1001 BEERS: #53. WEIHENSTEPHANER VITUS

 

# 53: WEIHENSTEPHANER VITUS

Bayerische Staatsbrauerei Weihenstephan- Germany (Est.2005)
First Brewed - 2007

7.7% ABV - Weizenbock 
IBU's - 17

Ingredients:

Malts: Pilsner, Wheat, Vienna (Possibly)
Hops: German Hallertau

Tasting Notes:

E: Pale, hazy yellow colour with an orange hue and a bubbly frothy head.

N: The beer has a honey aroma, with phenols and beautiful notes of pear drops and banana, with a spicy hop aroma.

P: On the palate there are initial sweet flavours with a clove like spice, an underlying banana flavour with a slight caramel finish.

M: Spritzy carbonation with a little cloying, a mid bitterness fades balancing the beer leaving a lingering dryness.

Other comments:

World Beer Awards best wheat beer, best strong wheat beer and Europe's best strong wheat beer 2012.  A lot to live up to then, but this beer does and has earned its recognition as a fine powerhouse in the wheat beer category.  The Weihenstephan brewery is situated on the site of a Benadictine monastery which was founded in 1021.  The beer was first brewed in 2007 and is named after Saint Vitus for whom the monastery was first dedicated too.  

At 7.7% this Weizenbock packs a punch and has a beautiful balance of sweet wheat beer phenols and spicy hop aromas.  The beer itself goes through an extra long as well as cold storage in the monasteries cellar where it matures and gains a full bodied robust character.  A beer that deserves it's awards and credit as a leader in the Wheat Beer category!

Food Pairings:

Unlike most Weizenbocks which are dark and have more of a plum fruity character, Vitus breaks the mould, with caramel and spicy hop flavours and a lingering bitterness that is both bold and delicate.  When pairing with food then look at lighter meats such as Roast Pork, smoked meats or even some game dishes.  The hop bitterness is bold enough to cut through the smokey flavours in say a smoked sausage as well as being able to stand up against the game flavours in duck.  The sweet caramel flavour will help contrast against the saltiness of the meats whilst providing a catalyst to enhance the caramelised fats in say a roasted duck.  

My recipe choice is Honey-Roasted Duck with creamed cauliflower and garlic crisps.  Vitus' sweet honey caramel flavours will compliment the duck whilst the hop bitterness will cut through the gamey flavours allowing the beer to shine through.  The creamy cauliflower will match the creamy texture of the beer with the subtle carbonation cutting through any residual fats.  The phenols of clove in the beer will provide a wonderful spicy finish to the dish that contrasts against the sweetness.

http://www.bbcgoodfood.com/recipes/1285/honeyroasted-duck-with-creamed-cauliflower

SCORE: 3.65/5

Page: 542

1001 BEERS: #52. KING COBRA

 

# 52: KING COBRA

Cobra Beer - Belgium (Est.2005)
First Brewed - 2005

8% ABV - Blond 
IBU's - 28

Ingredients:

Malts: Pilsner Malt, Maize, Rice
Hops: Hallertau
Other: Belgian Yeast

Tasting Notes:

E: Clear pale golden colour with a yeast haze, bubbly head that dissipates quickly.

N: Complex nose aromas of melon and sweet grain, with a hint of pear and phenols, from the yeast.

P: On the palate this beer is bittersweet with a good balance that results in hop bitterness on the finish.

M: Spritzy carbonation gives way to a lingering fruit dryness and a warming alcohol finish.

Other comments:

Well where do you start with this beer?  An Indian lager, brewed in Poland, bottled in Belgium and marketed globally by a UK company.  It does seem to be a heady mix of confusion!  So let's start at the beginning.  King Cobra is a stronger more sophisticated version of the standard Cobra beer which we all know and drink in our local Asian restaurant.  King Cobra was first brewed at Brouwar Belgian part of the larger and more famous Palm Breweries in Poland.  After primary fermentation it was trunked to Rodenbach in Belgium for bottling and secondary fermentation, nowadays all brewing and bottling is now done in Rodenbach.  

The beer itself consists of a grist made of malt, rice and maize with hallertau hops that add a bitterness to the beer.  The beer is then bottled flat, then Belgian yeast used by Trappist monks is added to secondary ferment the beer, giving it a champagne-style carbonation, providing a beer that is light on the palate with tropical fruit aromas from the yeasts.

