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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 To this end a mash extract is withdrawn from the mash which is then slowly brought to the boil.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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