TheBeerObserver

I'm making brisket for dinner tonight on a rainy summer evening, the effects of Tropical Storm Danny keeping us inside. Sounds like as good a time as any to try a new hefeweizen. This afternoon, its Kapuziner Bavarian Hefe-Weizen.

It pours with a powdery, whipped egg whites head that dissipates a little faster than I'd expect. The color is deep yellow and hazy. The nose is just ok, missing the fruity, ester notes that I anticipate in a hefeweizen. Instead, its a little malty and sweet.