TheBeerObserver

In honor of this weekend's Great American Beer Festival, I'm breaking open a true Düsseldorf Altbier that I've been saving for a few weeks - Uerige Alt.

Düsseldorf Altbiers have been a personal favorite for a long time - its what the American Amber style should be. Red in color, with caramel and subtle chocolate notes from the caramel malt and a nicely balanced hop flavors. Altbier literally means old beer and refers to the brewing method prior to lager brewing, with the use of a warmer, top-fermenting yeast. However, because the style originated in Germany, its "lagered" much longer than a British ale - resulting in a clean, crisp flavored ale.

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.

I've been drinking Brooklyn Pilsner for about a week now and I have got to say, this is what an American Pilsner should taste like. An outstanding beer.

It pours consistently with a thick white foam that is bright and airy, lacing all the way down the glass. The aroma is all German hops - hallertau, perle, saaz, and vanguard - floral and spicy. I'm hard pressed to call the color golden - its more a faint orange. It has a pronounced protein haze, the beer's only flaw.

This Schneider Weisse Hefe Weizen represents the risk of drinking imported beers, it showed the signs of a long journey. A deep orange, almost amber color - this beer poured with very little head, dissipating quickly. While there were caramel and dark malts in the nose, I picked up a fair amount of diacetyl - buttery with some green apple notes.