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Georg Schneider’s first wheat beer lexiconWheat beer to read, look at, experience, marvel and smile.For wheat beer experts and those who want to become one. Here we offer you a wheat beer-knowledge pool. |
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Alcohol |
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| is formed during fermentation and depends on the original gravity. As a rule of thumb, the higher the original gravity the higher the alcohol content in the beer. | ||||||||||||
Auftakt |
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| Grüß Gott! (Bavarian Greeting for Good day!) Dear friends of the Bavarian style wheatbeer (also "Weissbier")and the Schneider family: We, the brewer-family Georg Schneider cordially invites you to become an expert in the enjoyment of Bavarian style Weissbier. Further we would like to initiate with you, our valued customer, an even closer dialogue in 1996 we published Georg Schneider's first Wheat beer dictionary. This little book is by no means an exhaustive collection of information on Weissbier, but a rather personal guide for you through our favorite topic - Weissbier, of course. We would like to take you now on a tour through the history of SCHNEIDER WEISSE and the Georg Schneider brewery. We hope to hear from you again. For example on occasion of a bewery tour in Kelheim! Your family Georg Schneider | ||||||||||||
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Aventinus 1 |
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| The historian | ||||||||||||
Aventinus 2 |
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| t was in the year 1907 when the G.Schneider & son brewery launched its wheat-doppelbock, which from the very beginning claimed a very good position in the strong beer category. Deep, tawny in color, sparkling in texture, and complex in flavor, Aventinus is the oldest Bavarian Wheat-Doppelbock with a Plato of 18. Comparable to Schneider Weisse traditional top-fermentation and secondary fermentation in the bottle allow Aventinus to rise to top quality: Here are its strong values: 18,5% original gravity and 8,0% alc. by vol.. |
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