Schneider - Original - Wheat beer 12x 500ml Bottles


Schneider - Original
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500ml Bottles
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A rich and full bodied wheat beer, with an amber-mahogany colouring and streaked with fine top-fermenting yeast, this beer has a fine, persistent head that adheres well to the glass.

A uniquely satisfying experience and, compared with many German weisse beers, it is very full flavoured and spicy.

The full complexity of the genuine Bavarian wheat beer that's great with hearty food.

Brewed according to the original recipe of the founder of the brewery of 1872.

Category(s):     Wheat Beer

Producer: Schneider   -
ABV:   5.4%
Brand:   Schneider
Country of Origin:   Germany


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12x 500ml Bottles In Stock £ 27.36 £ 2.28 Add to BasketAdd to WishList

1 Product Reviews

Date of Review: Fri, 18 May 2012
Review: 500 ml bottle. Poured into a weizen glass. Approximately 5ºC. This is actually one of my favourites beers of them all. It\'s a very special hefe-weizen, darker, of amber colour, more \"spicy\" than others, stronger... Apart from this, quite similar to a normal Hefe-Weizen, particularly cloudy and orange, clove and banana flavours. Long spicy finish. Beautiful long-lasting white thick head that will stay until the last sip. Perfect balance, almost medium body, sweet and lively carbonation. Overall an incredible beer. Prost!

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Producer Information

The wheat beer specialists of the Schneider brewery are regularly awarded at international competitions.
This proves that they are justly considered as world classics. A unique variety of distinguishing wheat beer specialties is being brewed at Bavaria's oldest wheat beer brewery strictly following the Reinheitsgebot.
The brewer, Georg Schneider VI, presents his family of wheat beer specialties.
When describing wheat beer production one distinguishes between various stages of the process: mashing, lautering, boiling, cooling, fermentation and storage. Mashing begins with the crushing of the malt in a grain mill. After immediately adding heated water a so-called mash is produced in the mash tun. The selection of water temperature in itself is of importance to the subsequent quality of the beer because it activates the enzymes present in the malt which then act on its components. An important objective in doing so is to break down the existing starches into low molecular weight, fermentable sugars. This break down occurs in part mechanically through digestion and in part enzymatically. To this end a mash extract is withdrawn from the mash which is then slowly brought to the boil. This splits open the starch kernels and when the two partial mashes are subsequently recombined, the enzymes of the unboiled mash are able to act more rigorously on the released starch. This process can be repeated several times depending on the characteristics of the malt or the desired beer quality. Once starch breakdown is complete, the actual mashing process is finished. Sugar is added to the mash and it is then pumped to the so-called lautering tun.

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