A half-baked hefeweizen. Americans obviously did a lot to IPA, but hefeweizen leaves them somewhat confused and they never quite get the silky taste of the originals.What is more interesting is how every hefeweizen boasts about being unfiltered. Surely, this gives them the cloudy appearance and typical taste and is the right thing to do; but if unfiltered beer is better, why don't everybody leave them unfiltered? I agree that lagers must be filtered and hefeweizens must not, but it is nevertheless stupid to be bragging about something that you didn't do...
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