Schneider Weisse At A Glance
TAPX Mein Nelson Sauvin
"There are so many varieties of hops, so many varieties of wheat..."
Brewmaster Hans-Peter Drexler explains what is so special about Schneider Weisse TAPX Mein Nelson Sauvin.
“The mother of all wheat beers”
In the late 19th century, wheat beer had become out of fashion and King Ludwig soight to find a buyer for the brewing. Georg Schneider I took on the challenge and is credited with saving the wheat beer culture, and with his first Schneider Weisse he brewed "the mother of all wheat beers".
Schneider proudly continue this tradition and brew to the original brewing process creating natural wheat beer specialities.
Open Vessel Fermentation
The main fermentation of Schneider Weisse takes place in open vessels instead of closed tanks, a process which allows the yeast to get plenty of air and develope the characteristic harmonic-spicy flavour.
At the end of the main fermentation, the yeast rises and is carefully skimmed-off by hand before bottling. It is a very costly method, which is also used in the production of champagne. The bottle fermentation creates fresh, aromatic, beer with a clear note of top-fermenting yeast giving Schneider Weisse its typical and complex taste.