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Wasps |
| In Bavarian dialect also called "Wepse" or "Weps". Belligerent insects that cannot spoil the pleasures of drinking Schneider Weisse at a Bavarian beer garden.
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Water |
| is crucial for the quality and character of wheatbeer. Our water measures 6-8 degress of German hardness [dH]. Says "Thales of Milet" : " water is the origin of all things". With us, it is the origin of the wheatbeer. "Aqua viva" flows in heavenly Jerusalem as life water and it is said that only who was born from water and spirit can enter eternity. (Joh 3,5).
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Weiss Ferdl |
| The famous singer (1883-1949) performed at Munich beer halls during the Weimar republic. He understood not only to speak the language of his compatriots but also to turn their life style into songs.. With sometimes humorous, and sometimes politically serious songs he excited the souls and minds of his Bavarian fellows. Unforgettable are his pieces "Ein Wagen der Linie 8" and "der Stolz von der Au":
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Weisse Brauhaus im Tal 10 |
| Until 1944 you could find our brewing operation as well as in-house bar in this building. . After the war our original Weisse Brauhaus was renovated and now shines again in its historic splendor as cosy, Munich style, very traditional inn with a menu the reputation of which extends far beyond Bavaria.
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Weisse Brauhaus Kehlheim |
| This brewing operation was also established by Maximilian I. in 1607 and developed into the leading wheatbeer brewery of the entire electorate. People from over 40 kilometers away [30 miles] travelled to Kehlheim to purchase this .famous beverage. In 1806 the brewery was lifted into the position of a "Royal Weisse Brauhaus" . In 1927 Georg Schneider IV acquired it. This traditionally very successful brewhouse has been the home of the Schneider Weisse until today and considered the oldest wheatbeer brewery of Bavaria.
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Weisse Brauhaus Straubing |
| This brewery was bought by Georg Schneider IV in 1927 together with the brewing operation in Kehlheim. This very elegant estate [built in the 15th century] had been used to brewing wheatbeer since 1844. The Schneider family continues the estate as restaurant.
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Weisses Hofbraehaus Munich |
| This brewery was established by Maximilian I.in 1607. It was located at the now called "Platzl" in Munich (the present-day version of the Hofbraehaus located at the "Platzl" was rebuilt in 1896 ). The "Weisse Hofbraeuhaus" was elevated to the "Royal Weisse Hofbraeuhaus" after Bavaria itself was granted royal kingdom. Georg Schneider I leased this Weisse Hofbraeuhaus in 1855. With King Ludwig II discontinuing the brewing of wheatbeer altogether in 1872 he granted his leaseholder Georg Schneider I the right to transfer the right to brewing wheatber from the Weisse Brauhaus to the Maderbraeu
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Weizenhell |
| is called the golden-colored wheatbeer, which has been brewed for all friends of this style of wheatbeer since 1994. Again, it is based on an original Schneider recipe. Finest yeast and the traditional top-fermented brewing process render this beer its refreshing and spicy aroma. It goes without saying that our "Weizenhell" is unpasteurized and unfiltered. Its parameters are: 11,5% original gravity and 4.9% alc/vol.
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Weißwurschtäquator |
| is the Bavarian term for the state border to the north. This term appears to imply that Bavarian specialties can't make it across this border. You could not be more wrong!! Both Schneider Weisse and the white sausages have become tremendous export assets a long time ago!
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Wheat |
| "Er schafft seinen Weizen darunter" means that he/she knows to draw benefit from something. The benefit for a connoisseur of Schneider Weisse unequivocally lies in the pleasure of the same. Wheat Light is a specialty well recognized with athletes and calorie conscious connoisseurs. It contains about 40% less alcohol and calories relative to the original Schneider Weisse [Schneider Weisse Light]
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Wheatbeer |
| Weissbier or Weizenbier is a top fermenting brew made mainly from wheat malt [recipe] Both names are correct and express the same beer style.. The name can be explained by the same pronunciation of z and ß in the German language or with the term "Aufweißen", i.e. upward rising of the yeast.
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Wheatbeer on Draft |
| strictly follows the principles of our bottle-fermentation, i.e. our kegs filled with Schneider Weisse are also stored in the same maturity chambers of the brewery for secondary fermentation. A specifically developed tapping system guarantees trouble-free pouring for the host.
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Wheatbeer Privilege |
| of 1548; so-called document by historians through which Duke Wilhelm IV granted the right to brew wheatbeer to the Count of Degenberg. (this grant expired with the death of the Degenberg family in 1602)
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Wheatbock |
| and wheatdoppelbock [also called wheatstrong beer]. In Bavaria, strong beer and bock beer are synonymous. Here you can enjoy wheatbeer at its strongest. Wheatbock are called all wheatbeers with an original gravity of at least 16% while all wheatbeers are classified as wheatdoppelbock if they possess an original gravity of at least 18% [-Aventinus]
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Whirlpool |
| Equipment, through which the cooked wort is cooled down and the protein components are separated. The spent grain collected at the bottom of the whirlpool is used as cattle feed.
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White Sausages |
| Called "Weisswuerste" and were invented by a fellow name Sepp Moser on Februaru 22 ,1857 . No fat meat from veal and pork is shredded with bacon, seasoned with salt, parsley, lemon, as well as other natural spices such as pepper, wrapped in natural cuts, and then boiled. The fresh sausages are then put into boiling saltwater, in which they stay for about 5 to 7 minutes. They are not allowed to cook by any means! They must be served with sweet mustard , "Brez´n" and, naturally, Schneider Weisse.
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Wine |
| was the preferred beverage of the Bavarians about 1530 and later. Caused by the deterioration of the climatic conditions, hail and other adverse events wine growing backpeddled markedly by the year 1600. Maximilian I. saw the opportunity to replace the wine by wheatbeer . Wheatbeer - at that time the privilege of the Noble - was immediately accepted by the population and actually rose to the No.1 beverage by 1700.
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Women and brewing |
| During the Middle Ages women were responsible for bread baking and beer brewing. Each housewife had her own recipe and relayed it to her eldest daughter. Neighbors met at so-called beer circles to sample the different recipes.
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Wort |
| Is called the mash after leaving the lauter tun. Wort along with hops is cooked in the brewkettle. The cooking process renders the wort free of bacteria in an all natural way. In addition, the cooking process achieves the desired level of original gravity in the beer . Afterwards the wort is chilled down and escorted into the fermentation cellar.
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