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Georg Schneider’s first wheat beer lexiconWheat beer to read, look at, experience, marvel and smile.For wheat beer experts and those who want to become one. Here we offer you a wheat beer-knowledge pool. |
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Pasteurization |
| Is called the immunization of food against bacteria through heating. It destroys, however, not only bacteria but also the yeast . We refuse pasteurization for our products. Our wheatbier is a natural product throughout that is of limited shelflife. . Therefore the minimum shelflife is imprinted on each bottle. All our wheatbeers have a minimum shelflife of 7 months at least.
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Perfection |
| For selective individualists we also offer the Schneider Weisse in a 0.3 l [11.2oz] bottle with a special matching glass designed for it . For on-premise outlets we have developed a special innovative draft system that enables us to offer the original Schneider Weisse on draft, thereby maintaining the integrity of its original flavor and taste profile.
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Pouring |
| In order to pour a wheatbeer garnished with a beautiful lace of foam, you should heed the following guideline: Use an authentic Schneider Weisse glass, rinse the glass with cold water , don't wipe the glass dry , open the bottle carefully so that the carbon dioxide, which is "caught" in the bottleneck, can escape slowly , hold the glass diagonally and then pour Schneider Weisse cautiously into the glass.
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Privilege to brew wheatbeer |
| Used to be a monopoly of the sovereigns in Bavaria. Only elector Karl Theodor allowed all breweries to brew their own wheatbeer in 1798. Our family was granted the right to brew wheatbeer by King Ludwig II. in 1872 and we can now look back with a great deal of pride to the longest uninterrupted tradition of brewing wheatbeer by any civil family in the world.
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Purity |
| Fully justified we can call our wheatbeer an absolutely pure natural product. The strict controls that govern the quality of all raw materials , as well as the entire brewing process and the bottling of our wheatbeers guarantee absolute purity of our beer.
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Purity law |
| from 1516 goes back to ordinances enacted by the dukes Wilhelm IV. and Ludwig X in 1516. They regulated that only malt, hop, and water be used to brewing beer [ i.e. exclusively natural ingredients]The purity law is the oldest law regarding foodstuff and was enacted only for Bavaria at first (It is therefore called the Bavarian purity law as well). The Prussian government did not recognize the value of this law until 1918 when it extended the governance of the law across the entire German empire.
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