14 April 2008

Hygienic design in a brewery

The wheat beer brewery Schneider in Kelheim has a current annual output of about 300 000 hectolitres of Schneider Weisse and is experiencing continuous growth, particularly in terms of exports. It was decided to remain true to the natural production method of bottle fermentation. Despite the risk potentials involved, thermal treatment of the beers with flash pasteurisation and/or filtration is definitely out of the question for the brewery.

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