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Try out some German Hefeweizens. My top choice is Weihenstephaner Hefeweizen. After you have embarked down the hefeweizen trail try somee dunkelweizens(dark) and some krystalweizens(filtered). This style is something American brewers have a hard time getting right so my suggestion would be to stick with the German ones.
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re: MVNYC
As an aside I once brought a couple of Erdinger krystalweizen 6ers to a football party. Now admittedly the other guys there were adjunct lager drinkers but most made there way through it (and one guy actually liked it). But one fellah inparticular took one sip and stated that he couldn't finish the beer. Not wanting to waste the beer he began offering it to the other guys. Could it has possibly tasted that bad to anyone's taste buds? I will never, never, never, ever understand that.
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