Paulner Hefe Weizen

Paulner Hefe Weizen is a Massachusetts-made wheat beer in the German hefeweizen tradition, meaning it is brewed with a large share of wheat malt and left unfiltered, so the yeast stays in suspension. Expect a hazy, pale gold to amber pour with a thick, persistent white head. The details supplied for this beer don't list ABV or IBU, but styles like this typically run about 4.5 to 5.5 percent ABV with bitterness kept very low, usually under 15 IBU, so the hops stay in the background and the yeast does the talking. The yeast is where the flavor comes from. Traditional hefeweizen strains produce banana-like esters and clove-like phenolic spice, and those are the aromas to look for here, sometimes with a touch of bubblegum or vanilla. The palate in this style is soft and bready, carried by wheat's fuller, almost creamy body, with high carbonation that keeps it lively and finishes dry and slightly tart. Because the yeast is still in the beer, it tends to taste rounder and fresher than a filtered wheat beer. Serve it cold but not frozen, around 38 to 45°F, which keeps it refreshing without muting the yeast character. Chilling it near freezing flattens the banana and clove notes. The classic vessel is a tall, slender weizen glass, which shows off the color and concentrates the foam. Pour about three quarters of the bottle at a tilt, swirl the remainder to loosen the sediment, and add it at the end so the cloudiness and body are even through the glass. At the table, the beer works well with foods that echo its softness or cut through it with acidity. Classic matches include bratwurst, weisswurst and pretzels with mustard, plus egg dishes, goat cheese and light salads with a citrus dressing. The carbonation also handles fried fish, mild curries and shellfish. A lemon wedge is optional and divisive in the style; many drinkers skip it, since it can overpower the delicate spice and fruit esters.