A new darker variant on our Hefeweizen.
Munich malt, malted wheat, chocolate and caramel malts were used with Hallertau hops.
The result is a honeyed, gently tart and fruity wheat ale in the German tradition.
My Bottom Line:
This round and supple Dunkel Weizen proffers plenty of clovey phenols and banana esters within a honeyed caramel maltiness. Its earthy yeast character is also prevalent, but is as sociable as other flavors.
Further Personal Perceptions:
-A ring of foam circles the cloudy amber-tinged mud brown.
-Carbonation is relaxed and lets the malts and yeast express themselves fully.
-That earthy yeast character is looong.
-The level of residual sugars is a little higher than the usual Dunkel Weizen (in my experience), but it serves its purpose wonderfully.
-This textbook example of the style is exactly what I expected from L’Amère à Boire. Quality all around.
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