Pint-Sized Review: Wiesen Edel-Weisse
Posted by brianS on Sunday, July 20th, 2008 at 8:40 pm
I'm in a mello mood, perfect for a nice, refreshing hefeweizen. Today's selection: Georg Schneider's Wiesen Edel-Weisse, von Private Weissbier Brauerei G. Schneider & Sohn.
The label trumpets this as "USDA Organic". w00t. As you can see from the pic, it pours a slightly cloudy, golden color with a fluffy white head that dissipates quickly with little lacing. The aroma is slight spicy, with bready and light lemon/citrus notes.
Georg Schneider's Wiesen Edel-Weisse
From B. United International's commercial description:
"Schneider's Wiesen Edel-Weisse was traditionally brewed for the Octoberfest in Munich. The term 'Wiesen' in Germany means meadow, and it is a slang term for Octoberfest.
Many years ago, the beer brewed for Octoberfest was not necessarily the standard maerzen style lager beer associated with the event today. At this time, there were many styles of beer brewed there. The festival was in October rather than September, and it was often quite cold out, making necessary richer and stronger beers. Thus, Schneider's Wiesen Edel-Weisse was made to be warming. It was quite full bodied, as the malt contained a fair amount of unfermentable sugar. In order to balance such a beer, it had to be brewed with more hops for balance, resulting in more noticeable hop character than is usually found in hefe weizens.
By law, German brewers must have their production facility in Munich in order to participate in the Octoberfest. Thus, Schneider had to leave the Octoberfest in 1942 when their Munich brewery was destroyed in the war. Fortunately they have chosen to re-create the style for the American market.
From the makers of the sublime, yet powerful Aventinus and the even more spectacular Aventinus Eisbock, as well as the highly respected Schneider-Weisse, which THE Michael Jackson described as perhaps the classic example of the style.
Water, organic wheat malt, organic barley malt, organic cascade and hallertauer hops, yeast. Original bottle fermentation. 6.2 pct ABV, in a 500 ml bottle ($3.99 at my local Bevmo). Despite the use of Cascade, this is not an over-hopped hefe. It's plenty spicy from the wheat and yeast already, and the hopping simply supports those flavors.
This is an eminently and imminently drinkable beer, but because of the bottle fermentation, it would age pretty well for a hefe, and might even take on more complexity as the spicier edges smoothed out. But I like it as is. Spicy and effervescent on the tongue, with hints of bread-yeast and lemon, then perhaps a little green peppercorn on the back tongue. A beautiful afternoon beer, perfect for smoking ribs on the Weber. Hey! What a great idea!
Now, what to drink in 2-3 hours when the ribs are done?? Hmmmm.
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ok.... this beer seems right up my alley.
"what to drink in 2-3 hours when the ribs are done?" Might I recommend Duck Pond Syrah out of Eastern Washington. Don't let the duck on the label fool you. It is tasty!
part II coming wednesday, even though the rib-snarfing happened last night. I wanted to space things out a bit. And with my Bevmo hall, I should be able to produce reviews for months
brianS,
Went to Monk's in Philly per your recommendation. Didn't have enough time to do it justice due to our schedule, but we snacked on some apple sausage (delicious) and tipped back an Urthel Vlaemese Bock. I liked it quite a bit, but I really wish I would have had more time to work through some of the beer list.
Thanks for the tip!
yup, great bar. Too bad it has been "discovered" by professional types in the Philly area. I bet it was really great when it wasn't so over-crowded. I'm glad you enjoyed the place.