Only pure, natural raw ingredients of the very highest quality are used to create our diverse craft beers.
Malt represents the body of a beer. It provides the malt sugar for the production of alcohol by yeast. But malt can do much more than that. The use of differently kilned or roasted malts creates a variety of exciting flavors and aromas, which differ significantly from those of the hops and add to and round out their flavors. Transporting the most diverse of flavors to the beer, allowing old, characterful styles to come back to life, or creating new styles is a real art form. Depending on the variety, the different special malts give the beer flavors and aromas of chocolate, caramel, or roasted notes, and give the beer color, body, and a certain sweetness. Along with the classic light Pilsener malt, Vienna malt, Munich malt, various caramel malts, roasted malt, smoked malt, and wheat malts are all used in our craft beers. The composition of malt grist is initially tested in small brews. The idea behind it comes from the style of beer and the flavor profile in the mind of the master brewer. Up to seven different malts are used in each of our beer varieties.
In the case of caramel malt, the malt sugar that occurs during malting is caramelized. Different color depths and flavors develop depending on the temperature applied. The light varieties are distinctively malty and have a honey-like sweetness. The darker sorts are less malty, but release nutty or chocolaty notes.
Roasted malt is roasted for a long time at very high temperatures, like coffee. This creates a deep brown, almost black coloration. Production from malted or unmalted barley or wheat is possible. The flavor is reminiscent of dark chocolate, toffee, and coffee.
Smoked malt is kilned over a beech wood fire. This traditional procedure gives this malt its characteristic smoky flavor. Depending on the amount used, the beech wood or ham taste can be subtle or more intense.
Hops give beer its soul with their bitter and aroma substances. Over 100 varieties of hops are cultivated worldwide, and innovative combinations of them lead to the creation of new craft beers.
Our hop-aromatic craft beers get their unique flavor from the diverse aroma substances of the hop varieties used. As hops are harvested with 80–85% water content, they need to be dried straight after harvesting. In order to avoid oxidation and the associated adverse effects on bitter substances and especially hop aroma substances at a later point, we use hop pellets as a part of our quality philosophy, even though they are more expensive than whole hops. The pellets are packed in multilayer bags in a CO2 and nitrogen atmosphere to protect the sensitive aroma and bitter substances. Straight after harvesting and processing, our hops are stored in a cool environment until usage.
Every hop, no matter whether it is named an “aroma” or “bitter” hop, has its own unique aroma profile. It is our passion to discover the character of each hop variety and create the beer style that emphasizes the hop flavor and makes for a well-balanced and characterful craft beer. For that reason, it is very important to understand the hop varieties and see the hop growing in the field and during harvest, and see the cones when fresh, dried, and processed to pellets. We spend a lot of time in hop regions, and love to do so, as we get a lot of new ideas there.