Food Pairings: 

King Cobra, is it a pilsner or is it a Belgian style blond?  Either way it allows you to pair with dishes that accompany both these beer styles.  Working on the Pilsner basis then go with meat dishes with a good spice character, so the hop bitterness can cut through those spices, whilst the champagne-like carbonation can lift the spice and relieve the palate of spicy oils.  Alternatively, pair this beer with fish, something like a monkfish with a meaty flesh and plenty of flavour that can stand up to the warming alcohol of the beer.  The tropical fruit flavours in the beer will complement the fish.  Try with the recipe below, Monkfish with prosciutto, artichokes, and capers.  Here the residual sweetness in the beer can cut though the saltiness of the ham and the capers, allowing the bitterness to prevail and enhance those tropical flavours.

  
http://www.bbc.co.uk/food/recipes/monkfishwithprosciut_91428

SCORE: 3.2/5

Page: 405

1001 BEERS: #51. ORVAL

                                                

# 51: ORVAL

Brasserie de L'abbaye Notre-Dame D'orval - Belgium (Est. 1931)

First Brewed - 1932

6.2% ABV - Belgian 

IBU's - 32

Ingredients:

Malts: Pilsner, Vienna
Hops: Hallertauer, East Kent Goldings

Tasting Notes:

E: Brass amber in colour with a slight orange hue, large thick white head.

N: Bready with hints of sourness and cloves with a grassy hop finish.

P: High carbonation with a sour feel that develops into lemony citrus flavours, spice follows through more clove and a hint of nutmeg.

M: Warming with a residual sweetness and lingering spice bitterness.

Other comments: 

The first monks to settle in Orval arrived from the south of Italy in 1070.  Count Arnold de Chiny, lord of the manor, welcomed them and granted them land from his own domain.  Construction was immediately begun on the church and conventual buildings.  The abbey houses the Trappist monks who brew the beer, and by the beer I mean one beer.  Jean-marie Roc the brewmaster concentrates all his time and efforts on brewing Orval, a beer that varies differently as it ages very well.  Not every bottle of Orval is the same.  The alcoholic strength on the bottle can vary depending on where you buy it, due to the fact that no one can tell when the Brettanomyces yeasts that are added for bottle conditioning will stop fermenting.  The beer is dry-hopped with East Kent Goldings which is what gives Orval those spicy aromas.  A well balanced unique brew!

Food Pairings: 

The huge bank of flavours and aromas that are found in Orval means it's a beer that is a pleasure to pair food with.  Lets start at the beginning, Orval can be a fantastic aperitif, with the hallmark dryness of champagne with a mouthwatering complexity.  Try with hors-d'oeurves and when doing so go with food that has more salt depth than most, so prosciutto, capers, sardines.  Here Orval can draw out the salts and in the case of prosciutto the earthy flavours will work well with the gamey ham.  Orval is great with fish as well, the lemon, citrus flavours can provide a perfect accompaniment to fish, whilst it can cut through fats and lift oils of fish such as sardines.    For meat, then look no further than Herby sausages, that has a little spice which is counter-balanced by the sweetness, allowing the subtle herb flavours to be drawn though, pairing with the sausages.

Try the recipe below, of Herb Roasted Sausages and Butternut Squash.

http://www.epicurious.com/recipes/food/views/Herb-Roasted-Sausages-and-Butternut-Squash-108951


SCORE: 3.75/5

Page: 218

1001 BEERS: #50. HUBER WEISSES ORIGINAL

                                                   

# 50: HUBER WEISSES ORIGINAL

Hofbrauhaus Freising - Germany (Est. 1160 )

First Brewed - 1890's

5.4% ABV - Weizen

IBU's - 13-15

Ingredients:

Malts: Pilsner, Wheat
Hops: Hallertauer

Tasting Notes:

E: Golden, hazy orange with a thick bubbly head.

N: Banana, clove phenols are present in abundance with a subtle hint of sulphur on the nose.

P: Light on the palate with a bready flavour that is partnered with a hint of citrus and a little acidity.

M: Spritzy carbonation with a smooth lingering bubblegum and fruity flavoured sweetness.

