Try?
Lately, I’ve
been on a German beer kick, perhaps due to the Oktoberfest season. One of
the brands I’ve been drinking a lot of has been Ayinger, a small
Bavarian brewery with a reputation for producing some of the world’s best
beer. The store where I purchase much of my beer just got a fresh shipment
of Ayinger’s October Festbier and several other styles.
One of them is Ayinger Ur-Weisse. This is Ayinger’s dunkelweizen, or dark wheat offering. A lighter colored hefeweizen is also brewed by Ayinger and called their Brau-Weisse. I love a good, authentic Bavarian hefeweizen, but at times the rich, slightly smoky flavors of a dunkel can taste even better, especially on a cool fall day.
The “Ur” in the name means original, and likely refers to the fact that the first wheat beers were generally dark in color. That’s because until the 18th century or so the “kilning”, or drying of malt was often done directly over a fire or in ovens that allowed smoke to seep into the grain. This would impart a darker color and smoky flavors in the finished product.
As a brewing ingredient, wheat is not ideal, hence the use of barley as a fermentable source in the majority of beers. Still, when used in conjunction with at least an equal amount of barley malt, wheat and wheat malt imparts a refreshing dryness and crisp, quenching tartness to a beer.
Many German breweries produce wheat beers, and they are almost always ales (as Ayinger’s Ur-Weisse is). The hefeweizens are renowned for their refreshing character and have been often imitated in style around the world, especially in the United States. Some might be surprised to learn they are sometimes drunk with breakfast in Bavaria, perhaps with a matching Weisswurst or white sausage and a hunk of hearty bread.
Less well know is the dunkelweizen style, although several American brewers do reproduce it. The German imports still seem to taste best to me, however, and one of my personal favorites is Ayinger’s Ur-Weisse.
Ayinger Ur-Weisse pours to a cloudy dark color with a murky dark brown color and a thick rocky head. The nose is very yeasty with hints of clove. The palate is slightly sweet at first with strong but smooth notes of rich dark malt, brown sugar, clove, and a subtle smokiness. I did not pick up banana here as one would in many Bavarian wheat beers. There is an underlying crackery wheat character and a smooth, slightly sweet finish that is not as tart as many wheat beers.
This is a wonderful dark wheat beer. If you’re new to the style, this is a perfect introduction for you. Those who eschew bitter brews will be at home with this one and likely enjoy its sweet malt flavors. It should not be missed, and its wide availability ensures that it need not be.
One of them is Ayinger Ur-Weisse. This is Ayinger’s dunkelweizen, or dark wheat offering. A lighter colored hefeweizen is also brewed by Ayinger and called their Brau-Weisse. I love a good, authentic Bavarian hefeweizen, but at times the rich, slightly smoky flavors of a dunkel can taste even better, especially on a cool fall day.
The “Ur” in the name means original, and likely refers to the fact that the first wheat beers were generally dark in color. That’s because until the 18th century or so the “kilning”, or drying of malt was often done directly over a fire or in ovens that allowed smoke to seep into the grain. This would impart a darker color and smoky flavors in the finished product.
As a brewing ingredient, wheat is not ideal, hence the use of barley as a fermentable source in the majority of beers. Still, when used in conjunction with at least an equal amount of barley malt, wheat and wheat malt imparts a refreshing dryness and crisp, quenching tartness to a beer.
Many German breweries produce wheat beers, and they are almost always ales (as Ayinger’s Ur-Weisse is). The hefeweizens are renowned for their refreshing character and have been often imitated in style around the world, especially in the United States. Some might be surprised to learn they are sometimes drunk with breakfast in Bavaria, perhaps with a matching Weisswurst or white sausage and a hunk of hearty bread.
Less well know is the dunkelweizen style, although several American brewers do reproduce it. The German imports still seem to taste best to me, however, and one of my personal favorites is Ayinger’s Ur-Weisse.
Ayinger Ur-Weisse pours to a cloudy dark color with a murky dark brown color and a thick rocky head. The nose is very yeasty with hints of clove. The palate is slightly sweet at first with strong but smooth notes of rich dark malt, brown sugar, clove, and a subtle smokiness. I did not pick up banana here as one would in many Bavarian wheat beers. There is an underlying crackery wheat character and a smooth, slightly sweet finish that is not as tart as many wheat beers.
This is a wonderful dark wheat beer. If you’re new to the style, this is a perfect introduction for you. Those who eschew bitter brews will be at home with this one and likely enjoy its sweet malt flavors. It should not be missed, and its wide availability ensures that it need not be.
And remember, try a new beer today, and drink outside the box.
*Pricing data accurate at time of review or latest update. For reference only, based on actual price paid by reviewer.
(B)=Bottled
(D)=Draft
