Franconian Beer Message Board
Wheat Beers - Why Bother? |
| Posted by JosB on 2009-01-23 11:37:33 |
| Weizenbier is not traditional for Franconia, it is more Upper Bavarian (and Bohemian). Suddenly, some 15~20 years ago Weizenbier became fashionable, and brewing Weizenbier spread across all Germany (Franconia, Baden-Württemberg, and even to Düsseldorf). The problem however is that to produce a decent Weizenbier, most Bavarian (non-Franconian that is, so below the Weisswurst-Equator) breweries do use open fermentation indeed (even Schneider in Kelheim). I also know that the Schönramer brauerei did a decent investment for open fermenters recently. Cross-contamination is then still a problem, like Todd pointed out. Quite some Franconian breweries do produce their own Weizenbier, but most of them use closed fermenters, like Mahr. Even those breweries can produce a quite decent Weizen (and Wezienbock), as has been proven by Mahr, Rittmayer (Hallerndorf) and the like. A very special mentioning should go to Drei Kronen in Schesslitz, their Weizenbock was awarded silver overall in the European Beer Star competition 2008 (Sepp Lindner was flabbergasted...). |