Copyright 2006: B. United International Inc., All rights reserved.
Picture: Schneider Weisse 16.9oz bottle and glass.
"Might be regarded as the classic example of this category..."
Michael Jackson, Pocket Guide to Beer, 1993, p.53
"This beer sets up the tastebuds like no other beer I know…A beer to waltz to"
Roger Protz
"It's hard to argue with an original"
Charlie Papazian
The primary fermentation lasts 3-5 days in open fermenters which insure plenty of oxygen for the top fermenting yeast. Next, the brew goes through a secondary fermentation in the bottle using the same original multistrain yeast as was used in the primary fermentation.
While the use of open fermenters is rare in Germany, the use of such a complex yeast strain for bottle refermentation is even more uncommon. Bigger breweries are averse to these practices as they do not provide as much stability as conventional methods. However, a more complex aroma and flavor profile is achieved through the use of such a complex yeast strain in this environment. Finally, the beer is stabilized at 46 degrees F for two weeks after the two warm fermentations.
Vienna and some darker malts supply a beautiful bronze-brown color. Hersbrucker and Hallertau hops lend 14 IBU for balance and preservative power only.
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