This is a style of beer that I enjoy, but have not fully explored. So for the next 3 months I'm going to search far and wide for different varieties of Hefeweizens. The trouble for my amateur taste buds will be separating American Wheat Beers from Hefeweizens. Who am I kidding, if I can tell the difference in the spice flavor I'll be surprised. Please excuse my ramblings if I mix up my styles. If I was mistaken comment on the article and I'll stand corrected. For the mean time I will be using the following definitions:
Beer Advocate:
"A south German style of wheat beer (weissbier) made with a typical ratio of 50:50, or even higher, wheat. A yeast that produces a unique phenolic flavors of banana and cloves with an often dry and tart edge, some spiciness, bubblegum or notes of apples. Little hop bitterness, and a moderate level of alcohol. The "Hefe" prefix means "with yeast", hence the beers unfiltered and cloudy appearance. Poured into a traditional Weizen glass, the Hefeweizen can be one sexy looking beer.
Often served with a lemon wedge (popularized by Americans), to either cut the wheat or yeast edge, which many either find to be a flavorful snap ... or an insult and something that damages the beer's taste and head retention."
The first beer in the challenge is the Paulaner Hefe Weizen. This beer hails from Germany and my trip to the Foodery at 10th and Pine was well worth the trip. This standard barer is a good start with its balanced spicy taste, the crisp taste and the great head that formed when poured. I could see myself drinking this all summer, but there are many more to try.
