Copyright 2006: B. United International Inc., All rights reserved.
Note: Dry-hopping is extremely unusual/new in Germany…The German Reinheitsgebot does not mention it ….it may be the first German beer/ale dry-hopped!

Open fermentation at 68 F/20 C for one week, then transferred to cylindro-conical tank containing dry hops. Fermentation is completed in this tank and the beer rests on dry hops for one week total.



Picture: Georg Schneider VI, Garrett Oliver and Hans-Peter Drexler discussing the project..

Hops are dropped/removed and the beer is dosed with normal Schneider speise [original Schneider yeast and malt sugar] and bottled. Transfer to cold storage at the end of bottle re-fermentation.

The Beer Dinner:



Picture: Offical menu from the May 9th, 2007 beer dinner / tasting with Garrett Oliver & Hans-Peter Drexler.
B. United International Inc. > Beer Collection > Germany > Schneider Brooklyner Hopfen Weisse
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