schneider weisse

[studentofbeer]

the was my first meeting with Schneider Weisse, which the bottle proclaims "The Original German Hefe-Weizen, Ale," and it was a good one.

Poured from a 500 ml bottle into my Crate and Barrel wannabe weizen glass, the beer came out a cinammon beer-bottle brown-- much darker than i had anticipated. A huge but soft, feathery cream-colored head filled the glass. It took some waiting before i could get the whole beer and the yeast in there, and it was hard to wait because of the aroma just flowing from the glass.

I inhaled aggressively through my nose--was this actually beer? It smelled like dinner. Asian cuisine? Mediterranean? I picked up olives, vinegar and ginger on that first smell. Next big sniff brought cloves and then basil and tomato, like a baking pizza.

I took a sip, fighting my way through the head, and greeted a light-bodied beer with refreshing carbonation. The taste didn't overwhelm me like the aroma did, but I found nice cinammon and bready hints combined with the more traditional hefeweizen clove, banana and bubblegum flavors. There was a light, drying bitterness that definitely refreshed the palette.

I paired this beer with a nice vegetarian omlette I made, with garlic, tomato, spinach, asparagus and extra sharp chedder, and the meal was excellent. The carbonation took care of the thick coating flavors from the cheese and egg, and the clove and bubblegum taste gave way to darker earthy flavor that matched the crisp vegetables. The dry finish left me ready for the next bite or sip--it was hard to decide which I wanted more.

I've been buying some Ayinger hefeweizen because it's been on sale, and I like it a lot, but the Schneider-Weisse gets the nod, at least with my omelette dish. The slightly darker flavors and aromas work a lot better with the cheese and vegetables, and the smell was really something. These purchases are all part of my slow mission to become more familiar with German beer styles. For whatever reason I hadn't gotten around to Schneider Weisse despite its big name, but next time I'm looking for a hefeweizen it will definitely be top of mind.

[steveh]

I think we have a burgeoning star in beer reviews here at Tasting Notes!

Great, insightful review. Schneider is still my favorite Weizen, and enjoying it at the Schneider Haus in Munchen, preferably for a Minchener Frustuck, is one of the great pleasures in life for a beer drinker.

I hope you enjoy your tour through the German beers. You know that Schneider's Aventinus should be next on the list for you...

S.

[studentofbeer]

well ive noticed the tone of reviews has been kicked up a notch by yourself, meridian and a few others, so i wanted to join the club and start concentrating on writing some decent reviews. it's really a very fun thing to write about beer, and combines two of my favorite hobbies. ive had the aventinus, but perhaps a review would be in order.

i'd also like to have done a review of the fantome saison i had last night with the goat cheese stuffed chicken breasts and asparagus i made for my gf last night, because that was also a nice treat. I must say, reading Garrett Oliver's The Brewmaster's Table definitely helped me along in thinking about the flavor and aroma profiles of beer and food.

[steveh]

Originally posted by studentofbeer
it's really a very fun thing to write about beer...

That says it all! Thanks for the compliments, and I need to pick up Oliver's book myself. Sounds like it's pretty inspiring.

S.

[chazwicke]

Olivers book is indeed interesting. And the goat cheese stuffed chicken breasts and asparagus sounds yummy too. The Schneider beers are top notch especially the Adventinus.

[steveh]

From the label:
"From Bavaria's oldest Weizen brewery. Considered the classical German Hefe-Weizen. Genuinely original bottle fermentation. Unpasteurized, unfiltered, with a pure top fermentation yeast that settles on the bottom."

A hazy, caramel color with a pillowy white head and considerable effervescence. Some interesting and significant floaters from the bottle...

Spicy clove nose with wheat malt back and citrus esters coming through. Some alcohol and mild DMS with warmth.

Initial clove flavors with wheat and caramel malts following - melanoidin flavors apparent. Great flavor balance between between barley and wheat malts. Hop spiciness in finish - probably Tettnangs.

Medium bodied, made lighter with effervescent carbonation. Crisp on syrupy mouth feel.

