Schneider Weisse and Brooklyn Brewery Create Hopfenweisse

In 2007, Schneider Weisse and Brooklyn Brewery collaborated on two versions of Hopfenweisse. Georg Schneider VI, Schneider brewmaster Hans-Peter Drexler, and Brooklyn brewmaster Garrett Oliver developed the project around the same basic recipe, but each brewery used ingredients from its own region. Schneider brewed its version in Bavaria, while a second version was brewed in New York. The collaboration combined the strength and fermentation character of a Bavarian wheat Doppelbock with unusually prominent hop aroma and bitterness. Schneider’s version used Hallertau Saphir hops and continued as TAP5 Meine Hopfenweisse, while the Brooklyn version used American hops. The project became a prominent early example of German wheat-beer brewing intersecting with the hop-forward approach associated with modern American IPA.