German Kraft Brewery Fritz Taube

Fritz Taube

 

German Kraft Brewery in Elephant & Castle, Greater London, England 🏴󠁧󠁢󠁥󠁮󠁧󠁿

Collab with: Anspach & Hobday
  Weizen - Hefeweizen Special
Score
6.51
ABV: 5.9% IBU: - Ticks: 7
Fritz Taube is our collab fest hefeweizen made together with our friends from Anspach & Hobday. Creamy, intense Hefeweizen with a proper 5.9%
 

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5.8
Appearance - 6 | Aroma - 6 | Flavor - 5 | Texture - 6 | Overall - 6

Draught @ German Kraft Brewery - Mercato Metropolitino, 42 Newington Causeway, Elephant & Castle, Greater London, England SE1 6DR. [ As German Kraft / Anspach & Hobday Fritz Taube ].Murky - muddy matt medium amber orange colour with a average to large, frothy - creamy, excellent lacing, fully lasting, off-white head. Aroma is moderate malty, wheat, pale malt, light caramel, moderate yeasty, weizen yeast, sweet yeast, fruity yeast, clove, light banana. Flavor is moderate sweet and light to moderate bitter with a long duration, fruity yeast, banana, clove, weizen yeast. Body is medium, texture is oily to watery, carbonation is soft. [20180928] 6-3-5-3-11

Tried on 10 Dec 2018 at 14:08


6.8
Appearance - 10 | Aroma - 5 | Flavor - 7 | Texture - 6 | Overall - 7

Keg at the brewery. Yeasty banana aroma. Opaque marmalade orange. OTT shaving foam off-white head. Light bitter. Cloves to the fore. Some banana. Mesium bodied. Thin. Soft carbonation. Long dry finish. Not really getting the 'creamy'. Decent enough.

Tried on 31 Oct 2018 at 16:03


7

Tried from Draft on 27 Oct 2018 at 14:48


6.9
Appearance - 8 | Aroma - 7 | Flavor - 6 | Texture - 8 | Overall - 6.5

Keg at the brewery tap. A hazed golden deep orange amber coloured pour with a a sticky off white head. Aroma is semi sweet, banana, wheat, plastic, light toffee. Flavour is composed of semi sweet. Rounded wheat, toffee, amber malts, apple,. Palate is semi sweet toffee, tangy, moderate carbonation, oily.

Tried from Draft on 19 Oct 2018 at 19:49


6

Tried on 19 Oct 2018 at 19:14


Tried on 18 Oct 2018 at 09:14


6

Tried from Draft on 13 Oct 2018 at 12:52