Ayinger Ur-Weisse

Brewed by Brauerei Aying
Style: Dunkelweizen
Aying, Germany

Biottled. Hazy brown in colour, rich beige head. The aroma consists of yeas, wheat and fruits, very compelling. The Flavour is wheaty, and you can taste tjhe presence of fruits and spices.

Big off white persistant head atop a hazy gold pour. Aromas of yeast, bananna and spice are reflected in the flavor profile of earthy bread, clove and caramel malt. Medium body and a fine velvety carbonation top off a great example of the style.

Poured a cloudy orange with a cream head. Aroma was of malt, bananas, and yeast. Good body that went down easy with malt and banana flavor.

aroma of apples, banana and spices. murky brownish orange color. fine bubbled foam makes up the medium sized head. banana, spices, and bready yeast on palate. medium bodied. creamy finish.

Malty, citrusy, yeasty aroma. Strong wheat flavor. Not very dark for what the bottle reads as a "dark wheat beer". I might just drink this one in the summer instead of the winter.

Any first impressions?
-An initially lofty head dissipates on the hazy amber-brown fire.
-Plump banana esters, red apple peel, mild cloves, and plentiful straightforward yeast leap from the glass.
-Fizzy, expansive carbonation throws the banana sweetness and earthy yeast onto the tastebuds quite directly.

What if you dig deeper?
-Citrusy fruitiness surrounds it all, making it rather quenching.
-Peaches have fallen on the soil.
-Dry, bready yeast takes care of the finish without its many esters.
-The flavor profile is a little too yeast-driven for my tastes, nearly burying the malt, but this is nonetheless a very good dunkelweizen.

Bottle; no date to be read.

It strikes you that this is going to be a Bock, with its rich golden color and frothy cream-colored head. But by the nose it has you thinking hefeweizen, with some clove and citrus, though plenty of malt and dry hops as well, with a bready yeasty quality--not always my favorite, in truth. But for flavor and mouthfeel, there is something very rewarding here. With a rich, light corn syrup-like texture, the beer clings to your mouth to impart a front flavor of caramel, bread, Eastern European snacks, and pretzels, with longer notes of citrus, clove, anise, apple, and banana. Nice blend of things. There is something slightly too much "German" for my taste--perhaps too dry at times--but this is still perfectly respectable.

An almost-tan head took a lifetime to settle over a dense, murky, brownish/copper-wheat body. Yeast particulate is diverse, from the silt that forms the haze to plastery chunks at the bottom, with little sea-monkeys bobbing about at mid-level. As far as the aroma, ’smoked banana’ smells much better than you’d imagine. Add to that roasted corn husks, clove, licorice and a touch of crawlspace (musty, earthen, moldiness). Flavor captures the hefeweizen essence of the aromas and sets it upon a substantially malted body... which gives a nice, hearty impression of a chocolate-covered banana. Thick, full-bodied and flavorful, with a creaminess in the mouth, it’s with beers like this that I can justify why ’Dunkelweizen’ is currently my favorite style.

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