Schneider’s Bayrisch Hell is described in Bavaria as a Landbier – a beer that characterises the people and ingredients of the region. Schneider Bayrisch Hell produced at Schneider’s Landbrauerei has ingredients coming from a very short distance from the brewery itself utilising established relationships directly between the the brewery and local farmers.

G. Schneider & Sohn was founded in 1872 after Georg Schneider and his son bought a brew house in Munich. After the brewery was destroyed during World War II bombings, production was moved 70 miles away to Kelheim. All of their beers are top-fermented wheat ales brewed using traditional methods and are regarded as some of the finest in all of Germany.

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