My weizenbeir was ready to drink last Friday. Bottle fermentation was quick, thanks to the warm weather. How did it turn out?
The first thing I noticed was the aroma. The Saaz with the wheat and Hallertauer made a playful combination of smells, the distinct smell of a wheat with Hallertauers but the Saaz teased of something lighter, like a lager or pils. My first sip the wonderful wheat came out, but lighter than expected due to the extra corn sugar. The Hallertauers came out on the finish, making this a really unique but good, drinkable beer.
Anyone want to invest in some beer? You pay for ingredients, I’ll do the labor, and we can split the proceeds 50/50. What’dya say?
Who Said What?