Fermenting cellar and UERIGE yeast

What actually happened during fermentation was a big mystery to our forefathers, something close to a miracle. Today we know that in this natural fermenting process, the malt sugars derived from starch in our brewhouse are converted into alcohol and carbon dioxide.

The right choice of the yeast is highly important: our yeast strain is safe and sound in the yeast store of the Technische Universität München/Weihenstephan. Once a year, the UERIGE yeast receives a rejuvenating cure and is brought into action in our UERIGE brewery. The yeast we use is called ‘top-fermenting’ yeast, because it rises to the top during the fermenting process.

During fermentation the experience and sure instinct of the master brewer are vital: he knows best when to stop the fermenting process by cooling the liquid. At this stage, when the fermenting process has been stopped, the former wort is referred to as ‘young beer’.

During the process of aging, the beer continues a controlled, secondary fermentation and matures.