Natural quality – pure enjoyment
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 drinking water and our own Schneider yeast. All
these, combined with the traditional brewing
methods – open fermenters and bottle re-fermentation – 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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
Private Weissbierbrauerei G. Schneider & Sohn GmbH
Emil-Ott-Str. 1-5, 93309 Kelheim, Germany
Phone ++49 09441 705-0
[email protected], www.schneider-weisse.de
Preliminaries for a perfect pour
of Schneider Weisse on draught
minimum turnover:
three full sized or three mini-kegs per week
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)
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 [email protected]
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
In order to obtain this nice pour, you have to calculate
the right pressure on the kegs. It depends on three
 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.
 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)
 temperature of the beer
 length of line
 1.5 psi per 3 ft (1 m) climb
(tank to valve)
 hight between keg and faucet
Keep your cellar clean
and at a constant temperature.
Increase the calculated equilibrium
pressure by the following amounts to
compensate for tubing diameters and
Schneider Weisse can not be compared to any regular 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:
 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.
 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.
CO2 = 3.5 volumes
Equilibrium pressure
depending on the
temperature of the
 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.
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.
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.
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.
In order to calculate the length of your choker line,
follow this formula:
 Equilibrium pressure:
 Calculate your equilibrium pressure according
to the chart above.
 Pressure of the system:
3 psi + 1,5 psi + 3 psi =
 Calculate the pressure your system provides
(by rise and length of line) like above.
 Restriction necessary for
25 - 7,5 =
17,5 psi.
 Deduct the pressure of your system from the
equilibrium pressure.
 17,5 / 0,33 = 53,03 ft
(:3 = 17,66 m)
of choker line
 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 provides 0,33 psi (or 1 psi per 3 ft (1 m))
25,0 psi
7,5 psi
You can also refer to the calculator
on www.schneider-weisse.de (for
customers / draught guidelines)
– If you use a 0,375 line, each ft of line provides 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 restriction.
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
with a brush and hot water.
2) put the keg coupler with the connected 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.
Now you do it the other way round
1) lift the lever, the keg fitting is now
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.
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.
Schneider Weisse is a natural wheat
beer. It contains live yeast. We recommend the following minimum cleaning intervals.
 clean the glasses with a glass detergent
 never dry with a towel – lint causes foaming!
Cleaning of keg,
coupler and beer lines
 store in fat free environment
Cleaning intervals
 rinse a Schneider Weisse glass with cold water,
and then follow the pictures
This is just to remind you of our recommended
cleaning intervals.
Cleaning adapter with water line
faucets (with a cleaning ball)
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
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
 rinse a wheat beer glass and pour your well
cooled Schneider Weisse slowly.
 do not touch the beer or the glass with your
 if you want to enjoy the yeast, pour it slowly
into your glass.
Every year
 replace the gas lines
 change the cooling water in the beer line
Put the keg coupler onto the adapter
For bottle lovers
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
Schneider Weisse should be stored upright at
a temperature of 40-42° F (4-6° C). Thus, it can
develop best its unique flavour.
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.
Possible reason
Possible reason
the beer doesn’t pour at all
keg is empty
gas bottle is empty
the faucet at the line is closed
the keg coupler has not been
assembled correctly
the gas line leaks
tap a fresh keg
tap a new gas bottle
check the faucet
check the keg coupler, if necessary use a new one
Swab soapy water on the outside of the gas line. If there is a
hole, you will see big bubbles.
the beer does not have
enough foam
The beer is too cold:
· the temperature in the cellar
or in the bar is too low
· the beer line cooling is not
set correctly
check the temperatures
set the pressure reducer
check gas bottle and line
the valves at the keg couplers
are sticky
the beer line has a sharp bend
the beer line is frozen
beer and gas line have been
mixed up
the adjusting screw at the flow restrictor/compensation tap is locked
clean the valves with hot water
or replace them
check the beer line
switch off the cooling
check the correct connection of
the lines
check the flow restrictor/compensation tap
the pressure reducer has not
been set correctly
the gas bottle is becoming
empty, the gas line has a hole
the gas connection was interrupted during the night
after tapping, the gas connection was opened only after the
beer did not pour anymore
beer line, keg coupler or valve
are not clean
clean all parts carefully
the beer was not stored upside
down or too warm
the keg has been tapped for
more than a week
store the keg upside down
at 40-42° F (4-6° C)
use one keg within a week
the beer is too cloudy,
tastes sour
the beer foams too much
the beer is too warm:
· the temperatures in the cellar
or in the bar are too high
· the beer line is not insulated
· the beer glass is too warm
· the beer line cooling is not
the gas pressure is too low
the beer has not yet settled
after transport
the beer has been tapped for
more than a week
the beer line has a sharp bend
the beer lines are not clean
(dirty lines cause foaming!)
the beer tastes flat
· check the temperatures
· insulate the beer line
· rinse the glass with cold
water before pouring
· check the beer line cooling
set the gas pressure properly
a keg should have two days to
settle the yeast after transport
use one keg within a week
replace the beer line
clean the beer lines
the head is not stable
– it collapses
do not disconnect the keg
before it is empty
open the gas connection
instantly after tapping the keg
(otherwise, the keg will lose its
natural carbonation)
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
traces of fat on the glass, in the
lines or at the faucet
clean glasses, lines and faucet
wrong detergent for the glassware
pressure too low
use special detergent for beer
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