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JOSH WILSON<br />
Draught House Pub & Brewery<br />
I really like the plastic nature<br />
of Bavarian Hefe yeast and<br />
how versatile Belgian Wit<br />
yeast are for a variety of wheat<br />
and other beers. Wheat as<br />
a grain has so much to offer<br />
beer in terms of flavor, body,<br />
head retention etc. Honestly,<br />
nearly every beer I make has<br />
some wheat in it.<br />
CHIP MCELROY<br />
Live Oak <strong>Brewing</strong> <strong>Co</strong>.<br />
The tart, light refreshing<br />
quality. <strong>Co</strong>mplexity without<br />
being overwhelming.<br />
ERIK OGERSHOK<br />
Real Ale <strong>Brewing</strong> <strong>Co</strong>.<br />
I’m not a fan of American<br />
Wheat beers except Gumball<br />
Head. I like Wits and Hefeweizens.<br />
Their light and refreshing<br />
nature makes them<br />
great year round.<br />
DAVE EBEL<br />
Rogness <strong>Brewing</strong><br />
All about the yeast and fermentation<br />
temps. Yeast can<br />
impart such wonderful and<br />
interesting flavors to compliment<br />
your wheat beer.<br />
What is your favorite food to<br />
pair with a good wheat beer?<br />
NATE SEALE<br />
(512) <strong>Brewing</strong><br />
<strong>Beer</strong> Can Chicken. Even<br />
better if you can find a good<br />
canned wheat beer to stand it<br />
on, and make sure to squeeze<br />
some lemons into the can.<br />
BEN SABEL<br />
<strong>Circle</strong> <strong>Brewing</strong><br />
Eh, it’s all good.<br />
CHIP MCELROY<br />
Live Oak <strong>Brewing</strong> <strong>Co</strong>.<br />
Interestingly, HefeWeizen can<br />
be paired with a lot of things,<br />
and certainly not just light<br />
foods. We once did a pairing<br />
with a variety of cheeses<br />
and all of our beers. The<br />
outstanding pairing was Hefe<br />
with blue cheese. It can stand<br />
up to strong flavors<br />
but gives way to lighter<br />
flavors too.<br />
ERIK OGERSHOK<br />
Real Ale <strong>Brewing</strong> <strong>Co</strong>.<br />
I like mussels with wit and<br />
pretzels and weisse, wurst<br />
with hefeweizen.<br />
JAKE MADDUX<br />
Thirsty Planet <strong>Brewing</strong> <strong>Co</strong>.<br />
With wheat beers, I generally<br />
like to have them with<br />
breakfast tacos (it’s often<br />
the first beer I have in a day).<br />
It’s also nice with whatever<br />
you’re eating while on a patio<br />
outside.<br />
What’s your favorite commercial<br />
wheat beer besides your<br />
own?<br />
JOSH WILSON<br />
Draught House Pub & Brewery<br />
Big fan of Live Oak Hefe,<br />
love Jolly Pumpkin Calabaza<br />
Blanca, am a huge fan of<br />
Berliner Weisse, could drink<br />
gallons of 1809, have always<br />
been a Hacker Pschorr man<br />
when drinking German beer,<br />
don’t have a “favorite.”<br />
JEFFREY STUFFINGS<br />
Jester King Craft Brewery<br />
The grist of authentic lambic<br />
is typically 30% to 40%<br />
wheat, so I’d say Cantillon<br />
Mamouche.<br />
CHIP MCELROY<br />
Live Oak <strong>Brewing</strong> <strong>Co</strong>.<br />
Schneider - just about anything,<br />
but I like the Edelweiss.<br />
DAVE EBEL<br />
Rogness <strong>Brewing</strong><br />
Live Oak Hefeweizen. I have<br />
traveled to Germany and still<br />
the guys at Live Oak make the<br />
best Hefe I have ever had.<br />
JAKE MADDUX<br />
Thirsty Planet <strong>Brewing</strong> <strong>Co</strong>.<br />
My favorite wheat beers are<br />
Anchor Summer (which was<br />
the first American style wheat<br />
in the US), Boulevard Unfiltered<br />
Wheat, and Sunshine<br />
Wheat from New Belgium.<br />
Fruit or no fruit?<br />
NATE SEALE<br />
(512) <strong>Brewing</strong><br />
I assume this question refers<br />
to garnishing with a lemon or<br />
orange peel. Some brewers<br />
get pretty snippy about<br />
this topic, like you’re adding<br />
ketchup to their perfectlyseasoned<br />
steak. I say if<br />
adding a piece of fruit adds to<br />
your enjoyment of our beer,<br />
then have at it. But maybe<br />
taste it without first?<br />
CHIP MCELROY<br />
Live Oak <strong>Brewing</strong> <strong>Co</strong>.<br />
No fruit. Does the lily need<br />
gilding? Citrus, though<br />
complementary, is unnecessary<br />
and covers inherent<br />
complexity. A brewer goes<br />
to all that trouble and then it<br />
gets covered up with fruit. It’s<br />
kind of like the fussy chef and<br />
salt. I side with the chef.<br />
JAKE MADDUX<br />
Thirsty Planet <strong>Brewing</strong> <strong>Co</strong>.<br />
Hell no. Aroma is a big component<br />
of the overall flavor<br />
and wheats are somewhat<br />
delicate and citrus fruits are<br />
beautiful and bright flavors<br />
of their own which as you<br />
bring the pint in for a drink,<br />
you don’t smell the beer I<br />
spent a lot of time making,<br />
you’re smelling a lemon<br />
or orange. It bastardizes<br />
the beer and I’m on a<br />
mission to stop it wherever<br />
I see it.<br />
ERIK OGERSHOK<br />
Real Ale <strong>Brewing</strong> <strong>Co</strong>.<br />
NO!