Traditional brewing and a love of experimentation

The beers are brewed in strict accordance with the German Beer Purity Law known as the Reinheitsgebot. All of the raw ingredients come from the region: the malt comes from Bavaria and the Swabian Alb, the hops from Tettnang and Hallertau, and the water comes from the brewery's own well.

Despite modern brewing equipment, beer is still brewed traditionally here. Beers mature in the storage cellar for four to eight weeks. Many breweries can no longer afford to spend this much time maturing beer.

As a young master brewer, Kilian Stückler is extremely keen to experiment. He is constantly working on new beer recipes and, in addition to classic beers, he creates innovative craft beers with unique flavors using traditional brewing methods.

Using special hops and malts allows beers to acquire specific notes for example of coffee, chocolate, or fruit. Plus, how the barley grains used to make the malt are roasted can change the taste of the beer.