Скачать или смотреть Erdinger Dunkel vs Weihenstephaner Hefeweissbier Dunkel

Everyone seems to be familiar with the pale German wheat ale style Weissbier (aka "hefeweizen"), but its darker sister style, Dunkles Weissbier (aka "dunkelweizen"), is much less popular. I'm surprised, because I've always found this style to be liquid banana bread. A delicious marriage of darker/toastier malts with the same banana and clove yeast character of a pale hefeweizen. Much like its lager cousin, the Munich Dunkel, this style is probably overlooked because of its color alone. Insert social justice rant here (lol).
In this class I pitted two of the most popular German examples of the style against each other: Erdinger Dunkel vs Weihenstephaner Hefeweissbier Dunkel. Which was better? Watch and find out.

From the 2021 𝓑𝓙𝓒𝓟 𝓢𝓽𝔂𝓵𝓮 𝓖𝓾𝓲𝓭𝓮𝓵𝓲𝓷𝓮𝓼:
𝟏𝟎𝐁. 𝐃𝐮𝐧𝐤𝐥𝐞𝐬 𝐖𝐞𝐢𝐬𝐬𝐛𝐢𝐞𝐫
𝗢𝘃𝗲𝗿𝗮𝗹𝗹 𝗜𝗺𝗽𝗿𝗲𝘀𝘀𝗶𝗼𝗻: A moderately dark German wheat beer with a distinctive banana-and-clove weizen yeast fermentation profile, supported by a toasted bread or caramel malt flavor. Highly carbonated and refreshing, with a creamy, fluffy texture and light finish.
𝗔𝗿𝗼𝗺𝗮: Moderate esters and phenols, typically banana and clove, often well balanced with each other and with the malt. Light to moderate bready, doughy, or grainy wheat aroma, often accompanied by caramel, bread crust, or richer malt notes. Low to moderate vanilla optional. Light floral, spicy, or herbal hops optional. Bubblegum (strawberry with banana),
sourness, or smoke are faults.
𝗔𝗽𝗽𝗲𝗮𝗿𝗮𝗻𝗰𝗲: Light copper to dark, mahogany brown in color. Very thick, moussy, long-lasting off-white head. Can be hazy and have a shine from wheat and yeast, although this can settle out in bottled versions.
𝗙𝗹𝗮𝘃𝗼𝗿: Low to moderately strong banana and clove flavor, often well balanced with each other and with the malt, although the malt may sometimes mask the clove impression.
Low to medium-high soft, somewhat bready, doughy, or grainy wheat flavor with richer caramel, toast, or bread crust flavors. No strongly roasted flavors, but a touch of roasty dryness is allowable. Very low to low bitterness. Well-rounded, flavorful, often somewhat malty palate with a relatively dry finish. Very light to moderate vanilla optional. Low spicy, herbal, or floral hop flavor optional. Bubblegum, sourness, or smoke are faults.
𝗠𝗼𝘂𝘁𝗵𝗳𝗲𝗲𝗹: Medium-light to medium-full body. Fluffy, creamy fullness progressing to a lighter finish, aided by moderate to high carbonation. Effervescent.
𝗖𝗼𝗺𝗺𝗲𝗻𝘁𝘀: Often known as dunkelweizen, particularly in the United States. Increasingly rare and often being replaced by Kristall and non-alcoholic versions in Germany.
𝗛𝗶𝘀𝘁𝗼𝗿𝘆: Bavaria has a wheat beer brewing traditional hundreds of years old, but the brewing right was reserved for Bavarian royalty until the late 1700s. Old-fashioned Bavarian wheat beer was often dark, as were most beers of the time. Pale Weissbier started to become popular in the 1960s, but traditional dark wheat beer remained somewhat of an old person’s drink.
𝗖𝗵𝗮𝗿𝗮𝗰𝘁𝗲𝗿𝗶𝘀𝘁𝗶𝗰 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀: Malted wheat, at least half the grist. Munich, Vienna, or Pilsner malt. Dark wheat, caramel wheat, or color malt. Decoction mash traditional. Weizen yeast, cool fermentation temperatures.
𝗦𝘁𝘆𝗹𝗲 𝗖𝗼𝗺𝗽𝗮𝗿𝗶𝘀𝗼𝗻: Combines the yeast and wheat character of Weissbier with the malty richness of a Munich Dunkel. The banana-and-clove character is often less apparent than in a Weissbier due to the increased maltiness. Has a similar yeast character as Roggenbier, but without the rye flavor and increased body.
𝗩𝗶𝘁𝗮𝗹 𝗦𝘁𝗮𝘁𝗶𝘀𝘁𝗶𝗰𝘀: OG: 1.044 – 1.057
IBUs: 10 – 18 FG: 1.008 – 1.014
SRM: 14 – 23 ABV: 4.3 – 5.6%
𝗖𝗼𝗺𝗺𝗲𝗿𝗰𝗶𝗮𝗹 𝗘𝘅𝗮𝗺𝗽𝗹𝗲𝘀: Ayinger Urweisse, Ettaler Benediktiner Weißbier Dunkel, Franziskaner Hefe-Weisse Dunkel, Hirsch Dunkel Weisse, Tucher Dunkles Hefe Weizen, Weihenstephaner Hefeweißbier Dunkel
𝗧𝗮𝗴𝘀: standard-strength, amber-color, top-fermented, central europe, traditional-style, wheat-beer-family, malty

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