Description

Good beer needs time, the best raw materials, good water, a love of the craft, but also technology and a good dose of passion. In my microbrewery, which is run as a sideline and has an output volume of 2 hectolitres, I carry out all the processing steps myself by hand: From crushing the regional malt from south-west Germany, to brewing, yeast cultivation, fermentation and maturation, right through to bottling. All my beers are neither filtered nor pasteurised and, of course, no additives or additives of any kind are used. With my range of beers in classic and modern styles, quality comes before quantity - for the sake of my own standards and, of course, the Purity Law of 1516. Taste is debatable, but one thing is certain: with every brew, my aim is to produce a good, natural beer brewed by hand.