Bottle fermentation
Purity Law
A guarantee of quality and taste
Bottle fermentation is a specific top-fermenting process for maturing the beer and for enriching it with carbon dioxide. It is traditionally used in Bavaria and this is where it is most commonly found. Using this process, the wheat beer does not mature in the tank, but in the bottle or keg.
Erdinger Weissbräu is the only brewery to apply this elaborate process on such a large scale with all its yeast-containing wheat beers. This guarantees consistent and outstanding quality of flavor in all products.
Bottle fermentation at Erdinger Weissbräu takes place in the following stages:
Bottle fermentation is a specific top-fermenting process for maturing the beer and for enriching it with carbon dioxide. It is traditionally used in Bavaria and this is where it is most commonly found. Using this process, the wheat beer does not mature in the tank, but in the bottle or keg.
Erdinger Weissbräu is the only brewery to apply this elaborate process on such a large scale with all its yeast-containing wheat beers. This guarantees consistent and outstanding quality of flavor in all products.
Bottle fermentation at Erdinger Weissbräu takes place in the following stages:
- The "green" beer which has been fermented in the fermentation cellar is filtered to remove sediment and protein.
- Fresh yeast and unfermented wort are added and combined in a mixing tank.
- The beer is then filled into bottles or kegs.
- Maturing takes place in a special warehouse - a computer-controlled, high-bay warehouse - and takes varying amounts of time depending on the type of beer. The freshly added yeast ferments the malt sugar contained in the wort during this secondary maturing process and forms the final taste and aroma which are typical of Erdinger wheat beers.
- At the same time, the bottle fills with carbon dioxide and becomes "pressurized". This gives the beer its "freshness" - as expressed, for example, by the prickling sensation on the tongue and by the hissing noise when the bottle is opened, releasing the pressure.
German beer - pure enjoyment!
Beer brewing has been regulated by law in Germany for over 800 years. The Purity Law has long become an international seal of quality for German beers.
Its origins date back to the year 1165, when the first penalty was introduced in Augsburg for the sale of "bad" beer. Over 300 years later, in 1487, Duke Albrecht IV passed a law which initially applied only to the Munich area and which imposed standard beer prices. It stated that "a tankard of winter beer was to cost one pfennig, and a tankard of summer beer two pfennigs". In addition, each brewer had to take a so-called brewer's oath, under which he was only allowed to use barley, hops and water for brewing beer, and no other ingredients.
In 1493 Duke George the Rich of Bayers-Landshut enacted an order which was extended to the whole of Bavaria in 1516. This is known as the BAVARIAN PURITY LAW. Like the brewer's oath, it states that nothing may be added to beer other than barley, hops and water.
To this day, the rules of the Purity Law are contained in the German Beer Tax Law, with just a few, minor amendments. Besides various tax duties, this law also contains regulations concerning the brewing process itself. For bottom-fermenting beer, for example, only barley, malt, hops, yeast and water may be used. The law also contains rules relating to top-fermenting beers, such as wheat beer. Thus, for top-fermenting beers, the use of other cereal malts, such as wheat, is also allowed.
Aficionados of German beer can continue to depend on the purity of its ingredients. Although a judgment of the European Court of March 12, 1987 concerning the free sale of goods throughout Europe allows beers to be sold in Germany which are not produced according to the Purity Law and contain other raw ingredients (such as maize, rice or millet), these beers must be clearly marked. When purchasing beer, however, you simply have to look for the quality seal stating "brewed according to the Purity Law" and you are guaranteed pure beer-drinking enjoyment!
Beer brewing has been regulated by law in Germany for over 800 years. The Purity Law has long become an international seal of quality for German beers.
Its origins date back to the year 1165, when the first penalty was introduced in Augsburg for the sale of "bad" beer. Over 300 years later, in 1487, Duke Albrecht IV passed a law which initially applied only to the Munich area and which imposed standard beer prices. It stated that "a tankard of winter beer was to cost one pfennig, and a tankard of summer beer two pfennigs". In addition, each brewer had to take a so-called brewer's oath, under which he was only allowed to use barley, hops and water for brewing beer, and no other ingredients.
In 1493 Duke George the Rich of Bayers-Landshut enacted an order which was extended to the whole of Bavaria in 1516. This is known as the BAVARIAN PURITY LAW. Like the brewer's oath, it states that nothing may be added to beer other than barley, hops and water.
To this day, the rules of the Purity Law are contained in the German Beer Tax Law, with just a few, minor amendments. Besides various tax duties, this law also contains regulations concerning the brewing process itself. For bottom-fermenting beer, for example, only barley, malt, hops, yeast and water may be used. The law also contains rules relating to top-fermenting beers, such as wheat beer. Thus, for top-fermenting beers, the use of other cereal malts, such as wheat, is also allowed.
Aficionados of German beer can continue to depend on the purity of its ingredients. Although a judgment of the European Court of March 12, 1987 concerning the free sale of goods throughout Europe allows beers to be sold in Germany which are not produced according to the Purity Law and contain other raw ingredients (such as maize, rice or millet), these beers must be clearly marked. When purchasing beer, however, you simply have to look for the quality seal stating "brewed according to the Purity Law" and you are guaranteed pure beer-drinking enjoyment!
