Schneider Weisse Tap 5 Meine Hopfenweisse
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Tasting Notes
The aroma layers classic Bavarian wheat character — banana, clove, a touch of vanilla — with a pronounced dry-hop presence that pushes resinous, citrusy, and herbal notes forward in a way rarely seen in the style. On the palate, ripe stone fruit and spicy phenolics from the yeast sit alongside a grassy, almost piney hop bitterness. The body is full and slightly chewy, as you'd expect at this strength, with a warming alcohol presence kept in check by the carbonation. The finish is long and drying, with hops and wheat malt trading off rather than one dominating.
About the Brewery
Schneider Weisse is one of the oldest and most respected wheat beer producers in Bavaria, based in Kelheim and tracing its roots back to 1872. The brewery has historically been a standard-bearer for traditional Hefeweizen and Weizenbock, but Tap 5 — developed in collaboration with Brooklyn Brewery's Garrett Oliver — marked a deliberate leap into hop-forward territory. Their Tap series showcases range and experimentation without abandoning the Bavarian yeast-forward foundation the house is known for.
Food Pairings
The beer's full body and fruity-spicy yeast character make it a strong match for roast pork or Schweinebraten, where the malt sweetness echoes caramelized drippings. Aged Gouda works well because its nutty, crystalline sharpness contrasts the soft banana and clove. A hop-inflected wheat beer at this strength can stand up to mildly spicy Thai dishes, where the fruity esters soften the heat without clashing. Dark rye bread with caraway and smoked fish is a natural pairing — the phenolic yeast mirrors the rye and the hops cut through the richness.
Style Guide
Weizenbock is essentially a wheat beer scaled up: more malt, more alcohol, and a fuller body than a standard Hefeweizen, typically falling in the 7–9% ABV range. The style originated in Bavaria, with Schneider's own Aventinus being one of its defining examples, and it shares the same top-fermenting wheat yeast responsible for banana and clove aromas. Where it differs from a regular Weizen is in its weight and complexity, and where it differs from a standard Bock is in the wheat-derived fruitiness and spice that yeast character provides rather than purely malt-driven character.