Description
We brew various organic beers in our 2 hectolitre brewhouse, which is located in the inn. We only use organic raw materials. We collect the malt ourselves in Lower and Middle Franconia, the hops come from southern Germany. We use our own, absolutely pure and untreated well water from a depth of almost 90 meters as the brewing water. We “harvest” the top-fermenting yeasts (a wheat beer and an ale yeast) after each brew and continue to use them. We have decided to brew exclusively "top-fermented". That is why almost all of our beers - not just the wheat beers - develop an exceptionally “fruity” taste, which is typical for top-fermented beers. Our beers are unusually mild and digestible due to the long maturation time in the cold room and in the storage cellar and the so-called "bottle fermentation". This means that we can do without any additional CO2 during bottling; the carbonic acid is created naturally in the bottle (or in the barrel) during "final fermentation". All beers are unfiltered, i.e. bottled naturally cloudy. This does not negatively affect the shelf life. When pouring from the bottle, the sediment (fine yeast, hops and protein particles) should remain in the bottle, except for white beers.
