In northern Germany, there is a variant called Berliner weiss, which is tart and acidic and often sweetened with fruit syrups. Wittekerke: Another classic Belgian witbier, along with Hoegaarden, this one is creamy, clean and fruity.įranziskaner: This beer is so fresh, yet full, with that omnipresent banana and bubblegum, it's perfect for breakfast, lunch, brunch, dinner and all the food in between. Sierra Nevada Kellerweis: One of the best American takes on the Hefeweizen style, with the classic banana, bubblegum and clove flavors.īallast Point Wahoo Wheat: Inspired by Belgian witbiers, this citrus-forward wheat has a fresh and racy quench.īrooklyn Brewery Brooklyner Weiss: Brewed in homage to the Bavarian weizen style, it is refreshing and crisp with clove and smoke shining through the subtle banana flavor. Named weissbier, or "white beer," for the hazy glow and pillowy wheat head from the proteins in the wheat, here are five wheat beers to try that are fairly easy to find around town: ![]() They smell like a summer breeze and are tremendously refreshing and brisk on the palate, just like the other three main styles of weissbier. Of course, I later learned that these are typical flavors of a German weissbier, along with things like bubble gum, green apples and smoke. I had to try it, and when I did, the unexpected flavors of banana and clove teased my palate. Groups of smiling drinkers with unusually tall glasses filled a hazy orange with a fluffy white head. I was surrounded by the charming dilapidation of Venice Beach, but the beer garden was a bit of Eden. In the summer of 2008, I had my first taste of Bavarian wheat beer in a sunny beer garden in Los Angeles. Baseball and barbecue assume their summer roles, but when it comes to the many styles of beer, wheat beer demands the role of quintessential summer quencher. The batch that comes closest to the aroma and taste of the Lost Coast Tangerine Wheat is the winner.īottling will be this weekend and I will add more on this experiment later.Summer is a thirsty season, and the way I see it, July means three B's: baseball, barbecue and beer. Since I am considering this batch an experimental one, I will separate the batch into 5x1 gal amounts with different amounts of the tangerine extract in each. I decided to add the extract just before bottling instead of into the wart or fermenter. The trick is knowing how much tangerine extract to add. This recipe set the SG at 1.056 which should yield approx. Gathering bits and pieces of many different recipes, I ended up with the following partial extract list:ġ cup tangerine juice (from the rind shaven ones) It is relatively inexpensive and goes a lot further than the raw fruit. So I thought there had to be some other method and tangerine oil extract came to mind. That made me think that it would be way to costly to make large quantities of tangerine wheat using either the whole tangerine and/or the rind. ![]() Do you know how many tangerines you need to shave to get 8 oz or rind? A ton. Some even said you needed 8 oz of the rind to make the difference. And many people tried to simply add cut-up tangerines or tangerine rind into the wart, which I personally don’t think that will work. Some ideas were pretty far fetched to say the least. ![]() I believe it so I decided to investigate beer blogs to see if anyone had cloned the beer. I have heard it described as “.taking a bite into a juice ice cold Tangerine on a hot summers day.”. I was turned on to this beer by my son a few months ago and have loved it ever since. Last week I ventured to clone a great beet, Lost Coast Tangerine Wheat from the Lost Coast Brewery in Eureka, Ca. Experiment - Lost Coast Tangerine Wheat Clone
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