Reply With QuoteThey make my favorite wheat beers. Period.Originally Posted by Ought Six
At the moment, Reed's Ginger Beer (non-alcoholic). It is refreshing when you have been working out in the backyard. Later on tonight, Ayinger Jahrhundert Bavarian lager and G. Schneider & Sohn Aventinus doppelbock, to start out with. Then maybe some Old Rasputin Imperial Stout.
They make my favorite wheat beers. Period.
The dominant wheat beer in the PNW is Pyramid Hefewiesen, served with a wedge of lemon. I find the stuff to be repulsive. Some PNW microbreweries are brewing good German-style hefes. I hope that catches on.
Had some Goose Island Summertime and some of their IPA last night. Is good beer.
Leinenkugel's Sunset Wheat
http://beeradvocate.com/beer/profile/710/29015
It was on sale, the brewery is some 50 miles from where I was born and raised, and I grew up on lager beer from this company. Unfortunately this one is a little "advanced" for me. Fruity and sweeter than I care for. The reviews range both ways on it. I hadn't had a Leinies for awhile and I was expecting something different.
Anchor Steam Original.
damn....should have picked up beer while I was out.......
guess I'll have to settle for wine
Stuff tastes like fruity pebbles, no BS.
Always good.
Pyramid is good. I prefer Widmer. But I find American wheat yeasts to lack character. Their Bavarian cousins are spicy and fruity in comparison. As far as adding fruit to beer...only to hold off the scurvy on long sea voyages IMO. But to each their own.
For any fans of Stone beers, be on the lookout for the Ruination 10th Anniversary. Should be popping up soon, think it may already be out on the west coast.
22oz
Stone Ruination Tenth Anniversary IPA was created as an homage to the almighty hop. As the celebrated Stone Ruination IPA approached its 10th birthday this June, we knew we had to do something special, so we cranked it up from 7.7% to 10.8% and used twice as much hops–a whopping 5 pounds per barrel, including a pound each of Citra and Centennial in the dry hop. The results were GLORIOUS, but don't take our word for it. The only people more bitter than those who don't get any... will be those who do.
Ahhh... I like Pyramid better than Widmer.. But, I like just about any German Hefeweizen much better than any Yankee wheat beer. The German stuff doesn't need a lemon and it seems to be more pure and less headache-inducing. And, the German stuff is much easier on the digestion.
Thanks! Stone IPA is great; one of my favorites. I will be looking for the 10th Anniversary edition.For any fans of Stone beers, be on the lookout for the Ruination 10th Anniversary. Should be popping up soon, think it may already be out on the west coast.
22oz
Here is a review if you're interested.
Anytime you swirl the yeast into the beer...you will have beer farts and possible worse. Dead yeast has that effect.
Yeah...oddly enough, American wheats are made in the German style (Immigrants bring their habits) but the yeasts are quite a bit different. I also prefer the more flavorful German strains.
^---- A yes.... The American wheat beers do that "down under" brew-u for/to me, but never the German ones...
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I had two Kokanees followed by two 1800 silver ultimate margaritas.... I had a headache this morning......
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