View Full Version : Wheat beer article

06-04-2010, 08:22
A short article on a few wheat beers -


Drink Your Wheaties

By Richard Goldsmith
Published June 03, 2010 | FOXNews.com

The Leinenkugel notes are quite accurate to my tasting experience.

Wheated beers seem to go with hot summer days.

06-14-2010, 00:58
You can make some nice dishes with witbier as well,nice summerfood.


06-14-2010, 07:01
Too bad he didn't try any good ones.

Horrible article.

06-14-2010, 07:06
I am a fan of hoegaarden and erdinger but we don't tend to have either available in draft very often so need to stick to bottles.

06-14-2010, 07:20
Too bad he didn't try any good ones.

Horrible article.

I agree... There is such a wide variety of wheat beers and the author didn't hit any of the notable ones. We all know Blue Moon doesn't compare to many of the good micro wheaters, but I can't believe it was left off the list -- that is the one everyone knows.

08-05-2010, 05:00
Too bad he didn't try any good ones.

Horrible article.
Agreed. I liked the Hacker Pschorr mention, though, and then was pissed when he wrote "Schorr" somewhere in the middle. Unfortunately, the best Hacker-Pschorr Weißbiere aren't available in the States, especially the Sternweiße (star Weizen)!

Another important note, since we Americans can unfortunately go through life without knowing how to pour an unfiltered beer correctly (oh the horror!):
Choose the right glass! Here's a picture of a traditional one:

Magic Hat was giving their "Fat Boy" ones away sometimes with sixers a couple years back as a promotion. I live in Germany now, maybe they still do that from time to time.

Second, pour the beer slowly while holding the glass at an angle, like you probably already do. But don't pour the whole bottle in at once. Leave a little at the bottom, say an inch or two from the bottom of the bottle. Make sure there's a little room left in the glass, put the glass upright, then swirl the bottle around so the remaining yeast gets into the last of the beer, and then pour the whole thing into the glass.

And another note. There is one specific food that goes best with the Hefeweizen: the Bavarian Weißwurst! It's a delicious soft white sausage, it might be hard to find in America but you can look for a German butcher and then you might get lucky. Best appreciated in the traditional Bavarian way with Händlmeier sweet mustard and a Weißbier (what they call Hefeweizen in Bavaria) for breakfast. They say you should go to the butcher's early in the morning, and have it cooked before the church bells ring.

MMMMmmmmm.... I'd like one right now