We’re staying out in the ‘burbs of Chicago this weekend, preparing this morning for our trip to the Museum of Science and Industry. I’m a little concerned about the drive into town; we got room service this morning, and the guy who delievered our food spoke about the horrific traffic into town today for the “Taste of Chicago” festival. We’re going quite a bit further south than that, but it’s still a worry.
Anyway, I’ll post info and such about our museum adventures when we get back to Ypsi. Our internet access will be off tonight and tomorrow morning. Twenty-four hours not online: will we make it? Will I make it?
Direct from Bill HD (aka (“The Beer Master”) himself:
The beer racked into the carboy:
What brewing is really all about:
(Which, btw, is why I am more or less a beer watcher rather than a beer master– ed.)
What’s a “hefeweizen?” you ask?
According to the German Beer Guide, it’s
“Hefe” means yeast, “Weizen” means wheat. Hefeweizen is a top fermented, unfiltered, bottle conditioned wheat beer with a noticeable yeast sediment and a cloudy appearance. Wheat beers are also referred to as /Weissbiers/ (white beers) because before the invention of pale lagers and pale ales, most beers were dark. Wheat beers were the exception as the wheat content lightened the colour of the beer.
Hefeweizens are usually quite sweet and fruity, with a full body. The typical hefeweizen taste, which distinguishes it from its Belgian wheat beer cousins is produced by the types of yeast used in Bavaria. There are often medicinal or clove flavours, produced by chemicals called phenols engendered by the yeast. Other chemicals produced by the yeast, called esters, produce bubble gum, banana and vanilla flavours. Esters are also used in sweets like pear drops or fruit gums. Hefeweizens are very lightly hopped so have little bitterness and harshness. The ratio of wheat to barley malt used is commonly around 50:50 but the wheat portion may rise to as much as 70%. With the exception of Gose, German wheat beer brewers don’t add coriander or other botanicals and spices to their beer as Belgian brewers do.
Bill also expressed some concern about potential contamination because of the blow-off, but I’m guessing we’ll be okay. We’ll get Bennie to taste it first just to be sure, though.
Just in case you’re wondering on the status of Annette’s twisted-up leg: the short version is it’s getting better, but she’s still obviously in a lot of pain and I don’t think she’ll be playing hacky-sack anytime soon. She went to the doctor on Tuesday, and (Annette reports, since I wasn’t there when the doctor said this) there was much eye-rolling and muttering of “over-kill” at Annette’s half-cast. Anyway, she (woman doctor) told Annette to keep it wrapped, to start trying to walk on it a bit, and to be patient because it will take a couple of weeks to get better.
I’ll let Annette comment here if she wants to add anything. But basically, she’s okay getting to and from the car to a house or a restaurant or whatever, but she’s not ready to just go out walking around on it. We’re going to the Museum of Science and Industry tomorrow, and we’ll be getting a wheel chair for her for this one.