JoKr Brewers Black Weiss

Black Weiss by JoKr Brewers, black weiss/dark wheat ale, ABV approx. 7 %, IBU unknown
JoKr Brewers Black Weiss a.k.a. Test Batch no. 3

JoKr Brewers Black Weiss a.k.a. Test Batch no. 3

If you ever have wondered what to call a “stout-like hybrid ale with wheat, chocolate malt and roasted barley, fermented with hefeweizen yeast” that holds 7 % ABV, the answer is provided by JoKr Brewers: this is a black weiss. This sounds like some seriously exciting stuff! Remembering the previous JoKr brew, the gushing Hops meet Mango, I remove the cap cautiously. A delicate psssst is all that comes out the bottle, no beer fountain this time. So far so good.  A gorgeous looking, large (or should I say huge), creamy, dense, tan head forms easily. The beer is not over-carbonated by any means, so it’s easy to control the formation of the head. The head reluctantly reduces to a fully lasting thick layer after quite some time, leaving a decent amount of lacing on the glass. The body is totally black and absolutely completely opaque, so I have no idea if the liquid is clear or hazy.

A very pleasant and strong toasted aroma with coffee, chocolate, dark caramel, sweet dark fruits and berries (yep, the black currants are here!). Also some smoky hints and a yeasty element that I don’t find particularly hefeweizen-ish. I haven’t actually tried a non-hefeweizen beer that is brewed with hefeweizen yeast, so the yeasty notes I get might of course be exactly what this kind of yeast smells like.

The taste is light to moderate sweet, I had expected even more sweetness due to the sweet aroma. Is there also a light acidic touch? The fairly long-lasting finish has a lovely moderate bitterness. The first thing I notice when I take the first sip is the alcohol. Maybe not-that-well-integrated-alchol is the trademark of JoKr Brewers? After a couple more sips the alcoholic starts to feel more mellow, and is transformed into a nearly red wine-ish feel. A few sips later the alcohol seems to be rather well integrated, so I won’t let the first impression influence my rating. Enough about the alcohol, there are other flavours that are far more obvious: I get dark roasted coffee, chocolate and faint traces of smoke and tobacco, the latter two are especially present in the aftertaste. Also dark sweet fruits and black currant plus yeasty notes. The flavours are not as strong as the aroma, but this is still a very tasty brew. The body isn’t exactly light, but I might have expected it to be a bit fuller? The texture is quite dry, but not annoyingly chalky dry as the previous JoKr brew I tried. A slight metallic feel is a bit disturbing, at least at first, but the mouthfeel is still quite good. Soft carbonation.

Conclusion: a very nice brew with strong aroma and flavours. I’ll buy this if it ends up in my local Vinmonopol!


Aroma:     7

Apperance: 5

Taste:     7

Palate:    3

Overall:  13

Ratebeer score: 3.5

Black Weiss: black body, brown head.

Black Weiss: black body, brown head.

Long-lasting, creamy head. And look at the lacing!

Rating beer is serious business.

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2 comments on “JoKr Brewers Black Weiss

  1. For det første: veldig bra rating. 🙂 For det andre: denne ølen liker du bedre enn oss. Kanskje fordi det, som brygg nr. 3, ble drukket alt for fort opp. 😛 Vi burde ha gitt den mer tid til å modnes, og totalinntrykket vårt var nok preget av de første flaskene, som var veldig sulfat-pregede (tenk “fis” :-P) i aromaen og ganske harske i smaken, da alkoholen ikke hadde fått harmonisert seg ordentlig med hveten, som i seg selv skaper en viss skarp syrlighet.

    Da jeg smakte den sist, kort tid før du poppet din egen flaske, var den absolutt begynt å komme seg: fortsatt litt rar aroma men intet hydrogensulfid i sikte og dette er nok mer hefeweizen-gjæren som interagerer med hveten og den røstede malten og lager underlige konstellasjoner. Men den var ganske god da, alt i alt.

    Men: det som nok har gjort at vi ikke har vært så happy med den, var at dette egentlig skulle være en slags super-dunkelweizen der Erlends mål (dette var hans oppskrift) var å kombinere sjokoladepreget til en stout med banan-preget til en weissbier. Dette skjedde aldri. Vi brukte for mye roasted barley og for lite lett sjokolademalt, og de røstede/brente kaffetonene tok fullstendig overhånd og gjorde også at eventuelle banan-tendenser i aromaen fra gjæren ble til noe helt annet – og litt merkelig. Det ble ikke bedre av at jeg bommet litt på gjæringstemperaturen (for høy, tok ikke høyde for forskjell i temperatur inne i og utenfor bøtten under stormgjæringen som skjer fra dag 2-4 – en klassisk noob mistake… :-P) slik at den fikk uvanlig mye “merkverdig” fruktighet over seg i forhold til den klassiske banan-weizen…

    Ergo er dette en “unintentional beer”, noe som også etiketten bærer litt preg av. Men en morsom erfaring likevel, og vi lærte mye om både hefeweizen-gjær + temperatur, hvete, roasted barley og et par andre ting underveis. 🙂

  2. Jeg fant jo en viss syrlighet i smaken, men ikke noe jeg syntes var forstyrrende. Men banan eller andre hvetekarakteristikker plukka jeg ikke opp, så da skjønner jeg at dere ikke var fornøyd med resultatet (selv om jeg altså syns dett er det beste JoKr-ølen jeg har smakt til nå).

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