Miel Brewery & Taproom Owner and Head Brewer Alex Peyroux Talks Hellaweizen

We spoke with Miel Brewery & Taproom Owner and Head Brewer Alex Peyroux about Hellaweizen.

BC: Who came up with this beer’s recipe?
This particular recipe is mine, but it's based on hundreds of years of recipe formulation before me! Hefeweizen has always been my favorite style, and it was the very first beer we brewed on our system at Miel. After 3 years of dialing it in, we think that we have one delicious beer on our hands.

BC: What’s your favorite aspect of this beer (flavor, aroma, etc.)?
My favorite aspect of this beer is how balanced every part of it is. Every note in the aroma and flavor never overlaps or takes away from the other. The soft finish is my favorite part because it keeps me coming back for more.

BC: Where does this beer’s name come from?
"Hella good" is a fun slang term that found its way into our conversations at the time while we were naming it. We knew this beer was indeed "hella good" when we made it, and we love the play on hella vs hefe.  

BC: Is this your “desert island beer?”
For sure. I can drink a four-pack of this in one sitting if I'm not paying attention!

BC: Can you describe this beer in 10 words or less?
Perfect balance between yeast and malt with a soft finish.

BC: Do you know a story – or have a personal story – that revolves around this beer?
I used to read about hefeweizens in beer history books and they would always intrigue me. There was no other style like it and it shaped an entire region in Europe, so when I first started brewing the style, it was based on what I thought the style should be.

BC: What's a good food pairing for this beer?
A green salad with fresh fruits like strawberries, a baked fish dish with a buttery sauce and pretzels, of course!

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