Tag: brewing

The “Bavarian Herodotus”

/ Matt Talley

I sat down last night with a ½ liter glass of Schneider Brewery’s Aventinus Dopplebock – there was TV and snacks involved as well.  I can’t say enough good things about this beer.  It goes amazingly well with dinner (veg or carnivore style), it is a fine brew to enjoy after a stressful day, and is nice on a warn summer day curled up in the hammock mit mein frau und kleine welpe.

I actually found this premium brew the first time at 99Bottles in Federal way.  I have had regular weight Schneider Weiss on a number of occasions and our local pub serves it in a Schneider-branded Weissenglas, but somehow the Dopplebock escaped my attention while living in the cold Prussian north.  It is named for Johannes Aventinus (1477 –1534) who was a Bavarian historian and philologist. He wrote Annals of Bavaria, a valuable record of the early history of Germany and was/is called the “Bavarian Herodotus,”

Schneider is advertised as “Bavaria’s oldest wheat beer brewery” though what that truly means is not 100% clear – oldest family owned, oldest in one place, oldest just brewing wheat, oldest with a charter, ect…?  They do strictly follow the Reinheitsgebot – german beer purity law – and the current owner/brewer, Georg Schneider VI, is a direct father to son descendent of Georg Schneider I, who acquired the rights to boil wheat beer from King Ludwig II. in 1872.

The beer itself is a murky brown with a ruby tint.  It pours smoothly and finishes with a fine thick foam head.  The taste is amazing: velvet smooth with hints of clove, banana, bread, cinnamon, vanilla, milk chocolate & cherry aromas present. Those Bavarian yeasts make my heart beat so…  It is like a proper dunkelweizen crossed with a beer float.

One pint is great! and it would be easy to have a second with the right buddy and I might be talked into a third, but with the high alcohol content I would need help home after #3.  Normally a beer with 8.2 abv doesn’t really spin my wheels, but you truly can’t taste the booze unless you are careless and let your glass get too warm.  I give this brew my heartiest recommendation.

Ich Liebe Weißbier

/ Matt Talley

As I live in the beer capital of the world and great beer swirls all around me, I feel that there is no reason to drink sub-par beer. As my particular favorite fermented beverage is wheat beer, I thought about having a blind taste test that included a group of multi-national friends to see which of the most popular and available brands I should buttress with my patronage and financial support. The Beer Fairy (we are big buds – exchange Christmas cards and all that) stopped by our flat this past weekend and left eighteen (18) different quality brands of Hefeweissen (or just plain “weisse Bier” as we were repeatedly corrected by a German participating in the event). My darling bride graciously volunteered to be the beer wench/test focal for the evening along with another friend – both sporting dirndls, making for an authentic German beer drinking atmosphere (they are both getting some good stuff for this added and appreciated surprise detail). The tasting was loosely organized along the lines of a blind taste test – very loosely.

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All 18 Hefeweissens we tested and a few other kinds of beer consumed after the testing. This shot was taken on the way to the recycling center the next day. I know my neighbors looked out their windows as I lined up the bottles for the picture and thought, ‘Crazy American, what is he doing now…‘

It wasn’t a test that would hold up to scientific peer review: Pallets were not cleansed before and after tasting, the beer was swallowed after the tasting (spitting good beer in my house unless you are having a heart attack will get one unceremoniously booted out the door!), the participants were seated together and were allowed to talk about the beer and/or each other’s mother if they so desired, food was served with the beer, there was not a control group given the same beer each time, no random sampling of participants from the overall beer drinking population was used. Multiple tests were not conducted under exacting standards, etc… This was a gathering of like-minded friends who just like beer. So, if you are reading this and you work for one of the companies that we decided sucked – sorry, but it is going to be real hard to sue me for posting an OPINION on my VERY obscure, almost NEVER read (…save for a couple of friends and a crazy English woman…) website/blog.

