The Bar Towel

The NY Times published an article today on wheat beers.
While mostly introductiory, the reviews/tasting video that accompanied it on the website has some good comments on 'American style' wheats.

I've generally not been big on wheat beers, but the variety and splintering of styles is promising; new things to try and see if they change my mind!

You can find it here: http://www.nytimes.com/2006/07/12/dining/12wine.html?

While there's a character wheat CAN bring to a brew, I think 'wheat beer' is an unworkably vague category, and folks should stop confusing people with jumbled half-information.

Does the american-style Grasshopper Wheat have ANYthing to do with Blanche De Chambly or Berliner Weisse, or Schneider Aventinus, for that matter? People actually say "oh I've had "Wheat Beer"' and yet have no idea which actual style.

Kind of a non-classification, much like discussing Barley Wine, Brown Ale, Pale and Doppelbock in the same neat little topic of 'Barley Beer' just to cobble together an article or a television segment.

Much better if they focus on a few specific, related styles, with less fluff. What makes a Hefeweizen uniquely great? Where did the idea originate? How is is different from the other famous german wheat, the Berliner Weisse? What 'mutations' are there of this one or two styles?

hmmm. I hope I haven't picked a fight with a Belgian over beer.

Actually, I totally agree with you.

I typically find the NYT reviews sprinkled with one or two deep thoughts, but mostly written to inspire their readers to try something new in a risk free way. Not hardcore, but still a useful mission if it spreads the word.