Tucher Bräu - Dunkles Hefe Weizen

Tucher’s interpretation of dunkelweizen presents a medium to dark brown color that’s quite hazy – per the unfiltered and naturally cloudy (naturtrüb) style – topped by a voluminous head of foam which is also expected with authentic Bavarian wheat beers, which are always well carbonated. This style of hefeweizen/weissbier incorporates darker toasted malts compared to a standard hefeweizen, hence the color. The aroma also differs, keeping the yeast-driven bubblegum, banana, and clove-like herbal notes, but also adding the caramelized tones we find in Bavarian dunkel lagers. Tucher’s version delivers on all counts, with quite a pleasant toasty and lightly nutty malt quality lurking below the brighter fruity and herbal elements. In the flavor, look for the story to continue much the same way with those toasty caramelized malts forming a prominent and tasty core while the aforementioned yeast-driven elements join up with a mild dose of German hops to provide plenty of balance and an intriguing interplay of flavors. We also really enjoyed the smoothness of this brew, as its unfiltered nature contributes to a body on the full side of medium. For food pairings, roasted pork and chicken are great options, as are grilled meats and veggies, beef stew, or breaded dishes like schnitzel or turkey pie.

Germany’s Franconia region, which lies primarily in Bavaria, has a well known winemaking history, but the region around Nuremberg has dry soil not suitable to the growing of grapes. Consequently, the German vintner’s industry never really gained solid footing there. Wheat-growing fields, on the other hand, have traditionally been abundant, as has a local thirst for sustaining, liquid refreshment. Thus was born a great tradition of regional wheat beer brewing, among other styles. In fact, the region is home to one of Germany’s oldest and most prolific brewing heritages.

You may already be familiar with the fundamental Bavarian beer purity law known as the Reinheitsgebot of 1516, which mandates that all beer be made with only water, malt, hops and yeast. It’s an edict that has guided not only German brewers, but also many of the craft brewers in the American microbrew revolution. Fascinatingly, Nuremberg had its own pure-beer law established in 1303, more than 200 years before Bavaria’s more well-known Reinheitsgebot!

Tucher Bräu (Tucher is pronounced “took’er”) was founded in Nuremberg three and a half centuries ago. It began as an integral member of the wheat beer brewing force in 1672 and for part of its history was owned by Bavaria’s royal family. An ancient patrician family who settled in Nuremberg in the 11th century, the Tucher family took over in 1855. Though the brewery has had several owners in the many years since, the Tucher family name has been preserved. The Tucher Bräu brewery actually straddles the border between the cities of Nuremberg and Fürth, and they celebrate their odd “2-Städte-Sudhaus” (2-city brewhouse) by marking the border line throughout the brewhouse.

The brewery produces several different beers including kellerbier, pilsner, traditional Bavarian weissbier, and more. We hope you enjoy these Franconian brews as much as we did!