Bottoms Up

Beer and wine in the Bay Area and beyond

Toronado in San Francisco plans a Schneider Weiss-Bock night; Hebrew 11 night and a La Folie night

By William Brand
Tuesday, November 20th, 2007 at 9:23 pm in Uncategorized.

Wednesday, Nov. 28, 5 p.m.
New Belgium La Folie on tap.
Schneider Night.

Wednesday, Dec. 6, 5 p.m.
He’brew night, featuring He’brew 11 and Bourbon Barrel-Aged Bittersweet Lenny’s R.I.PA.

How’s that for a full bill? David Keene, the Toronado’s proprietor says he has two five gallon kegs of New Belgium’s extremely hard-to-find, sour, Belgian-style La Folie and he’s going to put it on tap next Wednesday night.

New Belgium La FolieEver since La Folie won a gold medal in the sour beer category at the Bistro’s Barrel-Aged Beer Fest last month, I’ve been flooded with calls and emails from people trying to find it. I foolishly said it’s available in bottles and it is – at the brewery in Fort Collins, CO.

For the record, La Folie (French for ‘the folly’) is 6 percent alcohol by volume beer, brewed with bretanyomyces – wild yeast, then aged two years in a wooden barrels. It’s sour, from the yeast, but it has a real malt backbone that balances the sourness. Experts compare it to either a Belgian Lambic or the original Rodenbach, the sour red ale of Flanders. New Belgium’s brewer Peter Bouckaert worked at Rodenbach in Belgium before going to work for New Belgium – so there’s a connection there.

The big event next Wednesday night is the Schneider fest. There’s a story here. Private Weissbierbrauerei G. Schneider & Sohn is a Bavarian brewery specializing in wheat beer. The family-owned brewery outside Munich makes a range of wheat beers, but their special is Aventinus, a wheat beer double bock,strong, 7.7 percent and lively.

Aventinus Weizen-Eisbock is 12 percent, kind of an intense Aventinus. Schneider beers are impAventinus Eisbockorted by B. United International, which imports a number of quite exotic, interesting beers. The founder Matthias Neidhart, who is German, explains the brewery discovered 60 years ago that sometimes when shipping Aventinus, bottles froze. The freezing separated water from the beer, leaving a concentrated, stronger beer.

Now the beer is deliberately frozen, creating an entirely different product. Neidhart also ages Aventinus and sells the aged product. But it’s never been seen out here on the West Coast, sadly.

See you at the Toronado.

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