There is a deep hush in the fermenting room at the Paulaner brewery. Only the sound of chalk against metal tells you that master brewer Eberhard Tischer is at work. He is checking the fermentation process and then noting down the date of his check. The yeast that turns the malt sugar into alcohol and carbon dioxide is working away in the classy brewery tanks. "We put our trust in our Paulaner yeast," says Tischer. In spite of this, he has to visit the fermenting room several times during the main fermentation phase in order to check the progress of the fermentation.