Brauerei Weihenstephan

Infinium Ale - Boston Beer Company, Boston

Sam Adams Infinium

I've been looking forward to this beer for longer than I care to admit. Infinium is the product of a collaboration between Sam Adams and Weihenstephaner. When I first read that these two breweries were going to collaborate on a beer I was intrigued to say the least. I'm not crazy about many of the Sam Adams beers but they do make solid beer that occasionally tickles my fancy. Weihenstephaner on the other hand, they make what may just be the best Weissbier in the world. Hearing that they were going to brew an entirely new style of beer is what really made it interesting...

1809 Berliner Weisse - Brauerei Weihenstephan, Freising

1809 Berliner Weisse

I've been to Berlin. Yes, they make a big deal about the Berliner Weiss style. It's been four years since I've had one so my recollection of what today's modern Berliner Weissbiers taste like might be a little hazy. I bring that up because this beer, brewed by Dr. Fritz Briem at Brauerei Weihenstephan, is specifically labeled a "1809 Berliner Weisse" ...so I'm going to assume my 2006 Berliner Weisse tasted a bit different. What I do remember of the Berliner Weiss is a sweeter than sour fruit character in a light bodied wheat beer. That vague memory set my expectations pretty well, because that's what this 1809 Berliner Weisse is like, but there is a whole lot more to it...

13th Century Grut Bier - Brauerei Weihenstephan, Freising

13th Century Grut Bier

This is my first true Gruit style beer. I've heard a lot about Gruits recently and was excited when I found this bottle on a recent trip. My knowledge of Gruits is pretty limited, I just know that they are not brewed with hops. Instead of using hops to flavor the beer, Gruits are brewed with herbs and spices. This particular Gruit is a version released by Weihenstephaner and is modeled after recipes from the 13th century. The label of this beer indicates that is is part of a Historic Signature Series and was brewed by Dr. Fritz Briem in Munich. The historical significance of Gruits isn't lost on me, but there's a good reason beers aren't brewed with ginger and bay leaves anymore... so I'm cautiously optimistic.

Weihenstephaner Vitus Weizenbock - Brauerei Weihenstephan, Freising

Weihenstephaner Vitus

Vitus is Weihenstephan's winter seasonal. It's like a traditional Bock only in the sense that it's a bigger beer with a bit more alcohol that will keep you warm through the cold winter months. Where the Vitus differs from other Bocks is that that it's based off of Weihenstephan's delicious Hefe-Weissbier. Rather than starting with a malty dark lager base like Bocks and Doppelbocks, the Vitus starts with a sweet and sour Weiss base. This Weizenbock is really a bit more like a Doppelweiss.... it has all of the characteristics of the Weissbier base but has a bumped up alcohol content. The alcohol flavor that comes through in the aftertaste is just about the only thing this beer really has in common with your traditional dark Bock beer. Rather than creamy like most Bocks, this beer is more crisp and much lighter in texture even if it is 7.7% ABV.

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