Anyone looking for a nice change...

Chaosopher

Try Erdinger.
Theyre all nice but my personal favourite is the cloudy one.
Yummi.

bigears

Great drop and I agree on the cloudy version, it has more flavour.

If you like Erdinger you should try the other Weissbiers available in the off licences. There are some beauties such as Schneiders, Maisel's, Franziskaner etc. Make sure you 'liberate' a real glass though; all pubs that stock Erdinger will have the proper glasses.

rubadub

bigears wrote:

Make sure you 'liberate' a real glass though; .

fecking vase those yokes are. Hard to smuggle.

Walters in dun laoghaire have got warsteiner, erdinger, AND budvar on draft now!

Budvar glass is beautiful

Blub2k4

Weizen shouldn't really be served from a keg, I was told in Germany that to get it into kegs they actually decant it from bottles as it is a bottle based beer and finished in the bottle.

Chaosopher

bigears wrote:

Great drop and I agree on the cloudy version, it has more flavour.

If you like Erdinger you should try the other Weissbiers available in the off licences. There are some beauties such as Schneiders, Maisel's, Franziskaner etc. Make sure you 'liberate' a real glass though; all pubs that stock Erdinger will have the proper glasses.

Thanks for the tip, mate.
I agree totally on the glass issue as well (I have liberated a few muhaha).
The Isaac Butt opposite Busarse serves Erdinger and another weissbier I can't recall the name of. My boyf's from Stockholm and he into'd me to it when we were over home for a weekend.
My parents have even said Erdinger's just as nice as a cold frosty Carlsberg (which is big news since they've been drinking that stuff since I dunno when).

rubadub

Blub2k4 wrote:

Weizen shouldn't really be served from a keg, I was told in Germany that to get it into kegs they actually decant it from bottles as it is a bottle based beer and finished in the bottle.

All bottle conditioned beer is first decanted off the original sediment. Then more sugars/malt is added which generates more alcohol and more CO2, after it is kegged/bottled. This then fizzes up the beer like a soda stream
http://www.erdinger.com/beer/con_quality_bottlefermentation.php

check out the detailed pdfs on pouring.
http://www.erdinger.com/beer/con_draft.php

Blub2k4

rubadub wrote:

All bottle conditioned beer is first decanted off the original sediment. Then more sugars/malt is added which generates more alcohol and more CO2, after it is kegged/bottled. This then fizzes up the beer like a soda stream
http://www.erdinger.com/beer/con_quality_bottlefermentation.php

check out the detailed pdfs on pouring.
http://www.erdinger.com/beer/con_draft.php

I dont get the technicality from a brewers perspective but the German phrase was "es gehoert sich nicht in Faesser" ( it doesn't belong in kegs), I only knew one place or two in 6 years in Germany that served weizen from kegs, not saying there aren't more but it is a bottled beer generally.

noby

It is more suited to bottles is what, I guess, your German friend was telling you. You pour all but the last coulpe of inches of beer, then swirl the bottle round to get all of the sediment, then add this (yeast) to the glass. You lose this element in the kegged variety.

But when they do keg, they don't decant from bottles into kegs.