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Posted: Wed Oct 07, 2009 7:35 pm
by viggo
Wow this is great in a can! Need more.
Posted: Wed Oct 07, 2009 9:39 pm
by Belgian
the.brewer wrote:
On a more general note, most BarTowellers are aware of the differences in style of weissbier. My weissbier has always been quite big in banana notes, but also elusive in that regard. Over the years I have tried to pin down the levels to be more consistent but correlation is hard to find. Whatever the case, Denison's Weissbier is big, not just on banana notes, but also bubblegum, citric, etc. When it's spot on, people really seem to like this interpretation of the weissbier style. I just try to make sure that I do everything I can to ensure that ingredients and procedure are as close as I can get to what we used to do at the brewpub. This is in spite of the fact that it has now been brewed in four different breweries.
..... Another characteristic is acidity. I like my weissbier to have quite acidic notes, adding to the refreshment value. I've always said that weissbier as a style is about as close as you'll get to white wine. It's all about balance and sometimes it's a tightrope. I do know however that I'd rather be brewing a beer that is a challenge, one that tastes great when it's right, than something that is perhaps safer, but where consistency is even more important.
I think the first time I "got' Denison's Weisse as a kind of drinkable work of art was, years ago, a notably citrusy or acidic pint at Castros, one that was ALSO kind of "thick' in feel and had gobs of banana and other details. I'm aware that the Weisse a little different each time - or 'elusive' as you put it - and I like it this way. This is a
real beer, with a unique personality, and by definition "personality' means "never boring.'
I'm on my third can here (all were very rewarding) and I would not want you to do this beer any differently. The lemony note (like the seam of acidity in a good Sauv Blanc or Riesling) makes it a very good session Weisse in my opinion - and (to be crass) this beer is simply a steal.
I'm just very glad you do what you do, and that you are not just copying Franziskaner or some other gem like that out there, you seem to do your very own thing.
[/Weissbier geek mode]
Posted: Wed Oct 07, 2009 9:50 pm
by Bobsy
Belgian wrote:I'm just very glad you do what you do, and that you are not just copying Franziskaner or some other gem like that out there, you seem to do your very own thing.
Amd we're all the happier for that. I started off my evening with a Denison's, followed up with a Kapuziner Hefe, and am finishing with a Sierra Nevada Kellerweiss. All top notch hefes, and very different, but I'm glad Michael's is the one that's most readily available
Posted: Wed Oct 07, 2009 10:05 pm
by bartle
This transferred to can very well.
The aroma of the canned version is something I really appreciate. The bubblegum and citrus is a wonderful bouquet with a hint of spice/clove (maybe even pepper!?).
Though the body seems slightly different from tap and I'm trying to put my finger on it to say which I prefer.
The most notable time I've had this was at Duke of Yorkville (quickly followed by the dunkel) and it really blew my mind in terms of the quality and true to style beer that it is.
I generally don't consider myself a big fan of weissbier... but I can see myself drinking this one more often now that it's readily available and a decent price.
Michael... you brew good things. I'd love to pick your brain on brewing.
anyone else ever pair Weissbier with Mac n' Cheese?
boom! boom!
- b
Posted: Thu Oct 08, 2009 11:20 am
by JesseMcG
This shit is awesome, and the shithole of an LCBO in Cabbagetown (really close to where I live) is carrying it, which is an added bonus.
I'm gonna buy them out of it
Posted: Thu Oct 08, 2009 1:05 pm
by Belgian
The other 'elusive' flavor I find in a good Hefe is (sometimes) a note of vanilla.
at bartle. What kind of Mac 'n' Cheese would you pair with Denisons... caramelized leek? Peccorino black truffle? (Both easy as hell to make by the way.)
Posted: Thu Oct 08, 2009 1:20 pm
by Bobsy
Belgian wrote:The other 'elusive' flavor I find in a good Hefe is (sometimes) a note of vanilla.
Yeah, I found that in there too, and I figured it was a product of the bubblegum notes I came across. In some respects it reminded me a little of the Taps Vanilla Wheat, but obviously with far more balance. Here's my addition to my review on BA:
Canned version (2009):
Denison's finally made it into a can in the fall of 2009. Its quite a different beast, but still an excellent weisse. Head retention isn't as good as the tap version, but this seems to be a common problem amongst bottled / canned hefes, and it lasts long enough to be respectable. The aroma has more bubblegum and citrus to it, as does the flavour. The bubblegum produces some surprising vanilla notes, which threw me at first, but I soon began to dig. The heightened citrus brings a refreshing lemon sourness to the beer, but it never ventures to sharp, and I found it to be more thirst quenching than the draft version. I also preferred the body, which seemed to have a touch more bulk to it.
