Schneider Weisse Now available in our tap room

We are excited to feature a beer and brewery with such great tradition in our tap-room. Schneider Weisse features malt from our German partner, Ireks Maltz. All available to order for your next craft beer.

The Schneider Weisse is a family owned German weissbier (wheat beer) brewery. The brewery is headquartered in Kelheim, Bavaria, on the banks of the Danube northeast of Munich. It was in Kelheim, where Bavarian Duke Maximilian I (1573 to 1651), owner of the Hofbräuhaus in Munich, built a brand new weissbier brewery in 1607. This was only a few years after the ruling Bavarian dynasty, the Wittelsbach family, had instituted a weissbier monopoly for themselves in 1602—a monopoly that was to last until 1798. After 1602, only the dukes of Bavaria—and no commoner—could brew weissbier, because the beer was in technical violation of the Bavarian 1516 Beer Purity Law, which permitted only barley, hops, and water to be used in beer. ( reinheitsgebot ) In 1607, Maximilian built a Weisses Bräuhaus (white brewery) specifically for his wheat beer, right next to his “brown beer” Hofbräuhaus brewery. By the middle of the 19th century, however, top-fermented weissbier had fallen out of favor with Bavarians, who preferred the modern, somewhat cleaner tasting bottom- fermented lagers. But Georg Schneider I (1817 to 1890), a brewmaster, continued to believe in weissbier. So he leased the once-profitable Weisses Bräuhaus from the Wittelsbach family, in 1855.

Come try this delicious beer in our tap room while it lasts! 

11 Kendrick Rd Wareham MA

Weds - Friday 4 - 8

Sat 1 - 8

5 Reasons Why Choosing A Locally Malted Grain Is Good for Your Beer and Your Business:

  1. Local malt is fresh – the malting process takes seven days to complete. After cleaning and bagging, you can be brewing with a locally malted grain in less than two weeks. That’s fresh and fresh is good!

  2. Locally malted grain can improve locally brewed beer – brewers’ access to a local maltster improves their knowledge of Malt “The Soul of Beer” and deepens their mashing process experience. Knowledge and experience improve products and inspire innovation.

  3. Local maltsters enable malting of locally grown grain – a local malting operation and experienced maltster enable malting of local farm grown grain. Local malt enables brewers to craft a unique beer brewed with all locally malted grain or in complement with premium import malt.

  4. Local malt adds variety to products and enhances your story – brewing beer with local malt is regionally different, brings a seasonal variety and is unique and special. It creates a farm-malt-beer-customer relationship which deepens the connection of your customer to your beer and your brewery. Variety and this connection, appeals to local customers and also creates a memorable experience for destination customers and tourists.

  5. Locally malted grain is good for the community, the environment and the economy – sourcing local means more meaningful community relationships and uses less energy to transport (good for the environment). Local businesses create jobs, hire local contractors and build a stronger lasting economy.

Certainly, there are boundless opportunities and many more reasons for choosing a locally malted grain for your beer and your business, but knowing these 5 reasons sill help any craft brewer make the right choice. Cheers!

Ireks chocolate malt now available for your next craft porter or stout!

It is Valentines Day so we thought it would be a good time to feature our Chocolate malt. A fresh shipment just arrived from our German partner Ireks Malt.

This IREKS roasted barley malt does not only give the beers a more intensive level of color, it also provides impressions reminiscent of dark chocolate or coffee. Standard specification: Method*

IREKS Chocolate Malt Colour: 800 - 1000 EBC Lovibond: 300 - 380

Moisture Content < 5 % 3.1.4.1

Wort Colour 800 - 1000 EBC units 3.2.3 and 3.1.4.2.8.1

One of our favorites around the tap-room comes from Down The Road Brewing in Everett MA. They use a combination of our pilsner and chocolate malt for their Hot Cocoa Porter.

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The Barley Behind the Malt

The German traditions and methods of brewing beer date back many centuries to a more simple and less technological time. Malted barley is an essential ingredient in the brewing process and one that is protected by “Reinheitsgebot” or the “German Purity Law” established in 1516 AD. Today, that tradition is extended to modern times in part by the German practices of collaboration between growers, maltsters and brewers.

Through a non-profit consortium Braugersten-Gemeinschaft e.V. or the “Malting Barley Association” and VLB University extensive data and research results have been provided for more than 60 years to the malting and brewing industries. According to their literature “a focus of their research is the examination of newly approved malting varieties and their processing suitability in the "Berlin Program". This program enables new malting barley varieties to be accepted to the processing level faster. As a result, the progress in barley breeding for the entire value chain is satisfied more promptly and barley can be grown competitively in Germany now and in the future.”

IREKS GmbH, located in Kulmbach, Germany which is situated in the Bavarian province of the Upper Franconia region has been crafting barley into malt since 1856 AD. IREKS and its local partner Stone Path Malt, located in Wareham, MA of New England USA support the “Malting Barley Association” and “Berlin Program”. Each year IREKS along with its brewing customers, including Augustiner and Kulmbacher, join brewing institutes such as Weihenstephan University, to test and evaluate different barley varieties and their crop year growth characteristics as it relates to the malting and brewing process. This information is shared with the participating malting and brewing community members. Barley varieties are then selected for their ability to meet the malting and brewing requirements. The varieties must finally be reviewed in order to be grown satisfactorily and provide a sufficient crop yield for affordability in the future.

Today, barley varieties including Avalon and Quench are approved and selected for their growing, malting and brewing characteristics. Both IREKS and Stone Path Malt have sourced the Quench variety as a premium select barley for their respective Pilsner and “Nor’East Gold” premium base malts. Stone Path Malt has also used the quench variety to locally craft a “Munich” and a “Kara 10L” caramel malt.

Locally, Stone Path Malt is working with regional barley growers in New England to trial and develop varieties of malting barley that will thrive in the soil type and climate of our region. After harvest, barley testing will be done by our growers, our maltster, a regional test lab and with our partners IREKS in Germany. With some luck and success, we’ll be malting these local varieties and submitting to brewers for evaluation and serving to craft beer lovers of New England in the fall.

Maltster Bryan inspecting the barley throughout the malting process

Maltster Bryan inspecting the barley throughout the malting process