American hefeweizen yeast

[BDawg]

I'm partial to the White Labs 320 in my Orange Blossom Honey Wheat. The German yeast, while generally superior, will easily overwhelm the subtle orange blossom flavor and aroma. The Pyramid/Widmer yeast from White labs works well with it, or at least I think so.

[bub]

+1. I don't think your going to find too much difference between the two...and it's the German Heffeweizen, Wyeast 3068 Weihennstephan Weizen yeast that Bub is a freak about...why? "Because American Heffeweizen's aren't!!"

Perfectly stated.
There is no such thing as an "American Hefeweizen"... only an American Wheat Beer.

BUB

[BadRock]

Totally agree, Bub!

[J.Brew]

If your looking for a Widmer/Pyramid type product, either one will do.

[BDawg]

+1. I don't think your going to find too much difference between the two...and it's the German Heffeweizen, Wyeast 3068 Weihennstephan Weizen yeast that Bub is a freak about...why? "Because American Heffeweizen's aren't!!"

Perfectly stated.
There is no such thing as an "American Hefeweizen"... only an American Wheat Beer.

BUB

While I totally agree with you in spirit here, Bub, if we REALLY get nit-picky-technical on it, Hefe means "yeast" and "weizen" means wheat, so EVERY bottle or cask conditioned wheat beer is a hefeweizen and therefore EVERY bottle or cask conditioned non-wheat beer is a "Hefe".
(Not that that's what I'd call them, but just saying.)

[J.Brew]

While I totally agree with you in spirit here, Bub, if we REALLY get nit-picky-technical on it, Hefe means "yeast" and "weizen" means wheat, so EVERY bottle or cask conditioned wheat beer is a hefeweizen and therefore EVERY bottle or cask conditioned non-wheat beer is a "Hefe".
(Not that that's what I'd call them, but just saying.)

Well if you REALLY want to get nit-picky-technical a wheat beer can be a Hefeweizen whether or not it is conditioned in the bottle or cask. The term simply refers to an unfiltered wheat beer, with yeast and cloudy protien left in solution.
But I happen to agree with Bub here too. The term and style was coined by the Germans and reffers to a specific type of flavor profile, one which is completely lacking in its American counterpart. With a similar grain bill, and while unfiltered and cloudy, American "Hefeweizen's" are clean and do not exhibit the typical clove and banana flavors associated with a true Hefeweizen. A metabolite of ferulic acid called 4-vinyl guaiacol is responsible for these unique flavors, and is a byproduct of the yeast strain used to ferment this historically German style of beer.

[Imakewort]

I totally agree that's why I call it a American hefeweizen, it has no resemblance to a German hefeweizen especially with fruit added to it.

[BDawg]

Oooooohhhhhh, J-Brew - that 4-vinyl guaiacol talk is so uncharacteristically UN-Turtley of you!!

Are you secretly bucking for a transfer to the Corps of Engineers????