While it feels like a different beer there are still those good old Denison notes to remind me that it really isn't. I'd actually find it hard to pick a favourite between the draft and canned versions. While the tap has great banana notes, I really like the heightened bubblegum in the store version. I even had the opportunity to compare the new can to hefes from Sierra Nevada and Kapuziner, and it was still my favourite of the bunch.
Congratulations, Michael!
As an aside, I found the Sierra Nevada to be the worst of the three. It was a damn solid hefe, but so typical of the style that it struggled to stand out from the crowd. The Kapuziner was very different, with a strongly yeasty body, and a wonderfully creamy wheat mouthfeel.
Posted: Thu Oct 08, 2009 1:33 pm
by bartle
Belgian wrote:
at bartle. What kind of Mac 'n' Cheese would you pair with Denisons... caramelized leek? Peccorino black truffle? (Both easy as hell to make by the way.)
I'd probably lean towards leek. I'd be drinking a heavier ale if I were to do the Pecorino black truffle.
I'd probably do a aged old white cheddar, gruyere, and swiss. Spike it with a little chili spice and cayenne, roasted red pepper, and bake it with frosted flakes on top. sweet, salty, and a little spice. The contrasts are compliments.
Posted: Thu Oct 08, 2009 2:00 pm
by Bobbyok
bartle wrote:Belgian wrote:
at bartle. What kind of Mac 'n' Cheese would you pair with Denisons... caramelized leek? Peccorino black truffle? (Both easy as hell to make by the way.)
I'd probably lean towards leek. I'd be drinking a heavier ale if I were to do the Pecorino black truffle.
I'd probably do a aged old white cheddar, gruyere, and swiss. Spike it with a little chili spice and cayenne, roasted red pepper, and bake it with frosted flakes on top. sweet, salty, and a little spice. The contrasts are compliments.
You had me until frosted flakes. The cereal?
Posted: Thu Oct 08, 2009 2:16 pm
by JesseMcG
Bobbyok wrote:bartle wrote:Belgian wrote:
at bartle. What kind of Mac 'n' Cheese would you pair with Denisons... caramelized leek? Peccorino black truffle? (Both easy as hell to make by the way.)
I'd probably lean towards leek. I'd be drinking a heavier ale if I were to do the Pecorino black truffle.
I'd probably do a aged old white cheddar, gruyere, and swiss. Spike it with a little chili spice and cayenne, roasted red pepper, and bake it with frosted flakes on top. sweet, salty, and a little spice. The contrasts are compliments.
You had me until frosted flakes. The cereal?
Interesting... I like crushed Ritz crackers on top of my MNC.
Posted: Thu Oct 08, 2009 3:08 pm
by bartle
Honestly, the frosted flakes sound really weird, but when baked the sugars change flavour and almost give it a caramel like taste. It's a interesting contrast of sweet and salty. I've seen people put weirder things in and on mac n' cheese.
Posted: Thu Oct 08, 2009 4:57 pm
by TJ
Wow. Great info there.
I've had three of these and now that I'm resolved to the fact that it's a little different than it is on tap, I'm really digging it. Great stuff. I still prefer it on tap, but this one will be good for the cottage next summer.
Posted: Thu Oct 08, 2009 5:11 pm
by JesseMcG
TJ wrote:Wow. Great info there.
I've had three of these and now that I'm resolved to the fact that it's a little different than it is on tap, I'm really digging it. Great stuff. I still prefer it on tap, but this one will be good for the cottage next summer.
Yeah it's too bad it didn't make it out for this summer. I drank a TON of the Muskoka Hefe this summer at the cottage, but this is going to replace it next summer for sure.
PS. This isn't a knock on the Muskoka Hefe. I enjoy it too.
Posted: Fri Oct 09, 2009 3:49 pm
by the.brewer
Being as brief as I can (pun unavoidable), I have come to the somewhat late conclusion that the beer is not responding well to warm storage. Many people especially in the industry, will know exactly what I mean. Only by purchasing samples from those LCBOs that were storing it warm was I able to confirm this. Even routine lab tests did not pick it up. This is why we were getting "mixed reviews".
I have successfully stored weissbier warm for over a year, so I guess it's time to crank out another brew asap that is up to our normal standards. This has happened three times in 20 years and the timing of this incident is not good. Don't think that I am taking this lightly.
Posted: Fri Oct 09, 2009 3:57 pm
by Belgian
(My good samples were all from the cooler shelves at Coxwell/Queen.)
We're hanging in for you here Michael, & appreciate the stress you must be going through.