"Fermentation and civilization are inseparable." John Ciardi

Keith's adventures learning about beer and its rich history in Germany and Belgium.

"Fermentation and civilization are inseparable" - John Ciardi

Saturday, December 31, 2011

Tasting - Ayinger Ur-Weisse



Appearance:

Huge white, frothy head that sticks around for awhile. Hazy dark brown color, not as dark as I would expect from a dunkel weizen.

Aroma:

Fruity bubblegum smell is apparent right away, the bready smell of yeast is also strong. The banana smell is there as well but I think the fruity bubblegum is stronger in this beer. No hop bouquet.

Taste:

Low to moderate carbonation. Light to medium bodied. First taste is of bananas. Not sure if that is just my nose tricking my taste buds as Charlie Papazian says, but I definitely think I taste bananas. Its a sweet beer without much bitterness, but the sweetness doesn't overpower. I expected more of a chocolate flavor considering it is a dunkel weizen but that doesn't come out. Instead it tastes more like a typical bavarian weiss bier. The aftertaste is sort of astringent, and a little unpleasant.

Overall Impressions:

This is a good beer. Relatively smooth and the sweetness isn't overpowering. I could see myself drinking a few of these on a hot summer day. However, it isn't the best German hefewiezen that I've had and I was expecting a different beer when I saw that it is a dunkel weizen.

1 comment:

  1. So, since you're experienced, I will look forward to you're careful analysis of different weissbiers when we are in Bavaria!

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