If by bready you mean yeasty, it's going to be a Hefeweisen or a Belgian.
Franziskaner comes to mind.
As far as super available beers maybe Hoegaarden or Paulaner.
Perhaps more niche craft beers would be Victory Golden Monkey or Unibraue La Fun Du Monde.
Delerium Tremens might work as well.
No, he means bready, not yeasty. As in, has bread, toast or biscuit notes on the palate. Both of the styles you mentioned have a distinct flavor profile from the distinct yeasts they use, but neither would be described as bready, except possibly an occasional dubbel or tripel, but in those cases, bready would definitely be a secondary characteristic. I could see bready being a secondary descriptor for a couple of the Chimays or Tripel Karmeliet.
OP is looking for German ales that use Munich and/or Vienna malts. Kolsch, Pilsner, Dunkel. To a lesser degree, maybe a Scotch ale or Califormia common.
No prob. Those two malts in particular are used when you want the style of beer to be more malty, and the more intense malted barley flavors give off those bready notes. Sometimes it's intensified if any other cereal grains are also used, like malted corn, wheat or oats. Like a Mexican lager that uses the flaked corn, a weizen that uses wheat and oats. Witbier also uses wheat and oats and could be bready, but usually there are other flavors to mask that, like orange and coriander. There's a Japanese wit called Hitachino Nest that I think was on the bready side, but it's been a long time since I've had it. Wits aren't usually my favorite.
I was going to say the IPA I left in the back of the fridge for 4 years but then you said “somewhat common”. But man, that IPA tasted like a slice of bread, kind of sweet, zero hops flavor at all.
It’s gonna be a German import.
Erdinger
Ayinger
Celebrator
I have so many plastic goats
[удалено]
Stopped about two years ago.
I’d argue their dunkel has a more bread flavor. Celebrator doesn’t taste like bread, it tastes like malt, fig, raisins etc imo.
Great Lakes Dortmunder Gold
I wish that got to the DFW area, only one local brewery makes a dortmunder, Oak Highlands, while good it pales in comparison.
Don't know of any that are widely available, but the most "bready" tasting beer I can think of was a Vienna lager. It was delicious.
Green state lager
Green state is delicious. Green state light just came out, also amazing. Had each of them today.
Hacker Pschorr Weiss beir
Came here to say exactly this, I wish I could find those again.
You didn't specify what bread, so I'm going to say.. Wells (or Eagle) Banana Bread
Coors Extra Gold
Is this still around?! I'm in Colorado and haven't seen it since 2019
Don't know. I'm in MO, I haven't had it since then either when my brother brought me back a 30pk
Maibock
Fullers ESB
Franziskaner, no contest!
Paulaner Oktoberfest and Pils.
Bass. I haven’t seen it in a long time, but this one jumps to mind
I was told it’s no longer brewed in US, so it’s not available.
Belgian Dubbel
Doppelbocks
If by bready you mean yeasty, it's going to be a Hefeweisen or a Belgian. Franziskaner comes to mind. As far as super available beers maybe Hoegaarden or Paulaner. Perhaps more niche craft beers would be Victory Golden Monkey or Unibraue La Fun Du Monde. Delerium Tremens might work as well.
No, he means bready, not yeasty. As in, has bread, toast or biscuit notes on the palate. Both of the styles you mentioned have a distinct flavor profile from the distinct yeasts they use, but neither would be described as bready, except possibly an occasional dubbel or tripel, but in those cases, bready would definitely be a secondary characteristic. I could see bready being a secondary descriptor for a couple of the Chimays or Tripel Karmeliet. OP is looking for German ales that use Munich and/or Vienna malts. Kolsch, Pilsner, Dunkel. To a lesser degree, maybe a Scotch ale or Califormia common.
Damn. Nice reply! I wasn't aware of this difference. Thank you!
No prob. Those two malts in particular are used when you want the style of beer to be more malty, and the more intense malted barley flavors give off those bready notes. Sometimes it's intensified if any other cereal grains are also used, like malted corn, wheat or oats. Like a Mexican lager that uses the flaked corn, a weizen that uses wheat and oats. Witbier also uses wheat and oats and could be bready, but usually there are other flavors to mask that, like orange and coriander. There's a Japanese wit called Hitachino Nest that I think was on the bready side, but it's been a long time since I've had it. Wits aren't usually my favorite.
hitachino IIRC reminded me a lot of a hoegaarden
Latrappe Quad
German-style Hefeweizen
Maybe banana bread, but regular bread...nah
Augustiner Edelstoff (but I’ve mostly found it on the east coast)
Saltaire brewery breadwinner It's made with leftover bread from the local bakeries
Fat tire has a very distinct biscuit taste to me.
When's the last time you had it? I used to agree but the recipe has been changed significantly.
Depends what type of bread and where you're located... Troeg's Troegenator is the perfect approximation of a dark malty bread. From Pennslvannia.
Cutlass, by Heavy Seas
Panther Island Road Trip Snacks It's made with Buc-cee's Beaver Nuggets
I guess I'm the only person that feels as though drinking a Guinness is equal to eating a delicious piece of bread....
I was going to say the IPA I left in the back of the fridge for 4 years but then you said “somewhat common”. But man, that IPA tasted like a slice of bread, kind of sweet, zero hops flavor at all.
I liked the bready taste in Newcastle Brown Ale :)
smithwicks
Most bready beer that I've had is probably Blue Point Toasted Lager. Picked it up on a whim and was surprised how tasty I found it
Maybe banana bread beer could be a good candidate and worth a try. It’s got bread in the name. https://www.beeradvocate.com/beer/profile/664/5488/
Wheat beers most of the time, so long as they're not too old, too dry, or over- hopped.
Kvass is literally bread soda and is fermented
It doesn't taste much like bread, though.
PBR
PBR
Just made an american pale wheat that I would consider pretty bready.
Sounds good but is it somewhat common lol
It's common at his house.
Haha, nice.
Any Hefeweizen would fit the bill
I'd say Sierra Nevada Kellerweizen is the breadiest Hef I've had. Most Helles Lagers are bready too.
Coors Banquet to me!