Well, one would think summer might have drawn to a close by now… I suppose it has, everywhere except Vegas that is, where it continues to hit 85 degrees nearly every ‘effing day. One would think one was in the desert or something. Actually, 85 degrees isn’t all that bad, and the evenings are extremely pleasant in the mid-70’s, but come on… it’s almost friggin Halloween! In any case, the pleasant afternoons afford ample opportunity to wring out the last of the summer brews. So here’s a quick take on an American knock-off to the German classic that, while not a total home run, comes, meh, pretty close.

In all honesty this is more of a post-of-opportunity, since I am writing based on my hazy recollections from last night, when Mrs. Tripel and I got to enjoy the open bar at a friend’s wedding reception held at the local Gordon Biersch. Actually, it was the wife’s friend, which to the Kolonel meant: [Bunch of weird strangers + Open bar = Pound]. Things got a bit out of hand after a couple rounds of Patron shots and when I ordered the 14-year Oban (don’t you hate people that do that when you’re buying the bar?), but the initial salvo was a round of beers from the Biersch selection.

Now, I love Hefeweizen. I love it so much that I can safely call myself a snob when it comes to distinguishing the classic German brews, with their complex blend of clove, citrus, banana, bubble gum, and wheat, versus the typical American version, which is basically cloudy beer that someone jammed a slice of orange on. My favorites from the first category include Weihenstephaner, Hofbrau, and Ayinger. If you want an example of the latter try Pyramid or Widmer (Widmer’s isn’t too bad, it’s just… well, there).

Gordon Biersch endeavors valiantly to re-create the experience of a true Old World classic. The color and aroma are about spot-on; bright straw yellow, moderate head, and definite hints of clove spice, citrus and banana in the nose. The flavor is a bit incomplete–the banana/bubble gum thing really isn’t prevalent in the taste up-front but re-appears a little in the aftertaste, and the citrus and wheat seem to take over a bit in general. The finish is light enough to make polishing off a 0.5L glass a snap. So, while not a true replacement for a masterfully-crafted import, I put it a step up from most other hefeweizens in its class, and its availability and price (save a buck or so) make it a safe bet, just one step down from Trader Joe’s Bavarian Style Hefeweizen. Right then, carry on.