# 47: AYINGER UR-WEISSE
Privatbrauerei Ayinger - Germany (Est. 1876)
First Brewed - 1979
First Brewed - 1979
5.8% ABV - Dark Amber Wheat
IBU's - 12
IBU's - 12Ingredients:
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.
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/
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
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