Circle Brewing Co. - Austin Beer Guide

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SEASON’S DRINKING Summer Wheats OK, WE WILL ADMIT, NOT EVERYONE BOUGHT the whole IPA being the “perfect spring beer” thing last issue. I will take the blame. I still think it works. But this time we know we got it right. Summer definitely equals WHEAT beers. And the brewers had plenty to say about wheats. So much so, we could have filled five pages. It was quite difficult to keep it to one spread. Summer is long, good thing there are so many good wheat beers out there. —Aaron Chamberlain What makes your wheat special and/or different? NATE SEALE (512) Brewing In most ways, (512) WIT is a very traditional Belgian Witbier. Where we break from tradition is in adding dried grapefruit peel, rather than bitter orange peel, and it gives our beer a slightly more bracing dryness that isn’t found in other wheat beers. JEFF YOUNG Black Star Co-op Elba—American wheat ale with lemongrass, grains of paradise, bitter orange peel; Cul Sec—Belgian wheat ale with bitter orange peel; Waterloo—sour mashed American wheat ale with peaches. Elba is special because it was designed by a forum of co-op owners. It was only supposed to be around for a couple months but ended up being so popular that we keep it on tap for half the year! Waterloo is a very technically difficult beer to make. Being sour, light, and hiding nothing, Waterloo gives peaches the attention they deserve while being a truly Austin inspired beer. JOSH WILSON Draught House Pub & Brewery All my beers are “special,” haven’t you heard! I tend to use more hops than many current styles dictate. I try and understand the core of a style and why it works, then try to riff on that. Add a twist, subvert the meaning or compound it. JEFFREY STUFFINGS Jester King Craft Brewery Although most of our beers have at least some wheat in the grist, Bonnie the Rare Berliner Weisse and Drink’in the Sunbelt Hoppy Wheat Beer are the two wheat beers we make. Both are session beers with alcohol by volume below 4%. Bonnie the Rare incorporates souring bacteria to add tartness to the beer and is not boiled in order to preserve a starchy wheat character. CHIP MCELROY Live Oak Brewing Co. We brew a proper Bavarianstyle Hefeweizen. In a crazy mixed up world where American wheat beers are sometimes named “Hefeweizen,” I guess that makes it special. Though, it shouldn’t be that way. It’s like having a restaurant with “sauerkraut” on the menu, but serving cole slaw instead. Just because they’re both 95% cabbage, they are nonetheless two different foods. Nomenclature should reveal, not obscure, identity. I’m not sure who said that. JAKE MADDUX Thirsty Planet Brewing Co. The Yellow Armadillo is an American-style wheat. Most peoples’ perceptions of wheat beers generally focus on German-style Hefeweizens with their banana and clove esters. I find that people that generally don’t like hefes, after trying our wheat come around to the style again. AMOS LOWE Uncle Billy’s Nothing, we copy the Germans and Belgians. What is your favorite aspect of wheat beers? What makes a good wheat beer? WILL GOLDEN Austin Beerworks My favorite aspect of a wheat beer is it’s effervescence, banana, clove, and vanilla esters. These beers also have a great digestive quality to them. With the correct cell load they also appear to glow. BEN SABEL Circle Brewing It’s the perfect brew for a hot day or not. I can’t imagine a situation where a good wheat beer isn’t always welcome.
JOSH WILSON Draught House Pub & Brewery I really like the plastic nature of Bavarian Hefe yeast and how versatile Belgian Wit yeast are for a variety of wheat and other beers. Wheat as a grain has so much to offer beer in terms of flavor, body, head retention etc. Honestly, nearly every beer I make has some wheat in it. CHIP MCELROY Live Oak Brewing Co. The tart, light refreshing quality. Complexity without being overwhelming. ERIK OGERSHOK Real Ale Brewing Co. I’m not a fan of American Wheat beers except Gumball Head. I like Wits and Hefeweizens. Their light and refreshing nature makes them great year round. DAVE EBEL Rogness Brewing All about the yeast and fermentation temps. Yeast can impart such wonderful and interesting flavors to compliment your wheat beer. What is your favorite food to pair with a good wheat beer? NATE SEALE (512) Brewing Beer Can Chicken. Even better if you can find a good canned wheat beer to stand it on, and make sure to squeeze some lemons into the can. BEN SABEL Circle Brewing Eh, it’s all good. CHIP MCELROY Live Oak Brewing Co. Interestingly, HefeWeizen can be paired with a lot of things, and certainly not just light foods. We once did a pairing with a variety of cheeses and all of our beers. The outstanding pairing was Hefe with blue cheese. It can stand up to strong flavors but gives way to lighter flavors too. ERIK OGERSHOK Real Ale Brewing Co. I like mussels with wit and pretzels and weisse, wurst with hefeweizen. JAKE MADDUX Thirsty Planet Brewing Co. With wheat beers, I generally like to have them with breakfast tacos (it’s often the first beer I have in a day). It’s also nice with whatever you’re eating while on a patio outside. What’s your favorite commercial wheat beer besides your own? JOSH WILSON Draught House Pub & Brewery Big fan of Live Oak Hefe, love Jolly Pumpkin Calabaza Blanca, am a huge fan of Berliner Weisse, could drink gallons of 1809, have always been a Hacker Pschorr man when drinking German beer, don’t have a “favorite.” JEFFREY STUFFINGS Jester King Craft Brewery The grist of authentic lambic is typically 30% to 40% wheat, so I’d say Cantillon Mamouche. CHIP MCELROY Live Oak Brewing Co. Schneider - just about anything, but I like the Edelweiss. DAVE EBEL Rogness Brewing Live Oak Hefeweizen. I have traveled to Germany and still the guys at Live Oak make the best Hefe I have ever had. JAKE MADDUX Thirsty Planet Brewing Co. My favorite wheat beers are Anchor Summer (which was the first American style wheat in the US), Boulevard Unfiltered Wheat, and Sunshine Wheat from New Belgium. Fruit or no fruit? NATE SEALE (512) Brewing I assume this question refers to garnishing with a lemon or orange peel. Some brewers get pretty snippy about this topic, like you’re adding ketchup to their perfectlyseasoned steak. I say if adding a piece of fruit adds to your enjoyment of our beer, then have at it. But maybe taste it without first? CHIP MCELROY Live Oak Brewing Co. No fruit. Does the lily need gilding? Citrus, though complementary, is unnecessary and covers inherent complexity. A brewer goes to all that trouble and then it gets covered up with fruit. It’s kind of like the fussy chef and salt. I side with the chef. JAKE MADDUX Thirsty Planet Brewing Co. Hell no. Aroma is a big component of the overall flavor and wheats are somewhat delicate and citrus fruits are beautiful and bright flavors of their own which as you bring the pint in for a drink, you don’t smell the beer I spent a lot of time making, you’re smelling a lemon or orange. It bastardizes the beer and I’m on a mission to stop it wherever I see it. ERIK OGERSHOK Real Ale Brewing Co. NO!
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Circle Brewing Co. - Austin Beer Guide

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