Making beer is as much about taste as it is about sustenance. Beer, properly made without fillers, is like drinking a loaf of bread. It is the yield of the grain, the staff of life. What can be more basic than wheat beer?
On this edition of Me and the Homebrews, WBN chronicles the making of a Dunkelweizen, or dark wheat, beer.
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So I've got our Beknighted Dunkel sitting side by side with the World's Oldest Brewery's Weihenstaphaner Hefeweissbier Dark. The color and aroma are actually nearly identical. The Weihenstaphaner has the edge on body and head -- this may be due to continuing problems in getting and keeping the correct carbonation.
In the taste category, the Hefeweissbier dark has a very slight sweetness to it, while the Beknighted Dunkel is definitely more bitter with a few off flavors. I'm guessing that a lack of secondary fermentation contributes to this condition -- we should have siphoned it off to the secondary carboy after the first week. Ironically, the Weihenstaphaner is more cloudy than our Beknighted Dunkel.
So on balance, the Beknighted Dunkel is a dud. "Tastes like a homebrew" was the criticism -- and not in a good way.
Honesty is the best policy here; we'll simply try again. Career tally: 1 win, 1 loss.
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