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Family |
| Grown into the sixth generation by now, we lead our family owned brewery successfully, independently and autonomously. Our family personally guarantees the quality of our wheatbeer. Our family personally stands for a true relationship with our partners and customers. Throughout all generations we have remained brewers with all our body and soul. We (and our entire staff ) look at the brewery not as business as usual but as a place to realize ourselves.
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FanClub |
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Fermentation |
| The malt sugar contained in the wort is converted into alcohol and carbonic dioxide. Unfermented components are called "residual extract" and provide the full body to the beer.
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Fermentation cellar |
| Here the yeast is pitched and causes the wort to ferment. (primary fermentation). The yeast converts the malt sugar into alcohol and natural carbonic dioxide.. Primary fermentation takes several days at our brewery. The original open fermentation is still enforced with us. If a certain percentage of alcohol is achieved, the yeast stops its activity itself. Our Weissbier is now ready for bottling.
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Fermentation temperature |
| is the temperature at which the wort in the fermentation cellar commences to ferment.Top fermenting brews are fermented at warmer temperature while bottom fermenting brews ferment at between 4-8° C. [37 - 41 F]. Due to lack of cooling technology, therefore, brewing was only possible in the cold season in the Middle ages.
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Foaming 1 |
| takes place in excess if Schneider Weisse was kept too warm or if the wheatbeer glass was not rinsed cold enough prior to pouring. Foaming has nothing to do with the age of the beer [too young/too old].
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Foaming 2 |
| during bottling is no problem for us as carbon dioxide does not develop until secondary fermentation in the bottle.
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Foehn |
| is called the warm, dry fallwind, which often blows from the northside of the Alps downvalley. It can cause a great deal of indisposition to many a people sensitive to it. Headache, weariness and mental irritations appearing in this context can be eased with one Schneider Weisse [see hops]
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Franchise-system |
| After Elector Maximilian I. had acquired the monopoly for brewing wheatbeer he organized the sales of wheatbeer through breweries of brown beer that could not be brewed during summertime and via special wheatbeer outlets.
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Future |
| Today Bavarian wheatbeer market is considered nearly saturated, while the markets in the northern part of Germany and the former East Germany are rated as growth areas, especially as this Bavarian specialty does not face any directly competing style in those markets. Furthermore the number of wheatbeer connoisseurs in Europe and around the world are growing, too. Schneider Weisse can now be enjoyed in Europe, America, Canada, Hong Kong and even in the Dominican republic.
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