# 46: GUTMANN HEFEWEIZEN
Brauerei Gutmann - Germany (Est. 1707)
First Brewed - 1913
First Brewed - 1913
5.2% ABV - Hefeweizen
IBU's - 16
IBU's - 16Ingredients:
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.
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.
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
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
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