A low-gravity, bitter, oak-smoked historical central European wheat beer with a clean fermentation profile and no sourness. Highly carbonated, dry, crisp, and refreshing.
Low to moderate oak wood smoke is the most prominent aroma component, but can be subtle and hard to detect. A low spicy, herbal, or floral hop aroma is typically present, and should be lower than or equal to the smoke in intensity. Hints of grainy wheat are also detected in the best examples. The aroma is otherwise clean, although light pome fruit esters (especially ripe red apple or pear) are welcome. No acidity. Light sulfur optional.
Pale yellow to gold in color with excellent clarity. A tall, billowy, white, tightly-knit head with excellent retention is distinctive. Murkiness is a fault.
Moderately-low to medium oak smoke flavor up front which carries into the finish; the smoke can be stronger in flavor than in aroma. The smoke character is gentle, should not be acrid, and can lend an impression of sweetness. A moderate to strong bitterness is readily evident which lingers through the finish. The overall balance is toward bitterness. Low but perceptible spicy, herbal, or floral hop flavor. Low grainy wheat character in the background. Light pome fruit esters (red apple or pear) may be present. Dry, crisp finish. No sourness.
Light in body, with a crisp and dry finish. Carbonation is quite high and can add a slight carbonic bite or prickly sensation. No alcohol warmth.
Oak-smoked wheat malt, which has a less intense smoke character than German Rauchmalz, and a drier, crisper, leaner quality – a smoky bacon or ham flavor is inappropriate. Traditional Polish, Czech or German hops. Moderate hardness sulfate water. Clean, attenuative ale yeast; Weizen yeast inappropriate.
Live Oak Grodziskie
| Data | Min. | Max. |
|---|---|---|
| Original gravity | 1.028 | 1.032 |
| Final gravity | 1.006 | 1.012 |
| Bitterness | 20.0 IBU | 35.0 IBU |
| Color | 5.9 EBC | 11.8 EBC |
| Alcohol | 2.50 ° | 3.30 ° |