Sierra Nevada Kellerweis 6k

Kellerweis is a wheat beer in the Bavarian hefeweizen tradition, and the name itself, German for "cellar wheat," points to an unfiltered, yeast-cloudy style. Expect a hazy pale-gold pour with a dense white head. The aroma in this style usually leans on yeast-driven esters: ripe banana, a little clove, and sometimes a hint of bubblegum or citrus peel. The body tends to be soft and medium-light with high carbonation, and bitterness is kept very low so the wheat and yeast stay in front. Hops are there for balance rather than character, and the finish is typically dry and refreshing with a gentle tartness. Serve it cold but not ice-cold, around 40 to 45°F (4 to 7°C). Colder than that mutes the banana and clove notes the yeast produces. The tall, curved weizen glass is the right vessel: its narrow base and flared top support the large, rocky head that wheat beers build and concentrate the aroma. Pour about three quarters of the can slowly down the side of the tilted glass, then swirl the remainder to loosen the settled yeast and pour it in last. Drinking straight from the can works, but it leaves out much of the aroma and the visual appeal of the style. At the table, a wheat beer like this suits food with a bit of salt, fat, or acid. Pretzels, bratwurst and weisswurst, and mustard-led sandwiches are classic matches. It also holds up to lemon-dressed salads, goat cheese, grilled chicken, shrimp or white fish, and brunch dishes such as eggs benedict or smoked salmon. The carbonation cuts through richness, and the low bitterness won't clash with mild spice. A thin lemon wedge is optional; many drinkers skip it, since the beer's citrus-like brightness is usually enough on its own. The six-pack of cans keeps the beer light-protected and easy to chill quickly. Drink it fresh, since wheat beers are at their best young.