Description
Since 2013, now operating as a two-man business, we have been brewing an annual output of up to 750 hectoliters of beer. Our process is pretty much manual. Only the mashing and boiling processes are automatically controlled (to ensure consistent quality and reproducibility of the products), as well as the temperature control of the fermentation and storage vessels. Everything else is, as I said, real handiwork.
We brew our beers according to the principle of naturalness, but also traditionally in accordance with the purity law. However, one thing is particularly important to us: whether it's water, hops, malt, yeast, or other ingredients, they must be processed in a completely natural way!
