I was at a bar in Portland the other night and noticed a few people drinking beer with a lemon in it? What's up with that? Is it a certain kind of beer or is it just a regional fad?Who makes it and what's it like?
Well, lately it's been stylish to drink Corona with lemon--possibly to give it some kind of a taste!
I've also seen people serving wheat beers with lemon. Some of them have a lemony flavor anyway.
Dav Vandenbroucke davanden at cox dot net
"Dav Vandenbroucke" wrote in message news: snipped-for-privacy@4ax.com...
It has been stylish in Portland to drink Widmer Hefeweizen with a lemon in it for the last 15 years or so. I believe Widmer was the first American Hefeweizen to make it big and probably still the best-selling micro in Portland. Try one if you get a chance. You can also go to the source, the Widmer brewing company, about a mile south of the Rose Garden/Coliseum.
A common practice here in the US and sometimes in Europe.
I used to put lemon in wheat beers, but no more. I've discovered some beers don't need it, being quite citrusy by themselves. Lemon and grapefruit flavors can often be quite pronounced in American ales and IPA's due to different yeast and hop combinations. There are others, like Belgian white beers, that actually add dried organge peel.
nb
"Dav Vandenbroucke" wrote in message news: snipped-for-privacy@4ax.com...
I've never seen Corona with lemon. I've seen it with lime for a good 15 years now.
It's gotten pretty common to serve hefeweizen, particulary the American variety (such as brewed by Widmer or Pyramid), with lemon. In recent years, I've seen some bars serve German-style hefes with lemon as well, which as far as I'm concerned is completely wrong. I've never seen Bavaraian hefeweizen served with lemon, or any other fruit, in Bavaria.
-Steve
There used to be a small bar in NJ, 30+ years ago, that had about 6-8 imports on tap (an *amazing* selection for the era upon first glancing at the number of taps, 'cept, once a survey was made, I would have preferred some UK offerings, it was all Germans, light and dark, plus Heineken).
They were well known for serving 500 ml bottled weiss & hefe's (brand long forgotten) in those big (and downright clumsy at a bar) 1/2 liter weiss glasses, complete with lemon. I thought it was strange and always had to ask (usually twice) for no lemon, which they thought strange- they made a big show out of cutting the lemon, rubbing it 'round the lip, squeezing the lemon into the glass, etc), even tho' they DID make a big point of asking if you wanted the yeast poured in or not.
The drunks at the bar, however, seemed to like to watch the lemon pits slowly rise and sink in glass of beer and I decided that was the main purpose of the lemon- to keep the drunks quiet & entertained.
Lemon with beer is quite common, especially with something like a Paulaner. It's quite refreshing in the summer (and fall and spring).
In Germany, many bar patrons will drop a lemon wheel into a glass of krystalweissebier, but not hefe-weizen. The pop trend to jam a lime into a bottle of Corona Extra is carrying over to all Mexican beers now.
So, Mex. Restaurant bartenders, please don't swuish a lime into my Modelo Especial or my Dos Equios Dark. Thanks in Advance.
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.