Ayinger Brewery Bräuweisse

**Aroma:** “Hints of wheat crust, wheat bread, mild caramel, dark malt, and caramel sugar. Light rubber phenolics, and vinyl, with some clove. Banana and other fruit esters of sour cherry, raisin, and date. A touch of barnyard, as well as light burnt marshmallow and a touch of alcohol that emerge as it warms.” **Flavor:** “Tart and spicy wheat, with dark and melanoidin malts, caramel chews, and toast. A pleasant hit of clove that works so well with the raisin, jackfruit, and mild banana. Subtle burnt sugar, along with a hint of popcorn and minty hops. The carbonation is prickly, and it finishes crisp and dry.” **Overall:** “This is darker than other hefeweizens, with the caramel and burnt raisin—it leans more toward a dunkel. It has a touch of burnt flavors and light banana, with low hops spiciness, but a little bit of clove right before the caramel aftertaste.”

**Aroma:** “The aroma is pretty faint, but there is a touch of candy fruitiness and light hops. Some honey, burned sugar, and a sweet malty undertone. Medium fruit esters of banana, pineapple, coconut, and kiwi. An indistinct spicy phenol as well, but it isn’t clove.” **Flavor:** “A cornucopia of fruits: kiwi, watermelon, cherry, pineapple, and lychee nut. Bready malt is more Pilsner than wheat, with toasted bread verging on coconut, caramel, and burned sugar. While the impression is sweet, the beer isn’t all that sweet. Crisp hops bitterness, with a bit of grass. Some spiciness emerges in the middle of the sip and fades quickly to a finish with light bread and herbal hops flavors.” **Overall:** “This was a fruit bomb with the tropical and stone fruits and perfume. It’s hard to think of this as any kind of regular wheat. With a bit more date, raisin, heavy body, and alcohol warming, you might have a nice old ale.”

**Aroma:** “Clean with some sulfur tones. Subtle and delicate floral tones mix with some citrus and noble spice for a nontraditional combination. Very light malt and sulfur aromas, and some more dank hops flavors emerge as it warms.” **Flavor:** “Delicate sulfur tones, with just enough biscuit malt to soften the edges of the spice and pine hops bitterness. The bitterness lingers without overdoing it, but sits on the tongue a bit too long.” **Overall:** “Intense adventurous hops flavors that would give pause to the traditionalist, but still deserves its place at the table for an ever-evolving beer consumer. The balance of the bitterness and malt creates a crispness that is welcoming and encourages a second glass.”