While for a long time, turbidity, yeast haze and ambiguities were rigorously filtered out of every brew, the aromatic suspended particles in beer are now valued even more. The craft beer movement has created an awareness of hand-brewed beer and directed the focus to the essentials: the taste. More and more breweries are consciously deciding against filtering (and pasteurizing) their brews, thereby setting an example for natural, down-to-earth and delicious beer.
The wheat beer is one of the few beer styles where a certain degree of cloudiness was tolerated even in times of crystal-clear creations. The beautiful veil that ideally permeates a wheat beer is a composition of yeast and protein. If the brew is not filtered, there are also delicate hop and malt residues in it. This flavor-intensive mixture gives the wheat beer an extra kick and its wonderfully cloudy appearance.
The Engel brewery has taken this path and presents us with a naturally cloudy Hefeweizen in opaque peach gold. A crown of solid, fluffy foam sits on the misty body and emits a tantalizing scent of oven-fresh banana bread and warm cloves. The first sip is silky smooth and caresses the tongue with ripe banana, velvety grain and spicy yeast. The Engel Hefeweizen Naturtrüb is finely carbonated and balances its strong sweetness with a mild hop bitterness.
Biermanufaktur Engel
