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Schneider, Brooklyn brewers collaborate

July 18th, 2007 | Posted by Stan Hieronymus

Schneider-Brooklyner Hopfen-WeisseBrewmaster Hans-Peter Drexler of G. Schneider & Son brewery joins Brooklyn Brewery brewmaster Garrett Oliver today in Brooklyn to brew Brooklyner-Schneider Hopfen-Weisse 2.0.

The strong pale weissbock (8% abv) is heavily dry-hopped with Drexler’s favorite American hop varieties. It will be fermented using the Schneider Weissbier strain of yeast. Brooklyner-Schneider Hopfen-Weisse will be part of The Brooklyn Brewery’s Brewmaster’s Reserve Series, and will be released on draft in mid-August.

Oliver visited the Schneider brewery in Germany nine weeks ago to brew the first version of Schneider-Brooklyner Hopfen-Weisse. This was essentially the same beer, but dry-hopped with the spicy Hallertauer Saphir variety of hop, grown in the fields near the Schneider brewery.

“Essentially, “I brewed a beer in Germany to celebrate Schneider’s hop terroir, and now Hans-Peter is brewing a beer in Brooklyn to celebrate our hop terroir,” Oliver said.

The bottle-conditioned Schneider-Brooklyner Hopfen-Weisse was released earlier this week, including in US markets where Schneider beers are sold.

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This entry was posted on Wednesday, July 18th, 2007 at 11:06 am and is filed under Breweries, Just for fun. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

7 Responses to “Schneider, Brooklyn brewers collaborate”

  1. SteveH Says:
    July 18th, 2007 at 12:00 pm

    Bwaaaaah!! I want some!!!

    …”including in US markets where Schneider beers are sold?” Oh yeah!!

  2. Chazwicke Says:
    July 20th, 2007 at 10:57 am

    I’m joining the hunt as well.

  3. wortchilergoal Says:
    July 23rd, 2007 at 11:46 am

    Went looking and told not available in CNY market yet. Told that there is hope.

  4. Bob Says:
    July 29th, 2007 at 2:10 pm

    REAL weizen bier? In the US? NOT brewed with special malt to make it look cloudy ala American Wheat (no such creature!) A little info here, German weiss bier imported to US has NO yeast, is brewed for export using a protein in beer to make cloudy – we do not get many real beers – all are pasteurized, sorry!

    Am not so sure about dry hopping weis bier. Hops are not important in this family of beer (even IF is an ale).

  5. brett Says:
    July 31st, 2007 at 9:26 pm

    i was able to find a bottle from a chef friend of mine who’s beer list is amazing… i have yet to try it but from the couple specialty beer vendors i have talked do in the Mid-Hudson area of Ny have never even heard of it?

  6. shay Says:
    August 3rd, 2007 at 8:12 pm

    They have this at a store in central NJ…IT IS SO WORTH IT!

  7. drkrides Says:
    April 6th, 2009 at 10:37 am

    It’s the bier van de maand on tap at the lokaal here in Maastricht (http://www.takeonebiercafe.nl/) and it’s astounding!

    Aromatics aplenty from the dry-hopping with a nice depth and balance from the wheat.

    lekker