Braupakt

Hefeweizen Bayerische Staatsbrauerei WeihenstephanSierra Nevada Brewing Co.

4

Braupakt, a German-style Hefeweizen collaboratively brewed by Bayerische Staatsbrauerei Weihenstephan and American craft brewing giant Sierra Nevada Brewing Co.

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Braupakt is a German-style Hefeweizen brewed in collaboration between the world’s oldest brewery, Bayerische Staatsbrauerei Weihenstephan, and American craft brewing giant Sierra Nevada Brewing Co. For the purposes of this craft beer review, the ale was served in a wheat beer glass from a bottle.

Appearance

The Hefeweizen pours a hazy golden orange and is topped by a very tall stack of ivory white foam that shows excellent retention. Patches of sticky lace coat the sides as the head reduces. Effervescence is visible in the glass.

Aroma

The aroma fragrantly wafts yeasty funk, wheat bread, floral hops, and some clove.

Flavor

The palate is initially quite hoppy. The tasting begins with a taste of doughy bread that transitions to a pronounced bite of floral hops, spiced with clove. A sweet note of banana is picked up on the swallow. The beer finds a better balance once it begins to warm.

Mouthfeel

Its feel is smooth and somewhat creamy with a medium body and a shade over moderate carbonation. Finishes dryly with a mild astringency.

Overall

Considering the brewing partners, Braupakt is exactly as you’d expect. It’s a well-crafted brew with a palate that leans hoppy. As such, it does have a little more bite than what’s typical for the style but its hoppiness isn’t overpowering. Perhaps its feel could use a little more carbonation but otherwise, this Hefeweizen is superb in every other way. Refreshing and easy to tilt back, Braupakt is definitely worth a try.

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About the Hefeweizen

The Hefeweizen (known as a Weissbier in its native Germany) is hundreds of years old and was originally brewed for Bavarian royalty. The commoners began to drinking this wheat beer in 1872 but the typical pale straw to gold-colored version that’s enjoyed today only became popular in the 1960s. Also characteristic of the style is a tall, dense cap of foam while the unfiltered ale is usually cloudy. Its aroma and palate have a moderate amount of phenols and esters that impart a scent of clove and banana. Hops are mild at best and the smell and taste may also contain wheat bread, vanilla, or even bubblegum. Its feel is usually medium-light to medium, seemingly creamy, and should be effervescent with high carbonation.