We were
treated to a very special meet the brewer event at Port Street Beer House the
other night. On a flying visit to the UK to judge in the International Brewing
Awards in Burton-on-Trent, Hans-Peter Drexler, brewer at world famous
Schneider-Weisse found time to keep us entertained.
And
entertain us he did. With 30 years in the business, he knows a thing or two
about the industry and beer generally; as well as possessing an unrivalled knowledge
of wheat beer. Topics covered included the conservatism of Bavarian drinkers,
the threat from the off-trade and what the future holds.
Of course,
some beer was sampled. There were seven samples in all, coupled with German sausages
and sauerkraut and finished off with smoked cheese.
Original
Most people
come to Schneider-Weisse in Britain via the Kristall variety but this is where
it all started. Twenty years ago, this was still accounting for over 90% of sales.
Mahogany coloured, it’s a very pleasant mix of banana, nutmeg and clove.
Nelson
Sauvin
This is a
7.3% pale golden weizenbock. Quite refreshing; the Nelson Sauvin did a good job
in balancing out the expected wheat flavours.
Hopfenweisse
I’ve had
this before and it’s a cracker. An 8.2% wheat doppelbock, it beautifully
combines the best of both worlds; wheat flavours and a powerful
citrus-pineapple hop kick.
Aventinus
This is
another of the original Schneider beers and comes in at 8.2%. Ruby coloured, it
had liquorice, plums and roast flavours. I didn’t care for it really as the
buttery element dominated too much and I don’t like that in darker beer.
Aventinus
Barrique
This was an
8.2% barrel-aged version of the above. Much
richer and with vinous flavours, it was a big improvement.
Aventnus
Weizen-Eisbock
A dark,
reddish-brown beer that, at 12%, isn’t for the faint hearted. Tasty with very
rich flavours with Christmas cake perhaps being the best analogy.
Eisbock
Barrique
This 12%
head-spinner was matured for 15 months in Pinot Noir barrels. It split opinion.
The crowd that only have to hear the words “barrel-aged” to go into an
onanistic frenzy loved it. Others just left it. I drank mine, but was left
unmoved by its mix of wood and vanilla.
Thanks to
Hans, the folks at James Clay and everyone else for a very interesting evening.