“Bayerische Edelreifung” – for best wheat beer quality
Three Bavarian family-owned breweries: ERDINGER Weissbräu, Schneider Weisse, and Brauerei Gebr. Maisel. With their double maturity method, or “Bayerische Edelreifung”, they continue to uphold the traditional craft of wheat beer brewing.
Three Bavarian brewery owners: Georg Schneider (left), Werner Brombach (centre), Jeff Maisel (right)
One common promise: “Each one of us personally guarantees the outstanding quality of our wheat beers – brewed in the traditional Bavarian way. The double maturity method, or ‘Bayerische Edelreifung’, has been passed down from generation to generation in our families, and we will continue to uphold it in future.”
One common quality icon
New as of September 2019! Our exceptionally matured, twice-cultivated wheat beers can be recognized by the quality icon “Bayerische Edelreifung – zweifach kultiviert” on the bottle. And by the special pleasure when drinking them.
“Bayerische Edelreifung” …
… is not standard
… is twice-cultivated wheat beer
… is also known as “bottle fermentation” or “cask fermentation”
- After the regular fermentation process, we add some brewer’s wort and fresh fermenting yeast – the famous “ERDINGER fine yeast” – to the “young” beer.
- Once our wheat beer has been bottled, we allow it up to four weeks to mature again in the bottle, keg or can in optimal conditions in our fully air-conditioned warehouse.
- Our master brewers always check, if the wheat beer is perfect. Only then, they release it for shipping.
“Edelreifung” stands for care, attention to detail and genuine Bavarian wheat beer brewing skills. This is why we started using this term for our traditional bottle fermentation method in September 2019.
“We are proud to be keeping this long brewing tradition alive with the double maturity method, or ‘Edelreifung’. It is this process that makes our beer such a speciality for every wheat beer connoisseur,” explains our First Master Brewer Dr. Stefan Kreisz.
You can taste the difference!
A second, new yeast is added: this allows the wheat beer to develop additional flavour nuances and its complex aroma. The yeast does not stick together when poured into the glass.
Small, delicate bubbles are formed by the carbonic acid. They provide a wonderfully rounded mouthfeel with a pleasant tingling sensation.
Protects the beer
No heat treatment/pasteurization: this preserves the natural vitamins and constituents so that the ingredients can unfold their full aroma.
Time-consuming, but …
Werner Brombach, owner of the private brewery ERDINGER Weissbräu, states: “We have been brewing wheat beer for more than 130 years – and always according to the traditional Bavarian double maturity method, or ‘Edelreifung’. Although this process is more time-consuming and costly, we will continue to uphold it. For us and for me personally, quality always comes first. So that lovers of wheat beer can always enjoy this exceptional drink.”