Other comments: 

The Hofbrauhaus in Freising has a history of brewing which goes back to as early as the 12 century.  The little town of Freising situated in the north of Munich also houses the powerhouse that is the Weihenstephan brewery, but the Hofbrauhaus shares a rich history that can rival its larger neighbour.  The Huber range of beers with it's polar bear logo were first produced in the late 19th century.  The polar bear is a symbol that is used to celebrate the first bishop of the town of Freising.  Legend has it that he tamed one after it killed a packhorse.  

The beer was first brewed by Xavier Huber and is one of the longest-established Weissbiers in production.  This Weissbier is more fruity with a lower carbonation level which gives it a stand-out appeal that set it's apart from other German wheat beer styles.

Food Pairings: 

Huber Weisses has a more fruity flavour and a lower carbonation level, so this may not best suited to food like some Weissbiers.  Instead lean on the fruit flavours and slight acidity and go with a salad, yes that's right I said salad.  But why not, it's light enough to not overpower, and the fruity flavours work well with the leafy green earthy flavours.  With a subtle bitterness in the beer then you are staying clear of overpowering the palate with bitter flavours from the leaves.  The acidity in the beer will complement any dressing or vinaigrette, and if you are looking for some cheese with your salad then maybe a nice mild goats cheese to help draw through those citrus flavours in the beer.

My recipe choice would be:

Walnut, Fig and Goat's Cheese Salad

http://hearty-food.co.uk/2012/11/09/fig-goats-cheese-and-walnut-salad-with-balsamic-honey-orange-dressing/

SCORE: 3.6/5

Page: 584

1001 BEERS: #49. WELTENBURGER KLOSTER ASAM BOCK

                                                   

# 49: WELTENBURGER KLOSTER ASAM BOCK

Klosterbrauerei Weltenburger - Germany (Est. 1050 )

First Brewed - 1997
6.9% ABV - Doppelbock
IBU's - 16-26

Ingredients:

Malts: Pilsner, Vienna and or Munich
Hops: Hallertauer

Tasting Notes:

E: Ruby red, with a beige foamy head

N: Initial hints of cooked vegetal with a slight catty element to the beer, towards the end there are aromas of biscuity malt

P: Sweet malts on the palate first followed by a spicy hop bitterness with hints of dark chocolate.

M: Rich in flavour, with a slight cloying from the sweetness, a smooth finish.

Other comments: 


The Weltenburger brewery set on the banks of the Danube is the oldest monastery brewery in the world.  The monastery was founded in around 617ad by Hiberno-Scottish monks.  It wasn't until 1050 that the monastery adopted brewing into it's order.  The history of brewing has been patchy and not consistent due to floods, war and liquidation.  In 1974 the brewery was in need of investment and so a partnership with the Bischofshof brewery.  Today the monastery houses 14 monks, and the brewery brews both the Weltenburger and Bischofshof beer ranges.

The Bock style of beer originates from Germany in the 14th century, and the recipe calls for it to be a dark, malty lightly hopped ale.  The doppelbock is a stronger version of the bock that was first brewed in Munich.  Originally the beer was sweet, high in alcohol and know as "liquid-bread" because it was drunk by the monks on fasting days when eating was prohibited.  Asam Bock is brewed in the abbey and is named after the Asam brothers who built the abbey's church.  The beer is sweet, contains hallertau hops and is lagered for 12 weeks.  A fine example of a dopplebock with a unique and diverse flavour.

Food Pairings: 


For dopplebock's then you need to go with a food pairing that is rich and bold like the beer.  Think about the beer's strength and flavour profile, so your wasting you time if you pair this with chicken or a salad.  My pairings would be gamey and meaty.  Go with venison where the caramel malty flavours can stand up to the rich flavour of the venison.  The sweetness of the beer can be complemented by sweet fruit flavours, but those with a slight acidity to them, so not to overwhelm the mouth with sweet flavours.  

The dish I have paired this beer with is Venison with juniper berries, sour cherry sauce and pumpkin mash.
The strength and malty characters of the beer stand up to the Venison, whilst the sweet flavours in the beer complement the pumpkin and contrasts against the acidity of the sour cherries and juniper.  Allowing the mouth to feel balanced.

http://www.bbc.co.uk/food/recipes/venisonwithjuniperbe_84738

SCORE: 3.5/5

Page: 839

1001 BEERS: #48. BOLTENS UR-ALT

 

# 48: BOLTENS UR-ALT

Privatbrauerei Bolten - Germany (Est. 1266)
First Brewed - 1991

4.9% ABV - Alt Bier
IBU's - 30-40

Ingredients:

Malts: Pilsner, Munich, Roasted, Wheat
Hops: Spalt and German Noble Hops, Perle or Nordbrauer

Tasting Notes:

E: Pale brown, slight reddish hazy reddish hue, thin head that dissipates quickly.

