Brief Definition of “Bayerische Edelreifung”
or Bavarian Double Maturity Method

Flavour comes with time

“Bayerische Edelreifung” or Bavarian double maturity method stands for the finest traditional brewing craftsmanship. After the main fermentation process, vital yeast and fresh brewing wort are added to produce wheat beers made with the “Bayerische Edelreifung”. Without being pasteurised, the beer is then filled into bottles or barrels and allowed to mature for a second time. This is the only way the wonderful aromas and sparkling carbonic acid can fully unfold.


Bavarian quality

When it comes to the quality of our wheat beers, we make no compromises. The best ingredients, long-standing expertise and above all a passion for Bavarian brewing craftsmanship are the prerequisites for our wheat beers made with the double maturity method, or “Bayerische Edelreifung”.

Doppelte Reifung


After the main fermentation process, vital yeast and fresh brewing wort are added to our wheat beers. They are then filled into bottles or barrels – without pasteurisation – and allowed to mature a second time for up to three weeks in optimal conditions. This refinement is what gives the beer its unique flavour nuances.


Traditional family-owned breweries

Wheat beer is their life and their passion! Our family-owned breweries stand for centuries of experience in wheat beer brewing. They pass it on from generation to generation, thus preserving their traditional brewing skills.


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Time, brewing craftsmanship and attention to detail

How wheat beer with the double maturity method, or “Bayerische Edelreifung”is made

We are master brewers with a passion for our craft. It is important for us to fully honour traditional Bavarian brewing skills in each and every step of the brewing process. With the best ingredients, time, patience and attention to detail, only wheat beer that has matured to perfection is allowed to leave our breweries. Something you can taste!

Haed Brewer

Josef Lechner

Vital Yeast
“The Bavarian double maturity method, or “Bayerische Edelreifung” –involves a great deal of traditional craftsmanship and experience. This includes adding vital yeast and fresh brewing wort to the young beer after the main fermentation stage. The extra yeast is the prerequisite for the second maturation after bottling. But before the beer is filled into the bottle or barrel, it is important to know that…”

Haed Brewer

Dr. Stefan Kreisz

Extra Time to Rest
“And this flavour develops after the bottling stage. The beer matures directly in the bottle or barrel under ideal conditions for up to three weeks. This extra rest is very important for the beer’s unique quality. Thanks to this brewing process, beers made with the “Bayerische Edelreifung” develop more flavour nuances and more delicate carbonic acid. This makes wheat beer a true speciality for every beer connoisseur.”

Haed Brewer

Marc Goebel

No Pasteurisation
“…the absence of thermal heat treatment at this point is essential for the quality of beers made with the “Bayerische Edelreifung”. Thanks to the second fermentation process after bottling, there is no need to pasteurise the beer. This gentle and natural brewing process preserves the valuable ingredients and allows them to develop their full flavour.”