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Barabara |
| born on 13.8.1973, daughter of Margareta and Georg V. Schneider, Barbara because it is a beautiful Bavarian name. She is studying to become a doctor.
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Beavers |
| Cult-animal of the year 1996. Since 1969, the beaver has become resident again in the meadows of the Danube about Kelheim.
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Beer garden democracy |
| When in the beer gardens around Munich noble men and "regular" citizens sat together with their beer , there was true democracy even in the Bavarian kingdom.
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Beer garden-law |
| King Ludwig I. enacted the Bavarian beer-garden law that permitted visitors of beer gardens to bring their own food.
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Beer Storage |
| We recommend the true connoisseur of the Schneider Weisse to store Schneider Weisse upright, in a dark place, at approximately 8-10° C [46-50F]
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Beer-coasters |
| Real beer mugs have a cover against small animals falling down from the chestnut shaded beer garden into the beer glass. Some also call the beer coasters beer covers, as they use them to cover up the open beer mug to protect the precious wet from wasps.
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Beer-Coasters |
| Mats for beer mugs and glasses, originally from felt, today usually from cardboard. Colorfully printed they make for good collector´s items.
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Beer-color |
| is subject to the texture of the malt. Kilned at approximately 80ø C [176 F] malt yields light colored beer, dried at approximately 105ø C [216F] it becomes darker and consequently yields darker beer . You can find the typical beer-colors on our bookmarks.
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Beer-seriousness |
| may not be associated with our Schneider Weisse!
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Beertasting |
| A beertasting was supposedly run as follows:: the mayor and two members of the cityhall appeared at the brewery , demanded a stein of beer, poured the beer on a wooden bench and sat with their leatherpants on it. So they remained sitting for an hour. When they rose and the bench stuck to your "bud" , then the beer was considered good.
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Beertax |
| The German beer tax on a 0.5l bottle [[16.9oz] of Schneider Weisse amounts to 9 pfennigs [US$ 0.05]. It is the one ingredient that annoys the beer drinker, but is not allowed to be shown on the label.. The state Bavaria collects approximately 350 million DM [US$ 205 million] of beer taxes per year from all Bavarian breweries.
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Berlin white Beer |
a wheat beer style that is fermented with the help of lactic acid bacteria besides yeast . One drinks this Berlin specialty beer from champagne-shaped bowls with a shot raspberry - or woodruff-syrup.
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Best before |
| The best before marks the date by which the beer keeps its specific qualities [assuming proper storage]. The best before is no expiration date. That is you can still enjoy our Schneider Weisse after after the best before date.
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Beverage en-vogue |
| Wheatbeer is in. Wheatbeer has been enjoying growing popularity for years within and outside Bavaria. In 1997 7.9 million hl [= 6.7 million barrels] of wheatbeer were brewed in Bavaria corresponding to a share of 31.9% of total beer output in that state.
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Bierbauch |
One doesn´t usually get such a belly from the beer alone but from the food that goes with it. In Bavaria, there is the saying that a man without a belly is a cripple. Add to this the vernacular:
"Liaba at stomach of the Saufa as at Buckl of there Arbat!"
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Blue |
| is the German term for being drunk. . We recommend the Schneider Weisse to be enjoyed moderately, reasonably, and for pure fun.
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Blue planet |
As brewers we are committed to environmental protection and have therefore taken different measures in the past years to achieve practical environmental protection. We only use hop from neutrally controlled cultivation and buy our barley and wheat from with a producer association certified for quality. Pure water is assured by the membrane-filtration. We focus on energy recycling and in particular on heat recycling in the brewhouse as well as in waste water. A computer-supported energydata collecting and processing system has been installed. The traditional providing of the spent grain and yeast to farmers for their cattle, consistent garbage separation, the press for the recycling of labels as well as the exclusive use of returnable bottles mark our careful management of valuable resources. Filtration, off-dusting (for example when malting) and the use of heavy metal-free printing colors on labels are further examples of our daily environmental protection. In addition we are joined with other breweries and research institutes to find new optimizations and innovations in this so very important an area. In 1996 we were certified and received the Öko-Audit.
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Blue walls of paradise |
| are called the piles of blue Schneider Weisse cases by beer enthusiasts.
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Bottle-fermentation |
| is imperative for our Weissbier. After primary fermentation Schneider Weisse is immediately filled into bottles without intermittent storage and taken into the maturity-chambers of the brewery. During the subsequent four weeks of maturing the yeast drops to the bottom of the bottle little by little. In so doing, it enriches the Weissbier with natural carbonation and ultimately develops its unique balanced and soft taste.
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Bottling |
| After primary fermentation SCHNEIDER WEISSE is primed with fresh new yeast and immediately bottled without being filtered. The newly filled bottles are still lacking in carbonation. Carbonation only forms during secondary fermenation of SCHNEIDER WEISSE in bottles in our maturity-chambers.
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Bottom fermenting |
| is any beer where the yeast settles at the bottom of the vessel during fermentation [in the Milddle Ages it was called "auf die untere Gier gebraut" ] Bottom fermenting beer styles are all barley based beers such as Pilsner, Dark, Light, Export, Schankbier etc. . Bottom fermentation was introduced in Munich around 1380.
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Brewer's barley |
| Two-row summer barley malt is especially suitable for brewing due to its low protein content. Minor amounts of barely malt are required in brewing wheat beer.
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Brewer's wheat |
| is a grain that contains little protein and is therefore particularly suited for brewing.
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Brewing and singing |
| "When brewing, one must sing. Only so the beer gets done" [handed down from the Middle Ages]. To ensure that the apprentices remained awake and lively in the warm worthouse they were motivated to sing.
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Brewkettle |
| Brewkettle is the place where the wort is heated up, boiled and cooked ...
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Brewmaster |
| Our first Braumeister is called Hans Peter Drexler. The daily activities of the Braumeisters are highly interesting. Besides the career path as Dipl. Brewmaster and Dipl. Brewery engineer other vocational opportunities are offered at private institutes and through the chamber of commerce.
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Breze |
Mhd. prezel, prezile, pretzel, ahd. brezila, brezzitel(l)a
is probably an abbreviation of the latin term bracchium (forearm) . The form of the Breze actually reminds of engulfed arms. Supposedly the first Breze was consummated at the royal coffeehouse of the royal supplier Johann Eilles in Munich on February 11, 1839. The baker Anton Nepomuk Pfannenbrenner had inadvertently glazed the normally sweet pastries with caustic soda solution. The Breze - a typical specialty from Southern Germany, through which one can look three times, - is absolutely indispensable for another specialty from Southern Germany, Weisswurst.
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Brown-beer |
| received its name from the dark color of the malt used. It is only brewed bottom-fermented from barley-malt.
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Brunch |
| Special type of late breakfast with Weißwürste ["white sausages"], Brez´n, sweet mustard and of course one glass of Schneider Weiss. Today through the help of modern cooling technology this late breakfast can even be enjoyed after the ringing of 12 pm.
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