“Amber” as depicted in the logo is derived from the material also known as amber, which is commonly found in a range of yellow-orange-brown-red colours. It also refers to the Caramel Amber malt used to create the unique appearance and flavour characters of this beer.  The original Bavarian wheatbeer yeast strain used produces unique phenolic flavours of banana and cloves with little hop bitterness present. Light burnt orange in colour with a medium off-white head that finishes dry on the palate.

 
 

HISTORY OF WEISSBEER

Back in the middle ages, the Germanic tribes began to brew much paler ale than usual. The reason: These brewers used the most abundant resources and brewing ingredients available to them, just like all other civilized cultures. For the Germans, wheat grain was one of these as was barley, and the use of both to brew one beer brought the inception of the Weissbier – weisse meaning white. They were so much lighter than the traditional dark beers that the term "white beer" became a common naming convention. 

There are sources that believe Weissbier to be one of the oldest styles of beer, a style created by farmers simply gathering the grains at hand. And some say that the world's oldest established brewery, Brauerei Weihenstephan in Freising, Germany, brewed similar styles as early as 1040 AD. Today, there are four main styles of Weissbier: Southern German Weissbier, Berliner Weisse, Belgian Witbier and American Wheat beer. 

Simply broken down, Hefe (yeast) Weizen (wheat) is of German origin and traditionally means an unfiltered wheat beer with yeast in it. It is often referred to as "weissbier mit hefe" (with yeast). It is an ale and usually a bottle-conditioned one at that – filtered, then infused with a secondary yeast strain for natural conditioning. Crafted with up to 65 percent malted wheat, the remainder of the grist is malted barley. The addition of wheat is what gives this beverage a very crisp and refreshing profile. Hefeweizens are generally highly carbonated brews, and when poured, these magnificent beers should be cloudy (from the higher proteins contained in wheat malt), pale gold to a spectrum of amber shades and with an almost-on-the-verge-of-overflowing, meringue-like crown (thick, stiff, foamy and creamy). You can stave off an overflowing head by rinsing your glass in cold water first. 

It is also customary that the sedimentary yeast at the bottom of the bottle be decanted into the glass with the beer. Long, slender, trumpet-style glasses are the appropriate glassware for the style and are best for showing off the impressive head after a proper pouring. Try leaving some of the beer in the bottle (about a half an inch), roll the bottle in between your hands (to loosen the settled yeast), then pour every single last drop of yeast in your glass, as here lies much of a Hefeweizen's signature taste, aroma and appearance. Traditional German Hefeweizen yeast-strains yield phenolic smells and flavours, which are sometimes medicinal and/or clove-like. Fruity esters, higher alcohol contents, bubble-gum, vanilla and the trademark fruity banana flavours are also by-products of the yeast's handiwork.

 

 

 

 

BEER SPECIFICATIONS

Style –  Weissbeer
Colour – 10 SRM
ABV – 4.5%
Bitterness – 10 IBU