Beer #95 - W/C 19 December 2016
BREWERY // In 1872 Georg Schneider I purchased the Weissbierregal license from King Ludwig II and became the first ever commoner to brew wheat beer under this exclusive license. Prior to that, wheat beer could only be made in the breweries of the Bavarian royal family. The license was granted when the king discontinued brewing due to slow sales. The brewery has been owned by the same family for generations and the brewery has eschewed any automation and efficiency improvements which could effect their product. The beer is still fermented in open vats instead of closed tanks allowing the yeast to fully breathe. The master brewers skim the yeast with great care by hand, in order to remove the so called "Kräuse" (foam caused by the fermentation process) that contains prickly bitter hop resins.
On April 25th 1944 an Allied aerial bombardment destroyed the Munich brewery and all production relocated to their other brewery in Kelheim. Owner Georg Schneider IV wrote a letter to his son, Georg Schneider V, describing the destruction "At Isartorplatz I already realized that the whole Baader Street was a sea of flames". The Kelheim brewery, which was acquired by the family in 1927, is the oldest wheat beer brewery in Bavaria and wheat beer has been brewed there without interruption since its founding in the year 1607.
TASTING NOTES // Tap 5 was born in 2008 when Georg Schneider VI created a collaborative beer with Brooklyn Brewery and we think it is a very special beer. Wheat beers are often overlooked by craft beer drinkers in favour of other styles but "Meine Hopfenweisse" is enough to make anyone re-assess what they thought about wheat beers. Ideally pouring into a tall weissbier glass, you should aim for a large head which makes for lots of aroma and be sure to put in the yeast from the bottom of the bottle. There is the medium body, soft carbonation, cloudiness and touch of banana flavour from the yeast which you'd expect from this traditional style. The 8.2% ABV is apparent in the caramel, bread-y, maltiness but alcohol flavour is very well hidden. Then there are the hops. Extra doses of dry hopping with traditional Hallertau hops give a rich, fruity, juicy, resinous flavour with lots of citrus yet relatively low bitterness. The current head of the brewery, Georg VI is a passionate artist whose designs adorn bottle labels.
BREWERY // G. Schneider & Sohn
BEER // Tap 5 "Meine Hopfenweisse"
ORIGIN // Kelheim, Germany
ABV // 8.2%
HOPS // Hallertauer Tradition and Saphir
TEMPERATURE // Cool - 9-12C
FOOD MATCH // Kalbfleischbällchen mit Spargelragout, Smoked Cheddar, Hot and Spicy Spare Ribs
GLASS // Weissbier Glass