Schneider Weisse – The Tap Takeover

Draught Diversions is the catchall label for mini-rants, think-pieces, and posts that don’t just focus on one beer here at The Tap Takeover. We hope you don’t grow too weary of the alcohol alliterative names we use…

It has been a little over a year since I cobbled together one of these posts highlighting breweries I’d like to visit so I figured it was time to add to the growing list of breweries on my bucket list of breweries to visit. A lot can happen in a year, like a brewery gaining entry into NJ giving me (and many lucky consumers) exposure to their beer for the first time. Last year, Bell’s Brewery entry into NJ was one of those breweries and as such, they made the list of breweries I’d like to visit last year. Same case for one of the breweries on today’s list. All that said, like the last few times I’ve made one of these posts, I’m going alphabetically with this list.

Allagash Brewing Company | Portland, ME | Established 1995 | Total # of Allagash beers checked in on untappd: 7
Allagash Beers reviewed at The Tap Takeover: Black and Pick Your Own

If one were to carve out a Mount Rushmore of American Breweries, then Allagash would be an immediate and unanimous choice. Only one other brewery in the US has embraced the Belgian art and science of brewing near to the extent that Allagash has and I mentioned that brewery in a previous “breweries to visit” post. One of the differences: Allagash is largely the outgrowth of one man’s vision and still a fiercely independent brewery.

Rob Tod started Allagash in 1995 at a time when few breweries were producing Belgian style beers. Belgian beers weren’t nearly as present as they are today outside of maybe Chimay and Saison du Pont. Allagash’s Belgian Witbier, simply White is a nearly perfect beer and one of the Independent/Craft Beers you’ll see on tap nearly everywhere. It is a beer that tows the fine line of mass appeal and beer geek appeal. Their Saison is one of the best, widely available American interpretations of the style, and their Tripel is a clean, delicious interpretation of the style.

Where Allagash manages to elevate their game is in how they embrace barrel aging and wildly fermented beers. Barrel Aging is a storied process, some would say art, of beer brewing, and Allagash’s Curieux, their barrel-aged Tripel, is a sublime beer. Allagash’s Coolship is the largest open fermentation facilitation devices in the country. A coolship allows the ingredients of the beer to play with the environment and produce some very unique beers. I’ve only had one of those complex, delicious beers, but I need to get my hands on some more.

Image courtesy of Allagash Brewing’s Web Site

Rob Tod was recently awarded the prestigious James Beard Award, specifically, the 2019 Outstanding Wine, Spirits, or Beer Producer. He’s only the 4th beer person to receive the award. That and the brewery’s legendary status are reason enough to encourage a visit to the brewery in Portland, Maine.

The Bruery | Placentia, CA, | Established 2008 | Total Bruery / Bruery Terreaux beers checked in on untappd: 12
Bruery Beers reviewed at The Tap Takeover: Autumn Maple (The Bruery) and Beret (Bruery Terreaux)

Images courtesy of The Bruery’s Web site

One of the craftier and “artisanal” of breweries, the Bruery focuses on Barrel Aged and high end beers. Only recently did they sell beer in anything other than 750ml bottles, for example. Big stouts with flavorful adjuncts on the one side of the Breury, with the Terreaux side focusing on sours and more Belgian inspired open fermentation wild ales on the other side. Both sides of Patrick Rue’s brainchild offer complexly flavored and extremely potent beers.

I’ve thoroughly enjoyed the 12 Beers of Christmas series of beers they’ve released every year, with each annual release inspired by one of the days of Christmas, my favorite being the 8 Maids-A-Milking Imperial Milk Stout, which is also the first beer I had from The Bruery.

Like many breweries, The Bruery has some beers available only on site. Additionally, they have a bottle program Society that is available to folks who live close enough to pick up their bottles at the brewery.

For some really great insight into The brewery, John Holl interviews owner and founder Patrick Rue on the Craft Beer and Brewing podcast .

