Heller-Bräu Trum - Graser Bamberger Braunbier

The mash dough, a special mashing process used by the old Bamberg brewers, gives Bamberg brown beer its distinctive taste. In the past, there was even a special device for this in the lauter tun: the Pfaff. This allowed the brewers to wet the mash from below with water. In accordance with this process, the mash is carefully watered and then left to rest for a while. The mash swells in the water and becomes a kind of mash dough. The long exposure time dissolves a particularly large number of the mash's ingredients, giving the beer its full, spicy aromas.