Taste the beers of Germany (Second Half) HALF TIME - [Beer Songs in German] "la la la etc" (fades away ... )
[Number 12] Wheat beers of southern Germany are not like Belgium's finest. Kristall (crystal clear) Weissbier (5.4%) [2/3] from Bayerische Straatsbrauerei Weihenstephan[
]an is a traditional German one, it is clear but a distinct taste of cloves, a good beer for supping on a summer's evening.
We have done (kristall) white beer now dunkel weizen. from Löwenbräu[]another brewery known for lager in the UK. This [Number 13] Dunkles Weissbier (ABV 5.2%) [1.5/3] is dark and its a wheat beer. That is it, bland. But it is not a Berliner Weisse beer, thank you!
Moving swiftly on ... we come to Hefe-Weizen, two beers one a traditional white beer the other a dark one. The first [Number 14] Schneider Weisse[]Original (5.4%) [2.25/3] is an amber colour with a fruity (top fermented?) smell and an aroma of cloves and nutmeg. The second [Number 15] is Fürstenberg (ABV 5.3%) [1.75/3] - a Hefeweizen Dunkel beer from Fürstlich Fürstenbergische.[]Not as good as the Schneider, this beer uses 70% wheat malt and 30% roasted barley malt (compared to the 'usual 55% / 45%).
[Number 16] A Weizenbock, from Brauerei Karg[]aptly and originally called Weizenbock (ABV 7%) [2.2/3] bananas in the nose, hazy orange, old with a stale (?) wheat aroma. The alcohol is noticeable in the body. Close to the top ... but not quite.
The rye bread is pulled out now as we sample a Roggen a beer (brewed using rye grain). This Paulaner[]brewed [Number 17] Roggen (ABV 5.3%) [2/3] is a cross between a dunkel and a fruit beer. Don't let that put you off the rye is not pronounced, but I would suggest avoiding the rye bread - personally.
Kölsch is the next style, a distinctive style of beer from Cologne. The [Number 18] Cölner Höfbräu Früh[]Kölsch (ABV 4.8%) [2/3] is pale gold in colour, with a clean light taste and every so slightly bitter.
Associated with the city of Dusseldorf Altbier is the German "old". [Number 19] Bolten Alt (ABV4.%) [1.5/3] from Privat Brauerei[], dark amber, with a sharp nose, the taste is dry with a hint of sweet malt to the end. Nothing like an English old ale. 
The schwarzbeir (or black beer) from Köstritzer Schwarzenbier Brauerei[]called simply [Number 20] Köstritzer (ABV 4.8%) [2/3] the beer is definitely dark brown nearly black and has a cocoa coloured head. It is With its sweet caramel aroma, chocolate and caramel malts and some fruit in there this is an easy to drink dark beer.
Finally, a rauchbier (smoked) from the Brauerei Heller-Trum (in Bamberg). The smoked cheese is popped down on the table and we carefully open the last beer. [Number 21] Aecht Schlenkerla (ABV 5.1%) [2/3] is definitely smoked! A powerful smokiness in the aroma and the flavour, this a bottom fermented speciality beer.
We've come to the end of the course. A few more words of wisdom from John, we depart with a warm glow inside, after all we've only had about two pints in three hours but the time has flown, the combination of humor, knowledge and enthusiasm for his subject is evident. Both John and Jeannette obviously enjoy the research!
However it is only 1.30, so we head down for some lunch at the Selden Arms and settle into a wonderful pint of Dark Star Hophead (3.8%) [3 out of 3]. Glad that we've done the course, not to worried we'll not be going to Germany for the beer, or the world cup!
Stephen Wallace
May 2006
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Also by John Simpson:
Introducing the Wide World of Beers
Belgium Beer
German and Japanese language courses and maybe something else in the future?
Resources:
