Beer complements spicy food and rainy weather
Mike Partel
Issue date: 8/14/09 Section: Arts & Entertainment
The past few days here in Philadelphia have been less than appreciable, going from miserably humid to blisteringly sunny to incessant downpours. We dread going outside, wondering what tortures Nature has decided for the day's games. It's summer and who would expect anything else for Pennsylvania? This week's beer is something I feel will at least bring some solace to the erratic and unpleasant days we have found ourselves in - Brooklyner-Schneider Hopfen-Weisse.
Brewed by the Brooklyn Brewery and G. Schneider & Son, this weizenbock is a combination of American and German tradition. For this particular iteration of the beer, the Schneider brewery came to America to craft this brew with the alternate Schneider-Brooklyner beverage being brewed in Kelheim, Germany. In our case, the Brooklyner-Schneider beer uses American Hops and brewing, but with the German yeast.
Brooklyn Brewing began way back in the late `80s, just like so many other Northeast craft brewers. Founders Steve Hindy and Tom Potter initially contracted their brews out to Matt Brewing Company until eventually obtaining an old factory which they converted to a brewery. Interestingly enough, Hindy learned to brew while staying in several Middle Eastern countries, where "possession and consumption" just so happen to be forbidden by law.
G. Schneider & Son is a family-owned brewery dating back to 1872. Until 1944 when the World War II destroyed it, they also owned the oldest wheat brewery in Munich. Currently, their operations can be found entirely in Kelheim.
A weizenbock is a wheat style beer that is an umbrella name for dunkelweizen and weizenstarkbier. The Hopfen-weisse is part of the weizenstarkbier, or strong wheat beer, category. These tend to have a clove or banana-like aroma and can include bubblegum or vanilla. The flavors follow suit and tend to have a spicy hop profile and sometimes-fruity taste. Usually, they are cloudy due to the commonly unfiltered nature. Since it is in the bock style, it also follows the higher caloric content of its brethren as well as the fuller body and plentiful aromatics.
Brewed by the Brooklyn Brewery and G. Schneider & Son, this weizenbock is a combination of American and German tradition. For this particular iteration of the beer, the Schneider brewery came to America to craft this brew with the alternate Schneider-Brooklyner beverage being brewed in Kelheim, Germany. In our case, the Brooklyner-Schneider beer uses American Hops and brewing, but with the German yeast.
Brooklyn Brewing began way back in the late `80s, just like so many other Northeast craft brewers. Founders Steve Hindy and Tom Potter initially contracted their brews out to Matt Brewing Company until eventually obtaining an old factory which they converted to a brewery. Interestingly enough, Hindy learned to brew while staying in several Middle Eastern countries, where "possession and consumption" just so happen to be forbidden by law.
G. Schneider & Son is a family-owned brewery dating back to 1872. Until 1944 when the World War II destroyed it, they also owned the oldest wheat brewery in Munich. Currently, their operations can be found entirely in Kelheim.
A weizenbock is a wheat style beer that is an umbrella name for dunkelweizen and weizenstarkbier. The Hopfen-weisse is part of the weizenstarkbier, or strong wheat beer, category. These tend to have a clove or banana-like aroma and can include bubblegum or vanilla. The flavors follow suit and tend to have a spicy hop profile and sometimes-fruity taste. Usually, they are cloudy due to the commonly unfiltered nature. Since it is in the bock style, it also follows the higher caloric content of its brethren as well as the fuller body and plentiful aromatics.
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