Weizen bier is a top-fermenting beer style that originates from southern Germany, particularly Bavaria, and is brewed with at least 50 percent wheat in the mash. Hefeweizens are refreshing, highly carbonated beers ideal for quenching summer thirsts. They undergo secondary fermentation, often in the bottle, and the yeast strains used for this purpose impart a spicy, clove-like flavor. Hefe (the German word for yeast) on the label denotes that the bottle contains yeast sediment. Alcohol content is typically 5-5.5 percent ABV, giving these beers a medium to medium-full body. Hop flavors play a very insignificant role in the flavor profile. The best examples to be found are still authentic Bavarian imports, although some good domestic examples are produced and are often available as a draft option.
Wheat ales are different, generally lower in hoppiness and higher in frothiness. I know of many otherwise well-rounded beer aficionados,
Porter doesn’t have the fame of stout, the thunderous hops of IPA or the quirk of barrel aging, but once
American Spiced Amber 5 gallons, OG 1.070 Steep 1# Caramunich®II, 0.5# Carapils®, 2 oz roasted barley Add 7# light DME
As the season turns, so does the weather, and of course, so do our beer preferences. For some, wintry brewery
Maibocks are medium- to full-bodied lagers whose alcohol content can vary widely, though is typically between 5-6 percent ABV. The color of pale bocks can vary from light bronze to deep amber and they are characterized by a sweet malty palate and subtle hop character. As its name would suggest, this is a bock style that traditionally makes a spring appearance as a celebration of a new brewing season. In a Germanic brewer’s portfolio, it is should conventionally have a less assertive character than other bock offerings later in the year.
Monastic, or abbey, ales are an ancient tradition in Belgium, in much the same manner as wine production was once closely associated with monastic life in ancient France. Currently, very few working monasteries brew beer within the order, but many have licensed the production of beers bearing their abbey name to large commercial brewers. These “abbey ales” can vary enormously in specific character, but most are quite strong in alcohol content, ranging from 6 percent alcohol by volume (ABV) to as high as 10 percent. Generally, abbey ales are labeled as either “dubbel” or “trippel,” though this is not a convention that is slavishly adhered to. The former conventionally denotes a relatively less alcoholic and often darker beer, while the latter can often be lighter or blond in color and have a syrupy, alcoholic mouthfeel that invites sipping, not rapid drinking. The lowest gravity abbey ale in a Belgian brewer’s range will conventionally be referred to as a “singel,” though it is rarely labeled as such.
Monastic, or abbey, ales are an ancient tradition in Belgium, in much the same manner as wine production was once closely associated with monastic life in ancient France. Currently, very few working monasteries brew beer within the order, but many have licensed the production of beers bearing their abbey name to large commercial brewers. These “abbey ales” can vary enormously in specific character, but most are quite strong in alcohol content, ranging from 6 percent alcohol by volume (ABV) to as high as 10 percent. Generally, abbey ales are labeled as either “dubbel” or “trippel,” though this is not a convention that is slavishly adhered to. The former conventionally denotes a relatively less alcoholic and often darker beer, while the latter can often be lighter or blond in color and have a syrupy, alcoholic mouthfeel that invites sipping, not rapid drinking. The lowest gravity abbey ale in a Belgian brewer’s range will conventionally be referred to as a “singel,” though it is rarely labeled as such.
Monastic, or abbey, ales are an ancient tradition in Belgium, in much the same manner as wine production was once closely associated with monastic life in ancient France. Currently, very few working monasteries brew beer within the order, but many have licensed the production of beers bearing their abbey name to large commercial brewers. These “abbey ales” can vary enormously in specific character, but most are quite strong in alcohol content, ranging from 6 percent alcohol by volume (ABV) to as high as 10 percent. Generally, abbey ales are labeled as either “dubbel” or “trippel,” though this is not a convention that is slavishly adhered to. The former conventionally denotes a relatively less alcoholic and often darker beer, while the latter can often be lighter or blond in color and have a syrupy, alcoholic mouthfeel that invites sipping, not rapid drinking. The lowest gravity abbey ale in a Belgian brewer’s range will conventionally be referred to as a “singel,” though it is rarely labeled as such.
Saison beers are distinctive specialty beers from the Belgian province of Hainuat. These beers were originally brewed in the early spring for summer consumption, though contemporary Belgian saisons are brewed all year round with pale malts and are well dosed with English and Belgian hop varieties. Lively carbonation ensues from a secondary fermentation in the bottle. The color is classically golden orange and the flavors are refreshing with citrus and fruity hop notes. Sadly, these beers are under-appreciated in their home country and their production is limited to a small number of artisanal producers who keep this style alive. With a typically hoppy character, saisons are an esoteric style of beer that should appeal to any devotees of U.S. craft beers, if you can track them down. Occasionally, U.S. brewpubs will attempt a version.