A nice little hefeweizen..

Why? Because you found an exception that "proves the rule?" There's probably one out there, just ask Scheidt. In fact, I believe it's come up.

Then not much, especially if it isn't exported to America. What a boring thought. Here's a thought: what if the Widmers exported their Hefeweizen to Germany? Would that make it more authentic, because now it is, in German, hefeweizen? I'll provide the answer: No.

Harm? We're talking about geek points here. I don't like Widmer et al calling that stuff "hefeweizen" for the reasons already stated. There's no harm. Just annoyance.

Sure. We have. But when the yeast strain is one of the basic, defining characteristics of a style, and you use a completely different yeast strain to brew a beer, I'd say it's out of style. What if you brewed a tripel with Ringwood?

Hmmm... I don't believe it is Ringwood, Steve. Had the Robust Porter on draft at Mugs tonight, didn't notice any Ringwood "character." Damned good beer.

Which one was it?

What are you relying on that Scheidt feller for? The guy's a drunk. Especially if it's German beer. Like Uerige Weizen, for instance. Or Fuechsen Silberweizen. Or Pinkus Weizen.

Ah, shaddup and drink yer bourbon.

They do things different in Champagain, you know.

Sarcasm, Lew. Although, if more than one exception comes up (and it does), it does start to weaken the idea that because the use of the German word creates associations with a particular beer with a particular yeast character. At least from where I sit.

(And, yes, the fact that these exceptions don't make it to the States and all but a very small number of ultrageeks know they exist keeps the association angle a valid one.)

I'm just saying if people were getting turned off from real hefeweizen because they try it and go "that's not what it's supposed to taste like," then I'd get annoy and think this was an issue. As it stands, it doesn't annoy me much at all. Although I do understand why it does others.

Of a certain variation of it. Granted, the dominant one. But it appears, from Scheidt's posts elsehwere, that at least one region has quite a different take on it.

and you use a completely different yeast strain

You'd likely have a mess, for one.

Then I don't recall correctly. As I said, I've had Smuttynose once. And it was years ago.

Need to find my program ... Boondoggle. From my brief tasting notes: "Malty, slight funk in nose. Ligt copper. Little of vaunted Ringwood "funk." Very balanced, with tilt toward malt. Rating 2 of 5.

And yes, I know that proper Ringwood isn't funky in the conventional sense. Just a nice shorthand word. Remember, I like Ringwood beers. But this one didn't impress much. Maybe a victim of high expectations.

-Steve

"Steve Jackson" wrote in news:5FR7b.51213$cj1.25945@fed1read06:

Hey, I live on the East Coast. Isn't everything in the world within a few hours of here?

That's what everyone east of Calais says.

I thought I remembered Pinkus coming up in this context before.

ThankyousirmayIhaveanother!!!

Piff. How many exceptions, compared to how many that are within expectations?

Sez you. If I don't agree?

The annoyance for me comes from buying a beer that says "hefeweizen" and having it taste like wet air.

"Dominant" in this case seems a bit of an understatement. And that's the key, IMO.

Heh. Trap. Middle Ages Triple Crown is fecking brilliant, actually. Tripel recipe, Ringwood yeast. I've got a liter growler of it in the fridge. But is it a tripel? No, I wouldn't say so.

Your baiting ggigy. You've been to Duesseldorf more than I have.

That's "barley kernels dancing on the head of a zwickel."

Keep it straight, punk.

Lew, I see that you're in the PA area - have you had a chance to stop back to Bube's Brewery lately? I have to say, that even though I've been bartending there for years, I'm one of the biggest critics of our beer - if I don't like something we just brewed I have no problems saying so and I'll even back it up with why -- anyway, our hefe has come a long way and is on tap right now, along with our kolsch and brown ales - definitely worth a try.

--

I haven't been by, but I did have some of the beer in June at the Stoudt's Fest, and liked what I tried. Hope to get up sometime in October. And don't apologize: it's GOOD to be critical!

Then your clearly rong gygyygyi.

Which part don't you agree with? Or is there a groundswell of knowledge of Fuchschen hefe that I'm not aware of?

Interesting. Definitely sounds like an intriguing experiment, to say the least. Have to keep it in mind whenever I head back out that way.

_Steve

Yes I have. But I didn't bother with the weizens. Stuck firmly on the alts.

-STeve

That's what you get for sitting on a bench where someone spilled his beer.

I have no comeback. Just awestruck at your frivolous comment.

I think you pedants should debate the semantical implications of a German word finding its way to American language, like lots of other words. Yes, America WOULD "dumb it down" to mean a bottle of pale fizzy-water (best served ice cold, with lemons!). But the beer still qualifies and the word, although due respect should be given to its German origins, it still being used correctly.

fr0glet

Haha, extra capitals. Drunkard. :)

fr0glet

"That" is just "what" you say.

Actually, the main reason I don't agree is that what you said ain't zackly a model of clarity. "all BUT a very small number of ultrageeks know they exist" ? Hah?

Do, because they did it as a lark, and now it's selling like a sumbitch, much like Weyerbacher's Blithering Idiot.

Huh? What's she talking about? You call common knowledge a "frivolous comment"?

(Hey! Put more fuel on this fire! Right now!)

hop

The beer qualifies my great red arse. And bite me, but "America" did not dumb it down, the PACIFIC NORTHWEST dumbed it down. Here in the EAST, we make it right, just as good as the Germans. Uh-huh. That's right, baby.

But...the word is used correctly? Why? "Fresh Wheat Ale" would have been more correct. Why put it in German unless you meant it to taste German...which it don't.