Look at the label: that Franciscan monk looks suitably pleased with himself – and he should do: as far as he’s concerned he’s got God on his side and he gets to drink this lovely beer.
Out it came and into the glass, a slightly muted orangey colour with plently of hefe haze. As with all beers containing wheat, Franziskaner had a huge dollop of fluffy snow-white head.
On the nose there was quite an assertive minerals and grain theme with a soothing back-up of spice and banana*
Before the taste there was the vigorous carbonation – typical of Weissbier style, which slowly dissipates to reveal a nice up-front spiciness, followed by smooth banana creaminess and then a really nice spicy-prickly dry note that persists for an astonishing amount time.
The after-taste is that of lovely creaminess with more overlay of dry peppery spiciness
This is another lovely example of the Weiss style…
https://www.franziskaner-weissbier.de/unsere-biere/hefe-weissbier-naturtrueb (which is all in German. but there is such a thing as Google Translate!)
(*Banana, why banana? Well. It’s all to do with a chemical called Isoamyl Acetate that gets produced as a by-product of the ferementing yeast. Weiss yeasts are particularly good at producing this pronounced banana taste. Lots of information on Isoamyl Acetate here: http://www.rsc.org/chemistryworld/2014/07/isoamyl-acetate-banana-flavour-podcast – the seventh paragraph on, if you don’t want to read it all)