Helles Landbier - a lager from Schneider Weisse? Yes, the traditional brewery from Bavaria, which is actually known for its wheat beer, has dared to take this step, which almost amounts to a small revolution. Georg VI Schneider is the sixth generation to head the company. In this interview, he lets us in on the making of his latest baby.

MR. SCHNEIDER, IN WHICH SETTING WAS THE IDEA FOR THE HELL LANDBIER BORN?

That was a longer process. My son Georg, who is now 25 and will one day follow in my footsteps here at the company, approached me for the first time quite a while ago and said, "Dad, all my buddies drink light beer. How come we don't have a pale Schneider?" You have to know that wheat beer is brewed top-fermented. It's not that easy for us to switch to a pale - bottom-fermented - beer. But my son wasn't so quick to give up, and when he strategically brought the subject up again at a family party, my father jumped on it. He reminded us that Schneider brewed bottom-fermented beer until about forty years ago. What's more, as a meticulous collector and documenter, he even had the recipes for it.

SO A TRUE THREE-GENERATION PROJECT?

Definitely, a very fun three-generation project. It makes me happy that my father, at 93 years of age, is so mentally fresh that he encourages us to go new ways. Which can sometimes also mean going back to very old things. Life goes by in waves. What is modern today, goes out of fashion tomorrow and experiences a revival the day after tomorrow. You always have to remain flexible - this is the wisdom my father used to motivate us in his old age.

A LIGHT BEER AS A BRIDGE BETWEEN PAST AND PRESENT

SO THEY HAD A PLAN, BUT NOT YET A FINISHED BEER. HOW DID IT CONTINUE?

We got our top brewmaster Hans-Peter Drexler on board and brewed an exact copy of the original recipe. It quickly became clear to us that although we were on the right track, we needed to bring the beer into our time, so to speak. People today want a more highly fermented, leaner and simply more elegant Helles than in the past.

HOW DID YOU ADJUST THE RECIPE?

We broke away from the classic pale beer with its slightly sweet character and decided on a pale country beer with a fruity, fresh hop note. We are at home in the Hallertau region, one of the most important hop-growing areas in the world, so this is an obvious choice. Mind you: always subtle! We are not talking about the "hop hammers" often found in the craft beer corner, but a beer with a high drinkability. The alcohol content is relatively low at just under 5%, but the beer still has a pleasant attack and a nice, smooth body. It fits as a "reward half" after mowing the lawn as well as an accompaniment to a hearty snack or a fine trout.

WITH YOUR CORE BUSINESS, THE WHEAT BEERS, YOU DON'T HAVE TO ASK THIS QUESTION, WITH A LIGHT ONE IT IS ALLOWED: WHICH GLASS SHAPE DO YOU RECOMMEND?

I drink the Helle Landbier from the classic Bavarian beer mug, the so-called Willibecher. With its almost completely cylindrical shape, this glass perfectly supports the characteristics of the Helle Landbier, because the aroma and flavor arrive very evenly, from the first to the last sip. But you can also drink the Landbier very well directly from the bottle, for example in the home garden.

BEER: A PRODUCT WITH MANY FACETS

THE CRAFT BEER MOVEMENT HAS BROUGHT US MANY UNUSUAL VARIETIES, AND SCHNEIDER ALSO PRODUCES SOME VERY INNOVATIVE WHEAT BEERS. IS THE PALE LANDBIER TO BE UNDERSTOOD AS A STATEMENT, AS A COMMITMENT TO THE DOWN-TO-EARTH, AGAINST THE GENERAL TREND?

The nice thing is that there is no need for such a commitment. Beer covers an enormous range, and that's what makes our profession so exciting. On the one hand, we have very complex beers; on the other hand, we have relatively "simple" and lean beers that are uncomplicated to drink and where you don't have to consciously focus on the taste. Especially their production is a high art, they do not forgive any brewing mistakes, because you can not hide anything with additional tricks. But of course, the craft beer movement has changed a lot. Suddenly, brewmasters had the courage to try something new and to explore the spectrum in which beer can take place. It was only then that many people realized that beer opens up a world of enjoyment that is second to none. That's what makes our work so enjoyable.

WITH LANDBIER, THEY HAVE OPENED THE DOOR TO BOTTOM-FERMENTED BEER. WILL IT STAY WITH JUST ONE TYPE?

Foamy time. For the time being, we're working very hard to launch the Hellen Landbier in a very modest way. After all, it's also part of our job to support our customers in the restaurant and retail trade. But when my father, my son, and I sit down together over a Hellen Landbier, that's bound to become an issue.

FINALLY, A NOT SO SIMPLE QUESTION: IS THIS A GOOD TIME TO LAUNCH A NEW BEER?

In principle, no. But at the same time, yes. What are our alternatives? There's no point in burying our heads in the sand. Every era has its challenges, and we all don't know what the future holds. In any case, I don't know anyone with a working crystal ball. If you had told me what was coming at the end of 2019, I would have accused you of excessive consumption of bad science fiction novels. Nonetheless, it's the entrepreneur's job to take action. We have to look ahead; especially those who deal with pleasure products expect that from a brand. There are bright spots now, too, and you can make something out of every situation.

MR. SCHNEIDER, THANK YOU VERY MUCH FOR THE INTERVIEW!

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