A couple weeks ago, I posted a review of the Schneider-Brooklyner Hopfen Weisse, brewed by Garrett Oliver at the Schneider Brauerei. In his beer, he dry-hopped with local Hellertauer hops and fermented the brew with the Schneider house yeast. This version, the Brooklyner-Schneider, was brewed by Hans-Peter Drexler at the Brooklyn Brewery in New York, using American hops. The recipe was essentially the same, but the hops used and techniques used at the two breweries led to considerably different final products.
Weizenbock / 7.80% ABV
Look: Blew the cork off this weizen and poured into a weisse glass. Hazy, dark orange brew, with a beautiful finger-thick head. Nice, creamy head from the pour, which eventually dissolved into a thin film on the top of the beer. Like the Schneider version, aggressive and visible carbonation.
Smell: Strong citrus smells, with lemon, orange and grapefruit most obvious. Amarillo and Palisade hops are in the nose too, and a slight touch of the alcohol back.
Taste: Sweet Christmas, this is a sweet beer! Incredibly hoppy and spicy – definitely doesn’t fit the profile of a weizenbock. Instead, tastes much closer to an American IPA. Not too bitter, but a bit of a bite from the easily apparent alcohol. Nice citrus and grassiness at the front of the sip, and pine and hops to finish.
Mouthfeel: Medium body, medium weight and a bit of stickiness. Great, balanced carbonation.
Drinkability: Probably comes down to my love of American “extreme” beers, but I prefer this version to the Schneider-Brooklyner Oliver brewed in a more traditional style. Really delicious and pleasantly warming. A great, successful experiment taken on my Drexler.
Hats off to both of these brewers for their fantastic collaboration!