Schneider Aventinus Weizen-Eisbock from Weisses Bräuhaus G. Schneider & Sohn GmbH in Kelheim, Germany
Aecht Schlenkerla Rauchbier Märzen from Brauerei Heller-Trum / Schlenkerla in Bamberg, Germany
Neuschwansteiner, Doppel-Hirsch & Holzar-Bier from Der HirschBrau in Sonthofen, Germany
Salvator Dopplebock from Paulaner Brauerei in Munich, Germany
Georg Schneider’s Organic Wiesen Edel-Weisse from Schneider-Weisse in Kelheim, Germany
Weihenstephaner Festbier from Bayerische Staatsbrauerei Weihenstephan in Freising, Germany
Bitburger Premium Pils from Bitburger Brauerei in Eifel, Germany
DAB Original from Dortmunder Actien Brauerei in Dortmund, Germany
Schöfferhofer Hefeweizen from Binding-Brauerei AG in Frankfurt, Germany
Weihenstephaner Hefeweissbier from Bayerische Staatsbrauerei Weihenstephan in Freising, Germany—the worlds oldest existing brewery.
Battle of the Dunkelweizen’s! My wife made an amazing lamb curry tonight, and since dunkelweizen’s go great with curry, I thought why not try both.
WEIHENSTEPHANER HEFEWEISSBIER DUNKEL
NOTES: Pours to a lovely hazy chestnut brown in a thick off white cap that stuck to the sides of the glass and skimmed top of the brew the entire way down. Smell is of banana bread, toffee, brown sugar and wheat. Taste is much the same, with the brown sugar to start and the banana at the back, however the wheat taste is very prominent throughout. Creamy and smooth body with medium carbonation. Really a fantastic beer and one that will be hard to top.
ERDINGER WEISSBIER DUNKEL
NOTES: Pours to an even lovelier hazy walnut with a thick off white cap that stuck to the sides of the glass but pretty much disappeared on the top of the liquid. Smell is of a mild chocolate malt with a bit of banana. Almost non-existent; I really had to stick my nose in and get a good sniff to smell this. A bit of maltiness to start out with in the mouth, a bit of coco powder with an earthiness at the back. Very mild and clean with a bit of a yeast from the wheat, but not very prominent at all. Thin body with light carbonation. Overall it’s good, but the Weihenstephaner blew it out of the water.
HISTORY: This brew is the result of the long friendship of Brooklyn brewmaster Garrett Oliver and Schneider brewmaster Hans-Peter Drexler. Each brewmaster brewed essentially the same pale, hoppy weissbock in the others brewery, but with different hopping to reflect the local hop flavor.
NOTES: Schneider version. Pours to a very cloudy hazy organgy-yellow. Head disappeared right away to just skimming the top. Smells of citrus hops and overripe bananas. Taste was high on the citrus, low on the bananas. An overall yeasty flavour seems to be very prevalent as well. Hop extract flavours as well (compared to fresh hops). Alcohol was also front and centre. As the beer warmed it turned kinda syrupy.
NOTES: Clear yellow. Thin white head. Virtually no smell. Taste was watery and boring. This was designed to get drunk on fast and to keep drinking all night.
NOTES: Nearly black in appearance with amber/orange hues and a cream coloured head. Looks great. Roasted malt, dark chocolate, molasses, with hints coffee on the nose. Taste was of roasted malts with a bit of coffee and dark chocolate. Bit of metallic in the finish but that could be from the can. I would try this again if it were in a bottle or on tap.
