RateBeer
Score
3635
OVERALLStyle
Brewed by Les 3 Fourquets
Style: German Hefeweizen
Gouvy, Belgium
Serve in Weizen

bottling
unknown

on tap
unknown

distribution
unknown

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RATINGS: 14   MEAN: 2.91/5.0   WEIGHTED AVG: 2.86   EST. CALORIES: 135   ABV: 4.5%
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2.3
   AROMA 7/10   APPEARANCE 3/5   TASTE 3/10   PALATE 2/5   OVERALL 8/20
Hildigöltur (5107) - København, DENMARK - MAR 28, 2004
[Draught] Pale yellow coloured. Natural banana aroma. The flavour is wheaty and bready. Thin finish.

1.7
   AROMA 4/10   APPEARANCE 2/5   TASTE 4/10   PALATE 2/5   OVERALL 5/20
Ungstrup (24026) - Oamaru, NEW ZEALAND - MAR 15, 2004
[Draft at ZBF 2004] An unclear light yellow beer with a small disappearing head. The aroma is light of citrus and yeast and slightly sour (wheat?). The flavor is of sour wheat combined with corriander and ending on a dryness - a boring flavor. The body is thin. And all in all this is a boring beer. I hope Joris is right - and then I must resample it.

4.8
   AROMA 10/10   APPEARANCE 5/5   TASTE 10/10   PALATE 5/5   OVERALL 18/20
dirkbreedveld (286) - NETHERLANDS - MAR 10, 2004
the best beer i tasted at St. Niklaas 2004. This helles weizenbeer is made it's name more than true. Although it's cloudy beer the pale yellow color is brighter than normal in weizenbeers. The taste is malty, some sweetness occurs, but the beer stayed dry al the way, and had some lovely fruityness in the after palate. The best of germany tried to mix with the best of belgian white beers? If that is what they tried they succeeded. Unfortunately this will probably only available, on beertastings/festivals and in the restaurant. But that beer alone will be worth a detour.

2.7
   AROMA 6/10   APPEARANCE 4/5   TASTE 5/10   PALATE 2/5   OVERALL 10/20
JorisPPattyn (6747) - Antwerpen, BELGIUM - MAR 6, 2004
(Draught) Fully pale yellow, slightly yellow-tinted head. Slight hops, very yeasty and slightly grassy. Taste is sweet, with vanilla, yeasty - way too much yeast. The mouthfeel is all creamy. Aftertaste is just one jumble of esters and intermediate products of yeast in full ferment. Overall is simple: this was beer to be sold 6 weeks later. Hyper-green, fermenting worts.


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