Why does it have to be so clear?

We tasted the Dunkelweizen this week and we’re delighted with it. It has a deep rich complex malty flavour, and yes, those banana and clove flavours are noticeable (especially the banana, which Ian had a bit of trouble with!). In fact I’d go so far as to say it is pretty similar to the Erdinger Dunkel that originally inspired us.

If I’m being picky, there are a few “observations”:

• It needed to be colder (we can fix that)
• It needed more carbonation (we can fix that too)
• Andy’s observation: “Why does it have to be so clear?”

On the latter one, we’ve been on a “quest for clarity” for a while now: many of our recent ales have been disappointingly hazy. As soon as we make a brew that is supposed to be hazy, it comes out clearer than our ales. Which does make me think our yeast might be the cause. We’ve used different yeast (Safale S04) in the Knutsford Brown Ale. It’ll be interesting to see if there’s any difference.