Sunday was a hot one in Buffalo, so I decided on a couple of thirst-quenching brews. Sierra Nevada Kellerweis Hefeweizen is, according to Sierra Nevada’s website, “one of the only American Hefeweizens made using the traditional Bavarian style of open fermentation.” Upon learning that, I simply had to pick up a six-pack and give it a try.
Kellerweis poured a hazy golden yellow with two fingers of head that dissipated to about a ¼-inch in about three minutes. Its aroma was of light banana, wheat, a fair amount of yeast and a hint of clove. The taste followed suit, but with far less clove spiciness than I expect from a hefeweizen (usually my thoughts move toward Weihenstephaner, Franziskaner or Julius Echter when hefeweizen comes to mind).
Also different from my typical hefe-weiss choices was the mouthfeel. Like most, Kellerweis offered a smooth body but its mouthfeel was far lighter than I expected; not watery but more along the lines of medium-light, in my opinion. No complaint here, however, because it was a hot, muggy day and this brew was perfect poolside. Plus, at 4.8% ABV, it was incredibly drinkable, especially in sweltering heat.
I recommend Kellerweis to you if you plan on being out in the sun and enjoying a good session of drinking, without wanting to feel weighed down.
Want to learn more about the history of hefeweizen and some great food pairing choices? Check out Deron’s Top 5 Hefeweizens and think about including this style next time you’re enjoying a spicy dish.
[techtags:SIERRA NEVADA, KELLERWEIS, HEFEWEIZEN, HEFE-WEISS, SUMMER BEERS, BEER REVIEWS]