It also serves as a research facility for the faculty of brewing sciences at the Technical University of Munich. Together with the VLB, Germany's most important research and educational facility for brewing craft. Weizenbier Top fermented beer. Brewing Weizenbier requires wheat malt in addition to barley malt. This sterilizes the wort and concentrates it to the proper extract level.
Yeast causes the wort to ferment.
Top fermenting yeast surfaces after the beginning of fermentation, while bottom fermenting yeast falls to the bottom. Used to tap a keg. This page designed and served by Real Beer Inc.