N: Spicy hop aromas on the nose with a firm toasted malt character and a slight woody 
aroma to finish.
P: Sweet caramel flavours give way to a progressive hop bitterness that is smoky 
on the finish.
M: Smooth, with a lingering drying bitterness.

Other comments: 

There has been a brewery in Korschenbroich since 1266, when at the time "Henry the brewers" who ruled from Castle Myllendonk granted permission to brew to the Kraushof.  It claims to be the oldest Altbier brewery in the world.  In 1753 the namesake Peter Bolten leased the brewery but in 1774 the Kraushof finally acquired the brewery back.  The Bolten name continued to figure in the brewery through out the years up until 2005 when Hans-Otto Bolten the 7th generation handed over control of the brewery to Michael Hollmann.  

Bolten Ur-Alt (Great-Old) was first brewed in 1991 as a trial to brew a beer that differed in taste to the already popular alt beer.  The main difference is that Ur-Alt is unfiltered, hence the slight haze in the beer.  They have created an award winning beer that has fantastic character and balance.

Food Pairings: 

Altbier's with their complex aroma of rich malts, noble hops and fruity esters mean there is a number of food pairings one could go with here.  With Boltens Ur-Alt, classic German dishes work well; smoked sausages, and hearty pork dishes, where the lingering bitterness can cut through the smoky flavours and the roasted malts caramel flavours can complement the caramelisation of fats in the meats.  Grilled Salmon is also a winning formula. If you are looking for cheese then look no further than aged Gouda, something with bite that can stand up to the bitterness and work well with the sweet malts.  

Try this recipe for inspiration

http://allrecipes.co.uk/recipe/15990/pork-knuckle.aspx

SCORE: 3.75/5

Page: 67

1001 BEERS: #47. AYINGER UR-WEISSE

 

# 47: AYINGER UR-WEISSE

Privatbrauerei Ayinger - Germany (Est. 1876)
First Brewed - 1979

5.8% ABV - Dark Amber Wheat
IBU's - 12

Ingredients:

Malts: Wheat, Caramalt, Munich?
Hops: Probably German Low Alpha Acidity Variety


Tasting Notes:

E: Caramel, butterscotch amber in colour with a wheat haze and a tight firm head.

N: Toffee malty aromas prevailed by banana and clove characters that linger with a little amount of hop spice.
P: Sweet biscuity toffee flavours at the fore with a lovely subtle fruitiness that develops, leading to a clove spicyness at the end.
M: Smooth, slight bitter and acidity with a gentle alcohol warming and residual sweet toffee flavours.

Other comments: 

Aying is a small village in the self-named municipality 30 kilometers south of Munich in the state of Bavaria, surrounded by the Herm Holz forest, and the home to the Ayinger Brauerei.  It was in 1876 that John Liebhard took over the agricultural forestry estate "Zum Pfleger" and created the brewery.  The brewery today is run by the Inselkammer family, as throughout the years there has not been a male heir from the ruling families to take over the brewery, so it has been passed on through marital lines.  The current owners have been brewing this popular and somewhat iconic beer since 1978, a year before the Ur-Weisse was first brewed.  Ur-Weisse is a dark amber wheat beer, a style that was popular in the 1950's.  Today this is a beer that is often overlooked by the hoards of thirsty beer drinkers who flock to the nearby Oktoberfest, not realising that due to boundary regulations, Ayinger is not allowed to be served.  If only they were to head 30km's south!!!

Food Pairings: 

Ayinger Ur-Weisse has beautiful toffee malty characteristics both on the nose and palate, so one might assume I would pair with a sweet dish that would complement these sweet flavours.  But for my food pairing I am going to push the boundaries and stay clear of sweet, and fruity.  Instead go down the route of a Fish Curry.  Ur-Weisse offers a spice hop character that has a subtle hop bitterness towards the end.  This bitterness can help cut through spice, and enable the clove flavours in the beer to prevail.  The sweet malty flavours help to contrast against spice, and work against any acidity in the curry, whilst enhancing the gentle subtle sweet flavours in the fish.  

