Brauerei Grieskirchen - Grieskirchner Weisse
- Alcohol by Volume: 5.1%
- Bottle Size: No
- Serving Temperature: 43-50°F
- Suggested Glassware: Weizen Glass
This traditional Hefeweizen was rated 91 pts (“Exceptional”), earning a Gold Medal at the 2007 World Beer Championships. Expect a lot of cloudiness from this unfiltered wheat beer on the pour, and be aware that yeast sediment is likely clinging to the bottom of the bottle – you can pour carefully and leave it behind or rouse it up and pour it in your glass for a bit more of an earthy yeast note. On the nose, aromas of clove jump out along with more than a little lemon. We enjoyed the spicy yeast notes as well, plus some bubblegum, hints of banana, and a touch of grass and hay. Expect the distinct character of wheat to present prominently on the palate, while the rest of the aroma profile comes forth as well. In fact, all the traditional Bavarian-style weissbier qualities are there: bubblegum notes are not shy, and neither are the spicy yeast and phenolic, herbaceous notes of clove that combine with the robust carbonation that’s so typical of the style to offer a refreshing, prickly counter to the creamy core of wheat. Look for that wheaty backbone to manifest quite roundly on the palate with an almost honeyed character along with its typical “twang.” The tart touch of lemony acidity is another hallmark of a well-made hefeweizen and adds another dimension of balance along with the mild hops which also contribute a hint of mint. We recommend pairing this perfect summertime brew with oysters on the half shell, lobster tail with lemon and butter, or ceviche. Prost!
This month we bring you two brews from just ‘south of the border.’ In this case, the reference point is not the USA, but Germany and the Czech Republic (great brewing nations both) and the brewery is located just south of where the borders of both nations intersect. Got your geography caps on? We are of course talking about Austria, a nation which itself is home to a mighty brewing heritage. The capital city, Vienna, can actually claim three beverages of national interest: coffee, left by the Turks in the late 17th century, a robust wine industry, and beer, which not surprisingly is our personal favorite.
The history of our favorite Austrian beverage is perhaps the most impressive of the three. At one point, an Austrian brewing family, led by Anton Dreher, controlled the largest business conducted under one management in continental Europe. And at a time when beers from Munich were still dark brown and the pale brilliance of the emerging Pilsner stood in contrast, in all its alluring novelty, Vienna featured unique beers that bore a reddish amber color, from which many brewers since have drawn inspiration. We take for granted today that beer can come in just about every shade, from ultra pale straw to inky black, but this was not always the case and the reddish amber hues found in Vienna’s beers contributed greatly to the color palette, and flavor profile, of beer. And, any homebrewers or professional brewers out there will recognize the familiar term “Vienna malts,” which are no longer made exclusively in Vienna (or even Austria) but are still used today to contribute reddish hues and toasty notes to today’s beers.
But perhaps even more important is Austria’s role, albeit contested over the years, in the development of lager beer. Until the mid-1800s, all commercially produced beer was fermented with top-fermenting (a.k.a. ale) yeast. But in 1841, the first beer brewed with bottom-fermenting (a.k.a. lager) yeast was born. And while the Czechs get credit for creating the world’s most popular style of beer, Pilsner (which is a specific type of lager created in the Bohemian town of Pilsen, hence the name), lager was born in Austria. This major brewing development came about in a spirit of collaboration between a Munich brewer, Garbriel Sedlmayr, and Anton Dreher, during a visit to Dreher’s Vienna plant in 1841. As you can imagine, this caused much debate between Munich and Vienna over the years as to the origin of lager beer, enough so that Adolph Hitler himself ordered a commission of inquiry on the matter. In 1942, the commission ruled that it was in fact Dreher who had produced the first modern lager beer. Perhaps the fact that the Nazi party came to this determination may have led to less touting of the declaration than would have otherwise ensued if a different political entity had performed the research.
Almost exactly midway between Munich and Vienna lies the small town of Grieskirchen, Austria. For over 300 years, Brauerei Grieskirchen has brewed beer here using only traditional methods and local ingredients. The flagship of the brewery is their Grieskirchner Pils, featuring local, aromatic hops. And, while Bavaria has its famous beer purity law known as the Reinheitsgebot of 1516, the Austrians have their own purity law laid out in the Codex Alimentarius of the Hapsburg period (the Hapsburgs were the ruling family of Austria and the Austro-Hungarian empire, 1278-1918, and the Holy Roman empire from 1438-1806). Like the Reinheitsgebot, it too restricts beer to a handful of specific ingredients, but where the German law mandates that the only permissible grain is barley, the Austrian law requires that beer be made with water, hops and “cereals,” which is less restrictive and in fact, permits wheat to be used to produce beers. Even under the Reinheitsgebot, wheat beers were in high demand—but they could not legally be produced in Bavaria, so naturally a market for them sprang up in Grieskirchen, a border town just at the eastern edge of Bavaria. Thus was born a proud tradition of Austrian wheat beers, and we’ve proudly procured one of Austria’s best for you to try. Enjoy both of these tasty Austrian beers, for each bottle presents the opportunity to taste a little bit of history. Prost! If you read German and would like more information about the brewery, check out their website at www.grieskirchner.at.
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