DRAUGHT GUIDE Natural quality – pure enjoyment

Since 1872, Schneider Weisse has been brewed with highest diligence according to the recipe of the ’s founder, Georg Schneider Ist. For Schneider Weisse, we use only ingredients of highest quality: wheat and barley malt mainly from controlled cultivation, hops from the nearby Hallertau region, the best drin- king water and our own Schneider yeast. All these, combined with the traditional methods – open fermenters and re-fer- mentation – are a guarantor for a natural beer of the highest quality. Schneider Weisse is not pasteurized and is brewed according to the Reinheitsgebot, the famous German Beer Purity Law of 1516. In order to give all your customers in the bars the opportunity to pour Schneider Weisse on draught as delicious as it should be, we highly recommend that you follow our guidelines.

Weisses Bräuhaus G. Schneider & Sohn GmbH Emil-Ott-Str. 1-5, 93309 Kelheim, Germany Phone ++49 09441 705-0 [email protected], www.schneider-weisse.de

2 Content

Natural quality pure enjoyment ...... 2

Preliminaries for a perfect pour of Schneider Weisse on draught ...... 4

Storage ...... 4

CO² and pressure ...... 5

Tapping and untapping ...... 7

Cleaning ...... 8

The perfect pour ...... 9

Troubleshooting ...... 10

3 Preliminaries for a perfect pour of Schneider Weisse on draught

minimum turnover: three full sized or three mini- per week faucet: VT 10 (CMB) with cleaning ball coupler: „ Kombifitting“ (European Sankey) with the words „Schneider Weisse“ on the blue handle cleaning adapter: unmovably installed, with attached water line max. temperature in the cellar: 40-42° F (4-6° C) cooling: the beer lines must be cooled in a python from the cellar to the faucet. Under no circumstances should the beer lines be unchilled or exposed to a hot spot. No additional cooling is required if the beer is poured directly from the fridge in the bars. diameter of the lines: generally 0.375 lines (approx. 3/8“), for direct pour from the bar 0.312 (approx. 3/16“) recommended gas: pure CO2 or mixed gas N2 = 70 %, CO2 = 30 % CO2 content of Schneider Weisse: 3.5 volumes (most are 2.5 volumes)

Should you have any variations from this, please contact your supplier or the brewery on [email protected]

Storage Keep your cellar clean and at a constant temperature.

̈ have your lines always mount from the keg to the faucet. If they hang through at some point, they will not run empty and this might cause hygiene problems. ̈ beer lines must be protected from buckling and kinking. ̈ the temperature in the cellar should always be at 40-42° F (4-6° C). Have a thermometer in the cellar. ̈ use beer lines with glycol cooling. ̈ temperature of glycol cooling should be 4° F below the beer temperature (approx. 36° F). Check the temperature regularly. ̈ be sure to rotate. ̈ a minimum turnover of three kegs per week is required. Otherwise, use . ̈ order in due time. A keg needs two days to settle the yeast after delivery. ̈ store the keg upside down. Thus, our natural yeast can dispense in the keg when you need it.

4 CO² and pressure

During fermentation, Schneider Weisse creates its Increase the calculated equilibrium own CO2 which makes it a sparkling and refreshing pressure by the following amounts to beverage and gives it its beautiful white head when compensate for tubing diameters and poured. tanks: In order to obtain this nice pour, you have to calculate the right pressure on the kegs. It depends on three ̈ 1.5 psi per 6 ft (2 m) tube length factors: (if you use a 0.312 line) ̈ 1.5 psi per 18 ft (6 m) tube length ̈ temperature of the beer (if you use a 0.375 line) ̈ length of line ̈ 1.5 psi per 3 ft (1 m) climb ̈ hight between keg and faucet (tank to valve) ̈ 3 psi safety factor Schneider Weisse can not be compared to any regu- ̈ 1.5 psi per tank lar kegs and will not pour under „normal“ pressure. It connected in series needs its own pressure setting. You will be fine with this if you can use This will help you to calculate the correct pressure a restrictor faucet/compensator faucet. on the keg:

CO2 = 3.5 volumes beer equilibrium Equilibrium pressure temperature pressure depending on the temperature of the °F °C psi keg: 39 4 22 41 5 24 42 6 25 43 6,5 26 44 7 27 45 7,5 27

5 In case you can not use a restrictor faucet, your Example: beer would shoot out of the faucet and foam. The temperature of your beer in the In this case, you have to build restriction in the line cellar and at the faucet is 42° F. The by adding a choker line. You need to slow down diameter of your line is 0.312, the the beer before it arrives at the faucet. length is 12 ft and the hight difference is 3 ft. In order to calculate the length of your choker line, follow this formula: ̈ Equilibrium pressure: 25,0 psi ̈ Calculate your equilibrium pressure according ̈ Pressure of the system: to the chart above. 3 psi + 1,5 psi + 3 psi = 7,5 psi ̈ Calculate the pressure your system provides ̈ Restriction necessary for (by rise and length of line) like above. 25 - 7,5 = 17,5 psi. ̈ Deduct the pressure of your system from the ̈ 17,5 / 0,33 = 53,03 ft equilibrium pressure. (:3 = 17,66 m) ̈ For this remaining pressure, you have to build of choker line restriction by a choker line. If you wind the line up (like a spiral), you get more restriction in You can also refer to the calculator the line. on www.schneider-weisse.de (for – If you use a 0,312 line, each ft of line provi- customers / draught guidelines) des 0,33 psi (or 1 psi per 3 ft (1 m)) – If you use a 0,375 line, each ft of line provi- des 0,067 psi (or 0,2 psi per 3 ft (1 m)) – Therefore, divide your remaining pressure by 0,33 (or 0,067 respectively). Now, you have the length of line, which you have to wind up in order to build the necessary rest- riction.

