B. United International Inc. - Brauerei Heller-Trum

The green beer - which is what this interim product is called by brewers – is now pumped to the lagering cellar for secondary fermentation.

Fermenting Cellar

Step 10: Secondary Fermentation and
Maturation

Now follows a period of maturation to perfect the beer. The remaining fermentable elements in the green beer are transformed by the yeast, whereby more carbon dioxide is created. The conditioning/storage tanks are closed with a prime regulator (a pressure release valve) which is set to a specific counter-pressure. In this way the carbon dioxide content in the final beer is regulated. Maturation takes about 6-8 weeks, after which the beer is ready to drink.

Another specialty of Schlenkerla:
The maturation takes place in the old caves underneath Stefansberg, which are part of an extensive tunnel system over 700 years of age. As they have a constant low temperature throughout the year, they have been used by Schlenkerla brewers for centuries. Ice was harvested from lakes and rivers, to cool down the caves further and after warm winters, when not enough ice was available, it was even imported from as far as Finnland and Sweden to mature Smokebeer properly.

Note: Original Schlenkerla Smokebeer Wheat does not mature in the lagering cellar, but in the bottle (Original Bottle Conditioning).

Step 11: Filtration

At the end of secondary fermentation, the beer still contains yeast and other suspended matter.