Beer Specialities - Ingredients

Ingredients and preparation are of critical importance for the quality of a product. We use only the best quality for our speciality beers.

Malts come from the regional malthouses Schneider-Landenberger in Nördlingen and Dürrwanger in Wechingen. They obtain crops (wheat and brewer’s barley) from local farmers. We check all malt supplies for consistency. This is important, in order to best adapt brewing processes to seasonal variations in the raw materials (protein content).

Water used in brewing comes from the depths of the Ries. It contains minerals and is so pure that the town of Nördlingen can do without chlorination entirely. Harmful substances such as chlorinated hydrocarbons or atrazine are equally rare. IWe use the finest aromatic hops from Spalt. This special aromatic hop guarantees a delicately balanced hop flavour and is in demand worldwide.

Selection and tender, loving care of the yeast is essential for the flavour of the beer, which starts to build during fermentation and develops fully during storage. Here we go in for traditionally tried-and-tested strains of yeast.

These four raw ingredients form, according to type in varying compositions, the basis for outstanding, full-bodied, mature speciality beers, of which we are rightly proud.