6 Tapping and untapping

Never tap a keg right after delivery. The yeast needs two days to settle and to cool down. You can only pour without trouble a well settled and cooled keg. Please remember that you should not have one keg tapped for more than three days. Otherwise, the beer would become flat.

Tapping

1

2

Tapping 1) remove the plastic protection cap from the top and store the cap. You need to put it back on the empty keg. Clean the keg coupler and the fitting Untapping with a brush and hot water. 2) put the keg coupler with the connec- 3 ted beer and gas lines firmly onto 1 the fitting. 3) press the blue lever down until it clicks into place. 4) the keg coupler is now firmly attached to the fitting and the beer and gas lines are open. You can start pouring your Schneider Weisse.

Untapping Now you do it the other way round 4 1) lift the lever, the keg fitting is now 2 leakproof. 2) remove the coupler and replace the plastic cap.

In case you do not need a new keg right away, turn the gas line off.

7 Cleaning

Schneider Weisse is a natural wheat beer. It contains live yeast. We recom- mend the following minimum clea- ning intervals.

Cleaning of keg, coupler and beer lines Cleaning intervals

This is just to remind you of our recommended cleaning intervals.

Daily ̈ faucets (with a cleaning ball) ̈ bar ̈ sink ̈ glass cleaning brushes Cleaning adapter with water line Every two weeks ̈ beer line and keg coupler ̈ take apart the faucet to clean it carefully When tapping a new keg ̈ clean the keg coupler and fitting with hot water and a brush to remove residues Whenever necessary ̈ always keep cooling rooms, fridges and bar clean Attach the keg coupler by pressing the lever. Open the water line – for cleaning purposes, the Every year water runs into the beer line and to the faucet ̈ replace the gas lines ̈ change the cooling water in the beer line cooling Please do also have in mind the hygiene of your employees. They must ̈ wash and disinfect their hands regularly ̈ wear clean clothes ̈ always use clean towels ̈ not eat and behind the bar ̈ not work when they have open wounds Put the keg coupler onto the adapter

8 The perfect pour

Pouring and drinking wheat beer is something special. You should know how to do it. Also keep in mind the right handling of the glasses – and enjoy it.

̈ clean the glasses with a glass detergent ̈ never dry with a towel – lint causes foaming! ̈ store in fat free environment ̈ rinse a Schneider Weisse glass with cold water, and then follow the pictures

For bottle lovers

̈ rinse a wheat beer glass and pour your well cooled Schneider Weisse slowly. ̈ do not touch the beer or the glass with your bottle. ̈ if you want to enjoy the yeast, pour it slowly into your glass.

Schneider Weisse should be stored upright at a temperature of 40-42° F (4-6° C). Thus, it can develop best its unique flavour.

9 Troubleshooting

The first principle when problems arise is: stay calm. There are various possible reasons. Look systematically for the reason in your case. The following chart will help you.

Problem Possible reason Solution

the beer doesn’t pour at all keg is empty tap a fresh keg gas bottle is empty tap a new gas bottle the faucet at the line is closed check the faucet the keg coupler has not been check the keg coupler, if neces- assembled correctly sary use a new one the gas line leaks Swab soapy water on the out- side of the gas line. If there is a hole, you will see big bubbles. the valves at the keg couplers clean the valves with hot water are sticky or replace them the beer line has a sharp bend check the beer line the beer line is frozen switch off the cooling beer and gas line have been check the correct connection of mixed up the lines the adjusting screw at the flow rest- check the flow restrictor/com- rictor/compensation tap is locked pensation tap

the beer is too cloudy, beer line, keg coupler or valve clean all parts carefully tastes sour are not clean the beer was not stored upside store the keg upside down down or too warm at 40-42° F (4-6° C) the keg has been tapped for use one keg within a week more than a week

the beer foams too much the beer is too warm: · the temperatures in the cellar · check the temperatures or in the bar are too high · the beer line is not insulated · insulate the beer line · the beer glass is too warm · rinse the glass with cold water before pouring · the beer line cooling is not · check the beer line cooling working the gas pressure is too low set the gas pressure properly the beer has not yet settled a keg should have two days to after transport settle the yeast after transport the beer has been tapped for use one keg within a week more than a week the beer line has a sharp bend replace the beer line the beer lines are not clean clean the beer lines (dirty lines cause foaming!) 10 Problem Possible reason Solution

the beer does not have The beer is too cold: check the temperatures enough foam · the temperature in the cellar or in the bar is too low · the beer line cooling is not set correctly the pressure reducer has not set the pressure reducer been set correctly properly the gas bottle is becoming check gas bottle and line empty, the gas line has a hole the gas connection was inter- do not disconnect the keg rupted during the night before it is empty after tapping, the gas connec- open the gas connection tion was opened only after the instantly after tapping the keg beer did not pour anymore (otherwise, the keg will lose its natural carbonation)

the beer tastes flat The gas pressure is too low

· the natural CO² has left the set the correct pressure beer because of improper pressure setting · using G-mix, the wrong use mixtures with a high CO² percentage of CO² and N² content (G-mix will flatten the has been used beer quickly!) · loss of gas through leaking check the gas line gas lines or valves

the head is not stable traces of fat on the glass, in the clean glasses, lines and faucet – it collapses lines or at the faucet carefully wrong detergent for the glass- use special detergent for beer ware glasses pressure too low increase the pressure

You don’t find your problem in this chart? Our suggested solution does not help? Please do not hesitate to contact our brewmasters on [email protected] or ++49 9441 705 151

11 www.schneider-weisse.de

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