Did you know you can cultivate baker’s yeast from high quality Weisse beer? Schneider Weisse shows us how their Original Weisse beer can make the perfect loaf of sweet and airy Easter bread. We’ll show you how to get the perfect yeast in just 10 steps:


1 Mason Jar with lid (any glass container with lid will work)

(4) .5L bottles of Original Schneider Weisse

4 teaspoons of sugar

1 tablespoon of All-Purpose flour

1. Fill the mason jar with boiling water; hold jar with towel and carefully screw on the lid. As soon as the water has cooled, pour the water away. The glass is now clean and “semi-sterile”.

2. Open four upright bottles of wheat beer with fine yeast and pour everything except the yeast base into jar (about 1/4-1/2 inch of liquid should remain in bottle).

3. Swirl the yeast sediment per bottle properly to shake it up.

4. Pour the yeast into the clean glass.

5. Add 4 teaspoons of table sugar (you can dissolve with a little water beforehand).

6. Add 1 tablespoon of flour, mix with whisk.

7. Put the lid on and swirl jar until everything is mixed.

8. Loosen jar lid so there is room for gas to escape! Let stand at room temperature (or ideally at approx. 78° F) and shake a little now and then (Note: foaming is a good sign).

9. After about 18 to 24 hours, sniff carefully and see if the initial smell of beer has already turned into a clear yeast aroma.

10. The batch of yeast can be used for approx. 500 g of dough (just reduce the normal amount of liquid in the dough by 100 ml) The dough may take a little longer to rise and maybe the dough will not become as fluffy as usual. In terms of taste, there are no disadvantages (on the contrary!).