Beer Specialities - Beer - Production

Next to the ingredients the production process is of critical importance for the quality of the beers. Naturally, brewing complies with the Bavarian Reinheitsgebot (Purity Decree) of 1516. However, the Reinheitsgebot only states that nothing may be used apart from water, malt, hops and yeast. It cannot pronounce on the quality of a product..

Our beers are brewed carefully and gently. This begins by gently boiling the beer worts at only 100.8°C. This process of gentle brewing is made possible by the use of thermal vapour compression in the brewhouse. Nothing is burnt and the valuable contents are preserved, resulting in a pleasant, full-bodied and mild flavour.

Fermentation takes 7 days in open vats. This removes the cooler sludge before further processing. In bottom-fermented beers the yeast sinks to the bottom, whereas in top-fermented beers it rises to the surface. Maturing lasts for 6-8 weeks in a cool cellar. The beers are given the time needed to mature and for their flavour to develop. During secondary fermentation carbon dioxide forms, which is bound up with the beer in a natural way.

During the production of Bag-In-Box (BiB) beers this carbon dioxide is almost completely removed before bottling. The beer is only re-aerated with carbon dioxide during the tapping process prior to being dispensed by the landlord.

Samples are taken at all stages of beer production, to keep the best possible check on the processes. The subject of quality assurance has top priority and we are constantly striving to improve.