Schwendl - Ursprung

In the initial taste you notice the power of this malt mixture as well as a wonderful balance of bread and yeasty notes from your own pure yeast culture. For the 500th anniversary of the Bavarian Purity Law, Anton Schwendl came up with something special. The recipe that started it all in 1935 is currently being brewed in Schalchen. With this recipe, Therese Schwendl and her husband Michael started brewing wheat beer in an 80 liter washing kettle. To this day, the Schwendl wheat beer brewery only produces top-fermented beers. With countless types of hops and malts as well as a wide variety of yeast strains, the purity law has not yet reached its limits - in this context, a lot more would be possible. The original recipe from 1935 is of course framed in the brewery's office. “I wrote it down a long time ago, but I never really thought about brewing this beer, because you couldn't work with these mashing temperatures,” says Anton Schwendl. Master brewer Konrad Mayer then suddenly got the crucial memory from his Pallinger apprenticeship at the Fuchsbüchler brewery. At that time an old thermometer was still used there which, as is common today, did not show the temperature in degrees Celsius but in degrees Réaumur (1 degree Celsius corresponds to 0.8 degrees Réaumur) - and the recipe was no longer "voglwuid". With this "stroke of genius", the two brewed the recipe with minimal changes, an old Bavarian wheat beer with a 'very tasty', full-bodied character.