DRAUGHT BEER GUIDE

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Since 1872, Schneider Weisse has been brewed with highest diligence according to the recipe of the brewery’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 brewing methods – open fermenters and bottle 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.

Natural quality – pure enjoyment

Weisses Bräuhaus G. Schneider & Sohn GmbH Emil-Ott-Str. 1-5, 93309 Kelheim, GermanyPhone ++49 09441 705-0info@schneider-weisse.de, www.schneider-weisse.de

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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

Content

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Preliminaries for a perfect pour of Schneider Weisse on draught

Storage

minimum turnover: three full sized or three mini-kegs per week

faucet: VT 10 (CMB) with cleaning ball

keg 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 beers are 2.5 volumes)

Should you have any variations from this, please contact your supplier or the brewery on guenter.uhl@schneider-weisse.de

� 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 bottles.

� 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.

Keep your cellar clean and at a constant temperature.

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CO² and pressure

During fermentation, Schneider Weisse creates its own CO2 which makes it a sparkling and refreshing beverage and gives it its beautiful white head when poured.In order to obtain this nice pour, you have to calculate the right pressure on the kegs. It depends on three factors:

� temperature of the beer

� length of line

� hight between keg and faucet

beer

tempera ture

equilibrium

pressure

°F °C psi

39 4 22

41 5 24

42 6 25

43 6,5 26

44 7 27

45 7,5 27

CO2 = 3.5 volumesEquilibrium pressure depending on the temperature of the keg:

Schneider Weisse can not be compared to any regu-lar kegs and will not pour under „normal“ pressure. It needs its own pressure setting.

This will help you to calculate the correct pressure on the keg:

Increase the calculated equilibrium pressure by the following amounts to compensate for tubing diameters and tanks:

� 1.5 psi per 6 ft (2 m) tube length (if you use a 0.312 line)

� 1.5 psi per 18 ft (6 m) tube length (if you use a 0.375 line)

� 1.5 psi per 3 ft (1 m) climb (tank to valve)

� 3 psi safety factor

� 1.5 psi per tank connected in series

You will be fine with this if you can use a restrictor faucet/compensator faucet.

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In case you can not use a restrictor faucet, your beer would shoot out of the faucet and foam.In this case, you have to build restriction in the line by adding a choker line. You need to slow down the beer before it arrives at the faucet.

In order to calculate the length of your choker line, follow this formula:

� Calculate your equilibrium pressure according to the chart above.

� Calculate the pressure your system provides (by rise and length of line) like above.

� Deduct the pressure of your system from the equilibrium pressure.

� For this remaining pressure, you have to build restriction by a choker line. If you wind the line up (like a spiral), you get more restriction in the line.

– If you use a 0,312 line, each ft of line provi-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.

Example: The temperature of your beer in the cellar and at the faucet is 42° F. The diameter of your line is 0.312, the length is 12 ft and the hight difference is 3 ft.

� Equilibrium pressure: 25,0 psi

� Pressure of the system:3 psi + 1,5 psi + 3 psi = 7,5 psi

� Restriction necessary for25 - 7,5 = 17,5 psi.

� 17,5 / 0,33 = 53,03 ft (:3 = 17,66 m)of choker line

You can also refer to the calculator on www.schneider-weisse.de (for customers / draught guidelines)

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Tapping1) 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 with a brush and hot water.

2) put the keg coupler with the connec-ted beer and gas lines firmly onto 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.

UntappingNow you do it the other way round1) lift the lever, the keg fitting is now

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.

Tapping and untapping

Tapping

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.

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

Cleaning

Cleaning adapter with water line

Put the keg coupler onto the adapter

Attach the keg coupler by pressing the lever. Open the water line – for cleaning purposes, the water runs into the beer line and to the faucet

Cleaning of keg, coupler and beer lines

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

Daily� faucets (with a cleaning ball)� bar� sink� glass cleaning brushes

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

Every year� 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 drink behind the bar� not work when they have open wounds

Cleaning intervals

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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.

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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 assembled correctly

check the keg coupler, if neces-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 are sticky

clean the valves with hot water 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 mixed up

check the correct connection of the lines

the adjusting screw at the flow rest-rictor/compensation tap is locked

check the flow restrictor/com-pensation tap

the beer is too cloudy, tastes sour

beer line, keg coupler or valve are not clean

clean all parts carefully

the beer was not stored upside down or too warm

store the keg upside down at 40-42° F (4-6° C)

the keg has been tapped for more than a week

use one keg within a week

the beer foams too much the beer is too warm:

· the temperatures in the cellar or in the bar are too high

· check the temperatures

· 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 working

· check the beer line cooling

the gas pressure is too low set the gas pressure properly

the beer has not yet settled after transport

a keg should have two days to settle the yeast after transport

the beer has been tapped for more than a week

use one keg within a week

the beer line has a sharp bend replace the beer line

the beer lines are not clean (dirty lines cause foaming!)

clean the beer lines

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You don’t find your problem in this chart? Our suggested solution does not help? Please do not hesitate to contact our brewmasters on Guenter.Uhl@schneider-weisse.de or ++49 9441 705 151

Problem Possible reason Solution

the beer does not have enough foam

The beer is too cold: check the temperatures

· 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 been set correctly

set the pressure reducer properly

the gas bottle is becoming empty, the gas line has a hole

check gas bottle and line

the gas connection was inter-rupted during the night

do not disconnect the keg before it is empty

after tapping, the gas connec-tion was opened only after the beer did not pour anymore

open the gas connection instantly after tapping the keg (otherwise, the keg will lose its natural carbonation)

the beer tastes flat The gas pressure is too low

· the natural CO² has left the beer because of improper pressure setting

set the correct pressure

· using G-mix, the wrong percentage of CO² and N² has been used

use mixtures with a high CO² content (G-mix will flatten the beer quickly!)

· loss of gas through leaking gas lines or valves

check the gas line

the head is not stable– it collapses

traces of fat on the glass, in the lines or at the faucet

clean glasses, lines and faucet carefully

wrong detergent for the glass-ware

use special detergent for beer glasses

pressure too low increase the pressure

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