GLB Weissbier

ABV: 5%IBU: 11SERVING TEMP: 4-7°C
INGREDIENTS: Water, Malted barley, Oats, Wheat, Hops, Yeast
STYLE: Hefeweizen
GLASSWARE: GLB Crown Viking

RELEASE DATE

Here and there

RATINGS AND MORE INFO

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SOCIAL

A vigorous pour produces a pillowy white head atop a hazy golden body. Aroma is big banana accompanied by clove and ‘bubblegum’ sweetness. A soft, creamy and slightly effervescent tang mouthfeel gives way to ripe banana and more clove. This Hefeweizen finishes dry and refreshing.

In the Bavarian tradition, GLB Weissbier is vessel conditioned to provide natural carbonation.

Weisswurst and pretzels, seared scallops, pork tenderloin, and banana pudding.

GLB WEISSBIER With a blend of Bavarian brewing precision and Canadian charm, we tip our toques to the masters. After all, nothing says dedication like us trying to pronounce "Reinheitsgebot" after knocking back a couple of cold ones.

We pay homage to this classic style by vessel conditioning in the Bavarian tradition for natural carbonation. This Weissbier is is fermented with Munich yeast for notes of banana and clove, and brewed with wheat that is as Canadian as a beaver wearing a lumberjack outfit building a dam out of hockey sticks.

Prost, eh!

A vigorous pour produces a pillowy white head atop a hazy golden body. Aroma is big banana accompanied by clove and ‘bubblegum’ sweetness. A soft, creamy and slightly effervescent tang mouthfeel gives way to ripe banana and more clove. This Hefeweizen finishes dry and refreshing.

In the Bavarian tradition, GLB Weissbier is vessel conditioned to provide natural carbonation.

Weisswurst and pretzels, seared scallops, pork tenderloin, and banana pudding.

GLB WEISSBIER With a blend of Bavarian brewing precision and Canadian charm, we tip our toques to the masters. After all, nothing says dedication like us trying to pronounce "Reinheitsgebot" after knocking back a couple of cold ones.

We pay homage to this classic style by vessel conditioning in the Bavarian tradition for natural carbonation. This Weissbier is is fermented with Munich yeast for notes of banana and clove, and brewed with wheat that is as Canadian as a beaver wearing a lumberjack outfit building a dam out of hockey sticks.

Prost, eh!

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