A bit more robust than most Weizens, but Schneider has always been my favorite. I wish it was 9:00 am in Munich and I was having a Municher breakfast of Weisswurst and Schneider-Weiss, the outstanding sweet brown mustard, a pretzel on the side, and a warm Bavarian Spring breeze blowing over the Schneider Haus' sidewalk cafe - you know a beer is great when it can evoke such fine memories!

S.

[chazwicke]

I have a similiar memory only mine is from Bamberg one fine October morning. The beer, of cours, Schlenkerla. I thought I was in Valhalla.

[steveh]

Originally posted by chazwicke
I thought I was in Valhalla.

The Hofbrauhaus has been referred to as my Valhalla - but fortunately, it's mere steps from the Schneiderhaus! :D

S.

[MeridianFC]

Silly mortals, everyone know that Vallhala is located at the Andescher am Dom.

That said Weizen begins and ends with Schneider (and it's wonderful Schneiderhaus). It's certainly heavier than most but it's just bursting with flavor. As I've mentioned, I believe Schneider are the only Weizen brewers to use the distinctive delbrukkei strain for both fermentation and conditioning.

A fantabulous brew.

[steveh]

Originally posted by MeridianFC
As I've mentioned, I believe Schneider are the only Weizen brewers to use the distinctive delbrukkei strain for both fermentation and conditioning.

I thought about your info as I read, "Unpasteurized, unfiltered, with a pure top fermentation yeast that settles on the bottom." on the label. A "pure" top fermentation yeast - adds credence to the speculation that some brewers may bottle-condition with a lager yeast, eh?

Man - I want more Schneider, now! ;)

S.

[ratman03]

With weiss beer, I find it is important to let it warm up a little bit from fridge temp. Schneider and Ayinger both flesh out and become even tastier as they warm.

Also, I'm just finishing up my first Scheider Aventinus experience Awesome dopplebock, a dunkelweiss with extra thickness and kick. How does the "massive, wonderful twin of Schneider Weisse" hide that 8.0% abv so well?! Beer like this reminds me of why, even in the midst of so many great domestic beer choices, we musn't overlook old world brew.

Ratman

[chazwicke]

I would NEVER overlook European beers. Especially those that are pulled up from the cellar via hand pump in the UK. :D

[steveh]

Originally posted by ratman03
even in the midst of so many great domestic beer choices, we musn't overlook old world brew.

You'll find many of us tend to agree (http://www.realbeer.com/discussions/showthread.php?s=&threadid=2516&highlight=Aventinus).

And I start my Weizens off cold and allow them to warm as I savor them. Yum.

S.

[fretlessman71]

Happy 1700th steve! Only 300 more to go to catch chaz..... ;)

[steveh]

Originally posted by fretlessman71
Happy 1700th steve! Only 300 more to go to catch chaz..... ;)

Thanks Fret, I need to drink more beer to post more reviews!

That said, watch for that Pils comparison soon... polishing the details - not easy doing a side-by times 4!

S.

[chazwicke]

Yes Happy 1700! Please keep those tasting notes and insight coming. How will you do the side by side? sort of a battle of the beers over the course of several tastings? Straight Verticle? I am looking forward to your verdict. Yours is an opinion I definately respect.

[steveh]

Originally posted by chazwicke
Yes Happy 1700! Please keep those tasting notes and insight coming. How will you do the side by side? sort of a battle of the beers over the course of several tastings? Straight Verticle? I am looking forward to your verdict. Yours is an opinion I definately respect.

First off, thanks very much for the high regard, as well as the congrats.

I tasted straight vertically and took notes over the weekend. Since then, I've been sampling one at a time - separate from each other (already have a review on the Lakefront, fortunately, as I only had one bottle left!). On the unfortunate side, I think that the sixer of Capital's Pils I bought is a bit past prime. Also, Sprecher doesn't make a Pils, per se. They make a Pale Lager, which they call a Bohemian style lager, but I couldn't find any of it. The line up will be; Capital's Special Pils, New Glarus Edel Pils, Lakefront Klisch, and Dinkel-Acker thrown in as a "control."

As a preview, they're all good - and the D.A. stands out for being a macro (of sorts), while the others shine greatly considering the sizes of each brewery.

S.