Brewer: Wheatland Spring Farm + Brewery (United States)
Style: Munich Helles
Review Year: 2021
Servus is a Bavarian Helles Lager brewed by Wheatland Spring Farm + Brewery from Waterford, Virginia. It is a malt-focused German-style beer brewed with grains (13% Regional, 87% Single-Origin Bavarian) and Noble hops.
This beer is being evaluated as a Munich Helles (4A) in the context of the 2015 Beer Style Guidelines of the Beer Judge Certification Program (BJCP). The most current version of the guidelines can be found on the BJCP website.
Pale gold with a persistent white head; clear but not brilliant. Servus opened up with an aroma profile composed mainly of moderately high honey, wheat, floral, with low impressions of leaves or herbs. Medium-bodied, moderately carbonated. Flavors evoked moderately high bakery flavors. Think of grainy-sweet, doughy biscuits with a hint of toastiness dipped in honey but without the sugary sweetness. Hop flavor was present and was reminiscent of the Noble hops: moderately low spicy, floral, and slightly leafy/ herbal. A subtle berry-like flavor was also noted. Supportive bitterness; no residual sweetness. The aftertaste lingered with doughy, herbal/ leafy/tobacco-like, and floral impressions.
Servus is a showcase of “bakery” malty and Noble hop characteristics. The persistent white head was a nod to the classic German style. On one hand, the malt aromas and flavors, particularly the grainy-sweetness and honey-like character, appropriately led the charge. On the other hand, the Noble hops manifested as spicy, floral, leafy/ herbal and were consistent with the theme. The doughy and slightly toasty characters, however, seem to be deviations from a classic Munich Helles, which is the benchmark chosen for this beer. We think Servus is slightly more bitter than a typical Munich Helles, but it is still in harmony with the other flavors. The absence of residual sweetness or Servus being dry was also something that conformed to style. Overall, very good.
Noble Hops Cheat Sheet (Craft Beer & Brewing, 2016)
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