By pure chance I’ve picked a good beer to end Samuel Adams week here at GroovyBrew.com. The Hefeweizen is still cloudy with yeast, which sounds a bit gross, but it’s not. It’s not like it’s going to give you a yeast infection. Indeed, it’s crisp and light and very hoppy, hitting you with a sweet medley like a happy jazz riff (thanks again to Grant Wood for that music simile — it really works).

Doing my homework, it’s said that Weissbier (from which Hefeweizen came) may be one of the oldest styles of beer. This puts it down as a candidate for the Holy Beer just by definition, and the taste supports it. There’s a quality to it that I find really hard to describe, some late mid-riff notes that scream for a word that unfortunately I lack. It’s a positive word, whatever it is. It’s very good.

The Hefeweizen finishes clean and leaves the mouth watering for more. And … yes fortunately enough, I have more. The second is as tasty as the first, and so I suspect would be third.

I give it a 4.7 on the Holy Grail scale.

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