Jack’s Abby Craft Lagers | Framingham, MA | Established 2011 | Total Jack’s Abby beers checked in on untappd: 4
Jack’s Abby Beer reviewed at The Tap Takeover: Post Shift Pilsner

Images courtesy of Jack’s Abby’s Web site

A brewery focused largely on Lagers? Count me in. I didn’t know too much about this brewery before 2019 began seeing as they are in Massachusetts. I’d heard and seen talk about them around Beer Web and Social Media ©, but that’s about it until I saw them with a tent at the Meadowlands Beerfest in February announcing they’d be entering NJ Distribution.

I’ve been really drawn to my Germanic roots when it comes to beer as of late, really appreciating the elegance of a well-crafted pilsner and how good a low ABV (“crusher”) of a tasty lager can be. Take their Hoponius Union, an India Pale Lager. A hop-forward lager that is one of the best lagers I’ve ever had and was recently named the best Lager by Beer Advocate. The beer has the lovely floral/fruity hop finish you’d expect from a classic IPA, but it is most definitely a lager. Jack’s Abby has a few variants on this one I need to try.

For quite a few years in the early 2000s, my wife and I would follow my cousin’s travel hockey team. Specifically, his team played annual tournaments in Massachusetts and we always stayed in Framingham, which is where Jack’s Abby is located. Unfortunately, our “hockey groupie” days were both before Jacks Abby existed and before I had this deep an understanding and enjoyment of Craft Beer. Jack’s Abby may be the Massachusetts brewery, in a state rich with iconic breweries, I want to visit most.

Owner Jack Hendler chatted with Jamie Bogner on episode 59 of the Craft Beer and Brewing podcast .

Schneider and Weisse/G. Schneider & Sohns | Kelheim, Bayern German | Established 1872 | Total Schneider & Sohns beers checked in to untappd: 6

Schneider’s lineup with new labels. Image courtesy of G. Schneider & Sohns

I took a look at the German breweries whose beers I’ve enjoyed and every one of the six beers I had from Schneider Wesse have been absolutely outstanding. Wheat beers (Hefeweizen, Dunkelweizen, Dopplebock, Eisbock, and Weizenbock primarily) are a German specialty and quite a few of the more well known German breweries (and likely double the amount of lesser known German breweries) brew wheat-only beers. From what I’ve consumed and enjoyed, it is hard to argue few, if any, do it better than Schneider & Sohns.

Schneider & Sohns uses a numbering system for most of their beers, TAP 7, for example is their classic Hefeweizen, while TAP 3 is their designation for the alcohol-free beer.

It wasn’t too long ago when I first had their “Original” Hefeweizen, but it still stands out as one of the best Hefeweizens I’ve ever had. I wasn’t too familiar with the brewery at the time, but I saw an authentic German Hefeweizen on draught and I was extremely eager to get a pour. Their Weizenbock (TAP6) is maybe the best Weizenbock I can remember having. They also collaborated on a more hopped up Weizenbock with Brooklyn Brewery – Meine Hopfenweisse which is also delightful. Schneider & Sohns will brew a once a year specialty, barrel-aged Weizenbock beer they designate TAP X. I only had one of those, the one called “Marie’s Rendezvous” but I’m keeping an eye out for the next iteration.

Perhaps their crown jewel, in my opinion, is Aventinus Eisbock, one of the most unique styles of beer, the accidental beer. I touched up on the Eisbock style in my overview of Bocks, highlighting this beer specifically.

Image courtesy of Schneider & Sohns’s Web site

Here’s what G. Schneider & Sohns says about the beer:

Unfathomably sensuous

Magic and a black soul – the mahogany coloured, almost black “Eisbock” for sensuous indulgence, best served in a balloon glas. Matured in a special freezing process following a special recipe, with a soft, elegant body, but still intensive. Spicy flavours of plum, banana and clove reveal themselves along with a hint of bitter almond and marzipan. Tempting as digestif, to crepes, dark chocolate, Tiramisu and fully ripe parmesan cheese.

