Falkensteiner Ur-Weisse
Privatbrauerei Bischoff in Winnweiler, Rhineland-Palatinate, Germany 🇩🇪
Weizen - Hefeweizen Regular Out of Production|
Score
5.83
|
|
Das Falkensteiner Ur-Weisse ist ein obergäriges Weizenbier mit einer leichten Hopfenblume. Es wird aus ca. 70 % Weizenmalz in der Schüttung (helle und dunkle Sorten) und ca. 30 % hellem Gerstenmalz gebraut. Der fruchtige, wenig bittere und leicht süßliche Geschmack erfrischt im Haupttrunk und ist weich und mild im Abgang. Unser Ur-Weisse ist sehr frisch und besonders spritzig durch den hohen CO2-Gehalt.
Sign up to add a tick or review
6/10
—
Appearance 6
Aroma 6
Flavor 6
Texture 6
Overall 6
Onhelder goud met wit schuimpje. Zoet, stoffig en granig. Vrij zoet, mild bitter, beetje weeig. Beetje te lang gestaan. --- Beer merged from original tick of Falkensteiner Ur-Weisse on 18 Sep 2020 at 01:22 - Score: 6. Original review text: Onhelder goud met wit schuimpje. Zoet, stoffig en granig. Vrij zoet, mild bitter, beetje weeig. Beetje te lang gestaan.
Tried
from Bottle
on 17 Sep 2020
at 23:36
5.9/10
—
Appearance 7
Aroma 5.5
Flavor 5.5
Texture 6
Overall 6
Bottle thanks to sjogro. Bit hazy golden with lasting almost white head. Cloves, wheat, sugary, overripe banana, soft caramel, a touch of grass, bread crust. Quite sweet, soft bitter. Medium bodied. Bit sweet but not horrible.
Tried
from Bottle
on 17 Sep 2020
at 23:11
5.5/10
—
Appearance 6
Aroma 5
Flavor 5
Texture 8
Overall 5
0,5 l screw bottle from Erzengel. Thanks a lot! Murky flat golden in the glass, small two finger head. Smell has some wheat and yeast, low orange. Taste starts also with orange, caramel, some dry bitterness. Less wheat, low banana. Different but okay.
Tried
from Bottle
on 16 May 2018
at 20:08
6.6/10
—
Appearance 6
Aroma 7
Flavor 7
Texture 6
Overall 6.5
Thanks to Erzengel for that one! Bottle looks simple but good. Beer in the glass zippy, nice head. Starts fine malty-yeasty, not too dry, light fruity hints of apricot. Finish well balanced. Quite drinkable and refreshing!
Tried
from Bottle
on 10 Apr 2018
at 09:42