Just before 7:00pm on Friday, guests started showing up and we sat down for an evening of semi-scientific research. A few were late and a couple had to leave early, so the testing had to accommodate this flow of testers. All counted, there were three Americans, one Scot, one Swede, an Englishman, and three Germans who participated as testers and a good number of significant others and onlookers drinking wine and the hard stuff for the duration. Of those who participated in the actual testing: two were women, seven were men, and we ranged from twenty-two to thirty-six years old. Our dirndl-clad test administrators kept us well stocked, washed glasses between rounds, and delivered mini-pizzas and other snacks fresh from the oven. We had music playing in the background and a slide show of 350+ beer and weisse Bier related images scrolling on the big screen throughout the evening.

Going into this test I just knew that my personal favorite, Franziskaner Hefeweissen would come out on top and that my second favorite, Franziskaner Weissen Dunkel, would place well (I am brand loyal). Though, I was open to try other options to see how they faired against mein Lieblingsbier. I picked regular Franziskaner out the minute it touched my tongue and it was the only beer I gave the top score to, but I was somewhat surprised by the overall result. Here is a link to the results of the overall test and scorecard templates if you are interested, but the top five beers we tested, listed in ascending order, were:

#5: Franziskaner Hefeweissen (I was appalled!)
#4: Edinger Weisse
#3: Schneider Weisse
#2: Franziskaner Weissen Dunkel
#1: Paulaner Hefeweissen Dunkel

As you can see, the Dunkel Hefe’s scored the highest marks and that could either be because of the group of testers selected or because it just tastes better – not real sure… One thing to note though was that although Paulaner had the #1 beer, the brewery also produced the beer that came in second to last: regular Paulaner Hefe Weissen. Odd…

In dead last place was Schoefferhofer Hefeweissen. It wasn’t drinkable (one of the testers scribbled “never again” on his score card as a comment for this beer) and one would think that production of such a concoction would have already ceased due to an angry pitchfork wielding Bavarian mob storming the gates of the brewery.

The evening was a rousing success: lots of beer and food was consumed, there were no fights or broken furniture, no one got sick, no hookers showed up, not one person was locked out of their house by an angry wife/girlfriend, and we agreed to do this again in six or eight weeks to test the quality of local Pilsner (though I might expand the rules to include Czech beers as they are the ones that invented Pils…). Most of the credit for the successful evening goes to Laurel and Megan, who were so gracious to us all, even after we got loud – and I need to give a special note of thanks to Karin, who made all the yummy snacks and testing glasses possible.

Homebrew

/ Matt Talley

What is it about the Pacific Northwest and home brewing? Everyone and their dad either brews their own or has at some point in the past. As a lover of fine fermented wheat beverages, I am intrigued. There is an issue of time: I don’t really have any to start a new hobby where I have to buy a bunch of stuff upfront. I already have this bike addiction, way too many tools, enough mountain gear to outfit a full big wall Himalayan expedition (Really!), and at least 7 pairs of different sport-specific shoes. As the weather has started to turn it has let my mind drift to thoughts of BBQ, laughter, and beer. I started thinking about a medium to large gathering at the new house and how cool it would be to brew some beer for the shindig. It was just whimsy until I remembered that Daniel, my beer/coffee snob coworker, was a master brewer. I cornered him in his cube one morning and offered to buy all the ingredients and provide all the manual labor if he would brew 10 gallons of wheaty nectar for my party. Daniel is not a Weissen fan (we can’t all be perfect) and only agreed to lead the battle if we brew 1/2 of the planned 10 gallons (this will make 17.75 12oz bottle six-packs or 4.5 cases) as wheat and the other half as a heavy gravity IPA. I agreed and a couple of days later we took off at lunch and went to the local brewing supply store for all the ingredients. We bought the malt and wheat extract, yeast, sugar, and 15 ounces of hops. The hops were Kelly green in color and wrapped in rectangular one ounce C02 flushed clear plastic bags. When laid out on the table it made me fill like I was doing something illicit, as I have not seen that much green stuff in little baggies since college.

Bottle caps, hops, yeast, wheat extract and other brewing stuff.

Without the cost of labor or power or taking into account the cost of Daniel’s kegs, carboys, capper, etc… I am paying about $6.00 per six-pack for what should be GREAT beer with an alcohol content above 8%. Not too shabby. In addition to beer, we are planning on roasted meat, veggies, grilled corn, salads, fresh bread, wine, some store-bought brew (just in case there are Philistines about), music, a fire that night, and hopefully the cops won’t get called.