Try this fish curry recipe below as a perfect accompaniment.

http://www.anjumanand.co.uk/indian-food-recipes-cooking-dishes/recipe-archive/fish-and-seafood/creamy-tomato-fish-curry/

SCORE: 3.75/5

Page: 560

1001 BEERS: #46. GUTMANN HEFEWEIZEN

 

# 46: GUTMANN HEFEWEIZEN

Brauerei Gutmann - Germany (Est. 1707)
First Brewed - 1913

5.2% ABV - Hefeweizen 
IBU's - 16

Ingredients:

Malts: Pilsner Malt, Wheat Malt
Hops: Hallertau (Low alpha acidity)


Tasting Notes:

E: Pale yellow with a hazy hue, tight bubbles and lovely lacing on the glass.

N: Sweet fruits initially with lots of banana aromas, followed by a slight nose of citrus.
P: The palate is soft with an initial sweetness that turns a little sour with residual phenols.
M: Slight acidity with a drying on the tongue and mid bitterness, more than expected from a Hefeweizen.

Other comments: 

The Gutmann brewery has been in operation since 1707, before this however it was a manor house then a castle.  A site rich in history and situated in the Franconian Alb-north, the brewery also farms the wheat for which this beer is produced from.  The Gutmann family took over the brewery in 1855 and is now in the families proud hands of the fifth and sixth generation.  The brewery focuses on the Bavarian wheat beer tradition, and this is a great example of one.  Fermented in open vessels it is then fermented for a second time in the bottle.  The beer is not pasteurised, which enables the living yeast to leave a haze in the beer.

Food Pairings: 

German Hefeweizen's work perfectly with seafood, poultry, mild cheese and sweet desserts.  

The slight citrus aromas in the beer can compliment with a Lemon Seafood Risotto (see below), whilst the acidity will cut through the sweetness and slight saltiness of the seafood.  The carbonation will lift the creamy textures of the palate, cleansing the mouthfeel.

http://allrecipes.com/recipe/lemon-seafood-risotto/

There are plenty of opportunities with Gutmann to draw from the banana aromas and phenols and pair with something sweet.  For example banana pudding (see below).  Here the phenols compliment the banana, whilst the slight acidity helps cut through the sweetness, and the spritzy carbonation cleanses the palate.
http://www.saveur.com/article/Recipes/Carolina-Banana-Pudding

SCORE: 3.25/5

Page: 577

1001 BEERS" #45. WEIHENSTEPHANER PILSNER

 

# 45: WEIHENSTEPHANER PILSNER

Bayerische Staatsbrauerei Weihenstephan - Germany (Est. 725)
First Brewed - 1908

5.1% ABV - Pilsner 
IBU's - 32

Ingredients:

Malts: Pilsner Malt
Hops: Hallertauer Perle, Hallertauer Taurus and Hallertauer Tradtion


Tasting Notes:

E: Golden, clear with a lovely lacing on the glass and a bright white foamy head that dissipated quickly.
N: Crisp aromas of bread and sweet malts, with a slight citrus zing on the nose.
P: On the palate this Pilsner demonstrates elements of zesty citrus and firm fruit sweetness, mild bitterness follows from the Hallertau hops.
M: Smooth, with a gentle carbonation, very well balanced.

Other comments: 

The oldest brewery in the world?  The Bayerische Staatsbrauerei Weihenstephan claims to be, as the brewery was originally part of the Weihenstephan monastery which was founded in 725.  In 1040 the monks established a brewery, and the foundation of brewing began.  Years of disastrous events including a fire, an earthquake, disease and famine has given the monastery a chequered history, but the tradition of brewing has continued to grow.  The basic method of brewing has barely changed since 1040, with just a few tweaks to the upgrading of the equipment.  The Pilsner was first brewed in 1908 and is a fantastic example of a Bavarian Pilsner with all the fruit sweetness of a hefewizen with the hop bitterness of a Pilsner.  A lovely beer that tops my lists of Pilsners.

Food Pairings: 

For this Pilsner then go with fish, shellfish and anything that has spent the majority of it's life breathing through a set of gills.  My choice for the Weihenstephaner Pilsner would be shellfish, something with a little sweetness that can compliment the fruit sweetness in the beer, whilst the hop bitterness can cut through any acidity.

Try this dish from the BBC website as a perfect accompaniment

Langoustine Scampi with Lemon Mayo

SCORE: 3.9/5

Page: 542