Many years ago, the beer brewed for Octoberfest was not necessarily the standard maerzen style lager beer associated with the event today. The festival was in October rather than September, and it was often quite cold out, making necessary richer and stronger beers. Thus, Schneider’s Wiesen Edel-Weisse was made to be warming. It wasfull bodied, as the malt contained a fair amount of unfermentable sugar. In order to balance such a beer, it had to be brewed with more hops for balance, resulting in more noticeable hop character than is usually found in hefe weizens.
A wooden cask will be tapped today, 6 pm at Deckard’s Kitchen & Kegs.
Deckards Kitchen & Kegs
650 Ponce De Leon Avenue
Atlanta, GA 30308