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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.
Erdinger Weissbier is therefore often referred to as Bavarian champagne.
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.
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