve ever been a big fan. I prefer the ramped up spiciness of Hefeweizen. Kristall Weizen has always struck me as rather bland.
Here are the numbers:
Bavarian Kristall Weizen in 2014
Brewer
Town
Beer
OG Plato
OG
FG
ABV
App. Atten-uation
Paulaner
Munich
Weißbier Kristallklar
11.8
1047.4
1007.5
5.20
84.17%
Weihenstephan
Freising
Kristall Weisbier
12.7
1051.2
1009.7
5.40
81.04%
Privatbrauerei Kesselring
Marktsteft
Kristall Weizen
12
1048.2
1007.6
5.30
84.24%
Distelhäuser
Tauberbischofsheim
Kristall Weizen
12.5
1050.3
1008.9
5.40
82.31%
Kulmbacher
Kulmbach
Kristall Weisbier
12.7
1051.2
1009.7
5.40
81.04%
Average
12.3
1049.6
1008.7
5.34
82.56%
Sources:
The relevant brewery websites
It’s a small sample, but there does appear to be a significant difference with the yeast versions: the rate of attenuation. It’s three points higher. My guess would be it’s because it’s conditioned at the brewery for longer.
More... (http://barclayperkins.blogspot.com/2017/10/other-bavarian-wheat-beers-in-2014.html)
https://4.bp.blogspot.com/-VQxFa4bySuI/Wdi9D3SwImI/AAAAAAAAdJo/OODFUNo0Mv4HRYlirg6CcJyLJXgsWRhnACLcBGAs/s400/Tucher_Kristall_Weizen.jpg (https://4.bp.blogspot.com/-VQxFa4bySuI/Wdi9D3SwImI/AAAAAAAAdJo/OODFUNo0Mv4HRYlirg6CcJyLJXgsWRhnACLcBGAs/s1600/Tucher_Kristall_Weizen.jpg)
I’m not quite done with Bavarian wheat beers. Because there are still a couple of types I haven’t covered yet. And if nothing else, I’m a completist.
The first is a fairly recent development, Leicht Hefeweizen. Over the last decade or two lower-gravity versions of a few styles have appeared. And Weizen is no exception.
For the most, these are beers that would have been legal in the days when there was hole between 9º and 11º Plato. All but one of the beers fits into the old Schankbier category, which had a maximum OG of 8º Plato. At one time, pretty much all the Schankbier brewed was in the form of Berliner Weisse.
The one exception is the Göller beer, which at 9.5º is smack in the middle of the old forbidden zone.
Interestingly, the average rate of attenuation is a bit less than for the full-strength versions. I would have guessed the opposite.
Bavarian Leicht Hefeweizen in 2014
Brewer
Town
Beer
OG Plato
OG
FG
ABV
App. Atten-uation
Göller
Zeil am Main
Leichte Weisse
9.5
1037.8
1009.3
3.70
75.39%
Püls-bräu
Stadtsteinach
Weismainer Leichte Weisse
7.8
1030.8
1008.4
2.90
72.75%
Paulaner
Munich
Hefe-Weißbier Leicht
7.7
1030.4
1005.8
3.20
80.93%
Hacker-Pschorr
Munich
Leichte Weisse
7.7
1030.4
1005.8
3.20
80.93%
Kitzmann-Bräu
Erlangen
leichtes Weißbier
7.7
1030.4
1008
2.90
73.70%
Privatbrauerei Kesselring
Marktsteft
Steffen Leicht
7.6
1030.0
1007.6
2.90
74.67%
Pyraser Landbrauerei
Thalmässing
Federleichte Weiße
7.2
1028.4
1006.8
2.80
76.04%
Brauerei Hermann Sigwart
Weißenburg
Leichte Weiße
6.8
1026.8
1005.2
2.80
80.57%
Average
7.8
1030.6
1007.1
3.05
76.87%
Sources:
The relevant brewery websites
The final type of Weissbier is a much older one. And rather under threat. Once this was the most popular type of Bavarian Weissbier, but fashion has turned against it and the version with yeast rules.
I can’t say that I’ve ever been a big fan. I prefer the ramped up spiciness of Hefeweizen. Kristall Weizen has always struck me as rather bland.
Here are the numbers:
Bavarian Kristall Weizen in 2014
Brewer
Town
Beer
OG Plato
OG
FG
ABV
App. Atten-uation
Paulaner
Munich
Weißbier Kristallklar
11.8
1047.4
1007.5
5.20
84.17%
Weihenstephan
Freising
Kristall Weisbier
12.7
1051.2
1009.7
5.40
81.04%
Privatbrauerei Kesselring
Marktsteft
Kristall Weizen
12
1048.2
1007.6
5.30
84.24%
Distelhäuser
Tauberbischofsheim
Kristall Weizen
12.5
1050.3
1008.9
5.40
82.31%
Kulmbacher
Kulmbach
Kristall Weisbier
12.7
1051.2
1009.7
5.40
81.04%
Average
12.3
1049.6
1008.7
5.34
82.56%
Sources:
The relevant brewery websites
It’s a small sample, but there does appear to be a significant difference with the yeast versions: the rate of attenuation. It’s three points higher. My guess would be it’s because it’s conditioned at the brewery for longer.
More... (http://barclayperkins.blogspot.com/2017/10/other-bavarian-wheat-beers-in-2014.html)