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Location | Kelheim, Germany | ||||||||||||||||||||
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Coordinates | 48°55′2″N11°52′28″E / 48.91722°N 11.87444°E Coordinates: 48°55′2″N11°52′28″E / 48.91722°N 11.87444°E | ||||||||||||||||||||
Opened | 1872 | ||||||||||||||||||||
Annual production volume | 300,000 hectolitres (260,000 US bbl) in 2007 [1] | ||||||||||||||||||||
Owned by | Georg Schneider VI | ||||||||||||||||||||
Employees | 101 (2012) [2] | ||||||||||||||||||||
Website | schneider-weisse | ||||||||||||||||||||
Active beers | |||||||||||||||||||||
[3]
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Seasonal beers | |||||||||||||||||||||
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G. Schneider & Sohn is a weissbier brewing company in Bavaria, Germany.
The brewery was founded in 1872 by Georg Schneider I and his son Georg Schneider II, after they acquired the Weisses Brauhaus in Munich, the oldest wheat beer brewery in the city. [4] In 1927 the owners, under Georg Schneider IV, expanded their brewing operations into Kelheim and Straubing. After the breweries in Munich were destroyed in 1944 by aerial bombardment by the Allies of World War II, the entire production was relocated to Kelheim. In occupied Germany, a few weeks after the end of World War II, the Third United States Army granted G. Schneider & Sohn permission to continue production of their wheat beers and deliver them to Munich. However, they added the caveats that they could only produce lower alcohol beer and it could only be sold to military personnel. To this day, the owners are descendants of Georg Schneider I. [5] [6]
Today, the brewery employs around 100 people and distributes its products across Germany and 27 other countries. The annual output is about 300,000 hectolitres, of which about 25% is sent outside of Germany.
The brewery has remained in the Schneider family since its conception in 1872. [7]
Picture | Name | Born | Owner since | Died | Known as | Notes |
---|---|---|---|---|---|---|
Georg Schneider I | 1817 | 1872 | 1890 | Georg I Schneider | ||
Georg Schneider II | 1846 | 1872 | 1890 | |||
Georg Schneider III | 1870 | 1890 | 1905 | The Collector | ||
Mathilde Schneider | 1877 | 1905 | 1972 | The Persistent | ||
Georg Schneider IV | 1900 | 1924 | 1991 | The Undaunted | ||
Georg Schneider V | 1928 | 1958 | The Conductor | |||
Georg Schneider VI | 1965 | 2000 | The Artist |
The entire product line consists of top-fermented wheat beers; Aventinus and Original are also bottle conditioned. The wheat comes from the upper Altmühltal, lower Bavaria, and Upper Palatinate regions. The malting barley is grown in the Kelheim and Riedenburg areas. Hallertau hops are used to give the beers their bittering and aromatic properties. The core product is TAP 7 Mein Original (formerly Schneider Weisse Original), which is brewed according to the origin recipe of 1872. Georg Schneider VI renamed the Schneider Weisse product range in 2009, so as to draw attention to the fact that the brewery also produces the products TAP 1 to TAP 6.
Aventinus is a strong, dark, wheat doppelbock introduced in 1907 by Mathilde Schneider and named after Johannes Aventinus, a Bavarian historian. [8] It has an original gravity of 18.5 degrees Plato, and an abv of 8.2% .
In 1907, Matilde Schneider created Aventinus, the first weizenbock of Bavarian history. In 2014, Mein Aventinus won gold in the 'South German-Style Weizenbock' category at the US Brewers Association's World Beer Cup and in 2018 the beer won silver in the same category. [9]
Eisbock is a style said to have been 'invented' by accident in the late 19th Century, when during a particularly cold winter, a cistern full of bock beer froze. The water contained in the beer turned into ice; the remaining liquid was in effect of bock concentrate, with more powerful aromas, flavours and alcohol content. This method of freezing beer to increase strength and richness has been duplicated by many breweries, with Schneider first brewing their Aventinus Eisbock in 2002. Schneud [10] In 2017, Aventinus Eisbock won gold in the 'wheat beers' category at the Stockholm Beer and Whiskey Festival. [11]
Tap No. | Picture | Name | First brewed | Style | ABV | Formerly known as | Notes | |
---|---|---|---|---|---|---|---|---|
1 | Meine Helle Weisse | 1994 | Helles Weissbier | 5.2% | Schneider Weisse Weizenhell | [12] | ||
2 | Mein Kristall | 1990 | Kristallweizen | 5.3% | Schneider Weisse Kristall | [13] | ||
3 | Mein Alkoholfrei | 2002 | Low-alcohol-Weizen | 0.5% | Schneider Weisse Alkoholfrei | [14] | ||
4 | Meine Festweisse | 1916 | Hefeweizen-Oktoberfestbier | 6.2% | Georg Schneider's Edel-Weisen | Recently available since 1999, developed from the original 1916 recipe. [15] | ||
5 | Meine Hopfenweisse | 2008 | Weizen-Bock | 8.2% | Schneider & Brooklyner Hopfen-Weisse | First created as a collaboration between Georg Schneider VI and Garrett Oliver of Brooklyn Brewery in New York. [16] | ||
6 | Mein Aventinus | 1907 | Weizen Doppelbock | 8.2% | Schneider Aventinus Weizendoppelbock | Bavaria's oldest wheat doppelbock. [17] | ||
7 | Mein Original | 1872 | Hefeweizen | 5.4% | Schneider Weisse Original | The original recipe of Georg I. Schneider [18] | ||
9 | Aventinus Eisbock | 2002 | Eisbock | 12% | Aventinus Eisbock | Matured using a special freezing process. [19] | ||
X | 2010 | Weizen-Doppelbock | 10% | A different speciality (often barrel aged) beer released every year since 2010. 2012 - Mein Cuvée Barrique | ||||
11 | Meine Leichte Weisse | 1986 | Hefeweizen | 3.3% | Schneider Weisse Leicht | [21] |
The company includes three guesthouses. They are located in the former headquarters in Munich (Tal), in the Munich district of Berg am Laim, and on the brewery site in Kelheim. [22] In early 2016, they were renamed from Weisses Bräuhaus to Schneider Bräuhaus.
Bock is a strong beer in Germany, usually a dark lager. Several substyles exist, including:
Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German Weizenbier and Belgian witbier; other types include Lambic, Berliner Weisse, and Gose.
Berliner Weisse is a cloudy, sour beer of around 5% alcohol by volume. It is a regional variation of the wheat beer style from Northern Germany, dating back to at least the 16th century. It can be made from combinations of malted barley and wheat, with the stipulation that the malts are kilned at very low temperatures or even air-dried to minimise colour formation. The fermentation takes place with a mixture of yeast and lactic acid bacteria, a prerequisite that creates the lactic acid taste, a distinguishing feature of Berliner Weisse.
Aventinus may refer to:
Kelheim is a town and municipality in Bavaria, Germany. It is the capital of the district Kelheim and is situated at the confluence of the rivers Altmühl and Danube. Kelheim has a population of around 16,750 (2020).
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