It is still one of the best beers I’ve ever had. A Top 10 all time for me. I’ve seen different vintages of this beer in stores, too, so I’m going to have to pick up some more soon.

That said, a trip to Germany would most likely include a trip to these fine purveyors of wheat beer

Bock, it sounds cool. Also, “Bock” rhymes with the Rock and he’s cool. However, not many people gravitate to the style, in today’s IPA-centric beer world. Could it be the goat? You’ll often see a goat on the bottle, label, or associated with some bocks. The goat is associated with the style because the brewers who came up with the style in Einbeck, Bavaria had a thick accent. As such, citizens of Munich pronounced “Einbeck” as “ein Bock” (“a billy goat”), and thus the beer became known as “bock”. To this day, as a visual pun, a goat often appears on bock labels. (Wikipedia) But what *is* a bock beer?

The simple answer is: A lager, but more so. Like stouts or IPAs, styles of Ales which themselves have several varieties, a Bock is a style of Lager which has several varieties (general from lowest in alcohol to highest in alcohol): Bock, Helles Bock/Maibock, Dopplebock, Weizenbock, and Eisbock. I’ll give a little highlight/overview of each variation and some example beers, including some I’ve had as well as some I hope to have some day.

Bock (List Bocks on Beer Advocate)

Bocks are a lagered style of beer that are heavier on malt than a standard Lager. A straightforward Bock will generally be sweeter than the standard lager, too. That malt and sweet profile often present in a caramel-like flavor that can also evoke nutty flavors. Perhaps the most widely known straight-up Bock is Shiner Bock the flagship lager from Spoetzl Brewery, one of the largest Texas breweries [distributed to 49 states] and the Lone Star State’s oldest. I’ve had it a few times and thought it was OK. Of the beers considered a standard Bock the one I’ve enjoyed the most is Samuel Adams Chocolate Bock, which for me is always a highlight beer in their Winter/Holiday pack. The sweetness level is increased by aging the beer on cocoa nibs to produce a sweet, tasty beer that makes for a nice dessert beer. They also brewed a Cherry Chocolate Bock in the past, which I hope returns. Typical ABV for Bocks is in the 5% range

Maibock / Helles Bock (List of Maibocks / Helles Bocks on Beer Advocate)

From my most recent untappd check in of Dead Guy

From the beers I’ve enjoyed, I don’t notice too much of a difference between a Bock and a Helles/Maibock, except for an increase in maltiness. Traditionally, a Maibock is a spring lager, but usually what differentiates the Helles or Maibock from the Bock is a slightly stronger hop presence. I called out the classic German Hofbräu Maibock in my Spring beer post, but perhaps the most widely know Maibock/Helles Bock from an American brewer is the iconic Dead Guy from Rogue Ales. Abita, Louisiana’s biggest craft brewery, celebrates Mardi Gras by producing Mardi Gras Bock every year. Summit Brewing, one of the larger breweries in Minnesota, produces a MaiBock, too. With a slightly stronger hop presence, the ABV can be a little higher. For example, Rogue’s Dead Guy ABV clocks in at 6.8%.

Dopplebock (List of Dopplebocks on Beer Advocate)

As the sound of the name may lead you to believe, a dopplebock is an amped up, or doubled, version of a standard Bock. Even maltier and sweeter than a Bock, the beer evokes more of a bready taste and flavor with the ABV up to 12% range. Of the varieties of Bocks being brewed, Dopplebocks seem to be the most prevalent/popular.

