B. United International Inc. - Privatbrauerei G. Schneider & Sohn

Once the bottle is sealed, the pressure in the bottle rises as a result of bottle fermentation and the carbon dioxide thus produced dissolves in the beer and is only released once the bottle is opened and the beer is poured out.

This produces the head and the typical sparkling and effervescence in the glass. Flavor maturation, which is absolutely essential, also takes place during bottle fermentation. The yeast settles at the bottom of the bottle, the wheat beer becomes clear. The beer is bottle fermented at a temperature of 20°C for 7 days in a so-called warm store, it then ripens for 3 weeks at 10° C in a cold store. This bottle fermentation in the maturation chambers takes a total of 4 weeks. Draught beer is also treated in the same manner.

Our wheat beers are neither pasteurized nor heat-treated. Before our wheat beer leaves the brewery, every batch is inspected and tasted by Hans Peter Drexler (the Brewmaster) personally.

Weisse Brauhauser:

The Schneider brewery has three authentic brewpubs, "Weisse Brauhäuser", throughout Bavaria: Kelheim, (Munich) Laim, and (Munich) Tal.

The "Weisses Brauhaus" in Munich, Tal:

Information:
Address:	Tal 7 80331 München
Website:	www.weisses-brauhaus.de

The "Weisses Brauhaus" in Munich, Tal is the founding place of our brewery. It is the place where the founder of the company, Georg Schneider I., brewed his first Schneider Weisse Original in 1872. Now as before, it is regarded as one of the most beautiful and traditional beerhaus in this region.

The "Weisses Brauhaus" in Munich, Laim:

Information:
Address:	Baumkirchenerstraße 5 81673 München
Website:	www.weissesbrauhaus.de

The refreshing beer specialities and the Bavarian traditional dishes have been the reasons for many a visitor to become a regular guest.