Tucher Hefe Weizen is an old Bavarian Beer specialty. The perfect summer beer due to its crisp, clean and refreshing thirst quenching nature. To fully enjoy the flavors of this beer, we encourage you to pour about 2/3rds of the bottle into the appropriate weizen glass, then vigorously swirl the remainder in the bottle to rouse and collect the sedimentary layer at the bottom of the bottle, then finish your pour. Had your vitamins today? Well, have a glass of this and you’ll be getting a good dose of B-vitamins from the yeast. Look for notes of mild black pepper, melon and banana on the nose, with just a touch of clove spiciness. Expect a firm wheat and malt background with sweet apple flavors, moving to a spicy, dry, crisp finish. Feel free to add a lemon wedge as you like. Good with Weiner schnitzel, mild Indian dishes or Halibut.
The area of Nuremberg has dry soil which is not conducive to the growing of grapes, thus, the German wine-making industry never really gained solid footing there. However, wheat growing fields have traditionally been abundant, and, as the need for liquid refreshment on the part of area residents was strong, a great tradition of wheat beer was born. In fact, the region is home to one of Germany’s oldest and most prolific brewing heritages.
The Brauerei Tucher Bräu was founded in Nuremberg over 330 years ago. It began as an integral member of the wheat-beer brewing force in 1672 and for part of its history was even owned by Bavaria’s royal family. An ancient patrician family who settled in Nuremberg in the 11th century, the Tucher family (or “Freiherrlich von Tucher’schen Familie” for you German purists out there) took over in 1855. Though the brewery has had several owners in the 150 years since (never shedding the Tuchers’ good name), it thankfully became a family business again in 1994, when a member of the Bavarian brewing dynasty Inselkammer took over (these are the folks behind the legendary Ayinger beers).
Now, as a lover of finely crafted international beer, you’re probably already familiar with the fundamental Bavarian beer purity law known as the Reinheitsgebot of 1516, which mandates that all beer be made with only water, malt, hops and yeast. It’s an edict that has guided not only German brewers, but many of the craft brewers in the American microbrew revolution. Astonishingly, Nuremberg had its own pure-beer law established in 1303, more than 200 years before Bavaria’s more well-known Reinheitsgebot! With tradition like that, it would be quite an understatement to comment that Nuremberg’s brewers are well-versed in the virtues of beery bliss. Speaking of beery bliss—what are you waiting for? The last of summer’s weather is calling—so crack open that Tucher Hefe Weizen and enjoy the refreshment. Prost!
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