Some of the darker Dopplebocks may have hints of fruit or chocolate in the flavor profile or even use chocolate and/or fruit in the brewing process. Like the traditional association of goats with bocks, there is a tradition of adding the suffix “-ator” to Dopplebocks. This is because one of the first Dopplebocks was called “Salvator” (or Savior) and most breweries who brew a Dopplebock as part of their brewing portfolio use “-ator” in the name. One of the best in the world is Ayinger’s Celebrator, which I had once and need to have again. Unsurprisingly, Wehenstephaner’s Korbinian is an outstanding example of the style and New Jersey’s own Ramstein Winter Wheat is one of the most coveted American interpretations of the style (and probably one of the 10 best beers I ever had). I reviewed one of the more widely available (at least along the East Coast of America) Dopplebocks, Troegantor Doublebock.

Weizenbock (List of Weizenbocks on Beer Advocate)

Perhaps my favorite of the bock styles is the weizenbock, or as translated, “wheat bock.” The description, as untappd suggests, can be considered a “bigger and beefier version of a dunkelweizen.” When crafted well, a Weizenbock can evoke the best of two beers – the malt and stone fruits evoked by Dopplebocks coupled with the clove and banana evocations of a Dunkelweizen or Hefeweizen. Some say (actually, All About Beer, specifically) that a Weizenbock is a “perfect marriage of styles.”

It would probably be expected that German brewers excel in this style. The aforementioned Weihenstephaner brews a great one in Vitus (pictured above, borrowed from their website is probably my favorite) and Schneider Weisse (who brew mostly wheat beers) have a few excellent Weizenbocks in their portfolio, including Mein Aventinus (TAP 6), Marie’s Rendezvous (TAP X), and a collaboration with Brooklyn Brewery called Meine Hopfenweisse. Of the US breweries, Victory’s Moonglow Weizenbock is one of my annual fall favorites and Neshaminy Creek’s Neshaminator is also quite good.

Eisbock (List of Eisbocks on Beer Advocate)

From my untappd check-in, September 2015

Lastly, we have the mistake beer, if beer lore and legend are to be believed and perhaps the rarest style of beer. According to the legend, a young brewery worker fell asleep during a brew and part of the water froze leaving a much stronger Bock than the young brewer or his boss could ever imagine. The resulting Eisbock is one of the richest, most sumptuous beers brewed.

The “Eis” in the name is from partially freezing a dopple and extracting the H2O ice, which allows the alcohol to have a much more noticeable presence and a deeper brownish/reddish hue and an overall thicker beer. You could also say a Belgian Quadrupel is similar to an Eisbock, in some ways. Like a Quadrupel, an Eisbock possesses a much stronger stone fruit/plum and sugary taste. Some may potentially find it cloying if they aren’t expecting it, but the sole Eisbock I had from the great aforementioned Schneider Weisse, Aventinus, is also one of the 10 or so best beers I ever had. Ramstein brews one (as recently as January 2018 at 16.5%), they call Eis Storm Eisbock while Tank Bender is the occasional Eisbock (aged in bourbon barrels!) produced by Founders which I would absolutely love to try, but I think the most recent brewing of it was a brewery-only release. Another well regarded Eisbock from Germany is Kulmbacher Eisbock which I want yesterday. The style is also supposedly illegal in some ways…

freezing a beer and removing more than 0.5% of its volume is illegal without a license. There’s an email exchange between someone at the Alcohol and Tobacco Tax and Trade Bureau and a brewer, posted in a Reddit r/homebrewing discussion that makes this pretty clear.

So, making Eisbock by removing more than 0.5% water volume is basically illegal. But, it is also openly brewed by several craft breweries, and it seems the TTB knows about this craft beer level production, but has chosen not to act on said knowledge.

So there you have it, 5 varieties of one style – the Bock Beer. More popular (I assume) in Europe, especially Germany and its neighbors, but a style with a wealth of flavor profiles that illustrates how much can be done even with a less popular (not-quite-obscure) brewing style.

Tag: Schneider Weisse

Draught Diversions: 4 Breweries to Visit, Part 4 of a Series

Styles in Focus: Bock Beers