Beer is our passion
Our best - naturally brewed
-
![]()
Bright March
buttonOur unique regular beer. Gently pithy and pleasantly mild.
-
![]()
Black beer
buttonWith a strong malt taste, rustic, full-bodied and spicy.
-
![]()
Seasonal beers
buttonHomemade IndianPaleAle, amber, maypole and more.
-
![]()
Black soul
buttonICE GRUB BEER LIQUEUR from the whole soul of good black beer.
Art of brewing - step by step!
Of course, the rules of the German Purity Law of 1516 apply.
Mild, pure water, high-quality aroma hops and "well-dissolved" summer brewing barley are the most important ingredients for our Eisgrub brew. In the artisanal brewing process, right before your eyes, a traditionally brewed beer is created. Experience the round, fresh taste for which ours Brewmaster is personally responsible.
At the beginning there is barley malt.
It is ground to a grist in a mill and poured into the brewing kettle by hand. With the best water, the mash is created, in which malt enzymes break down the starch into sugar at temperatures of 60 to 80 ° C. The solid malt components remain on the sieve of the lauter tun (the so-called "spent grain", which we also bake in our bread). The resulting wort is cooked for 90 minutes with fine aroma hops. The hot wort is now fed from the brewing plant into the wort cooler.
The yeast turns malt sugar into alcohol.
The wort reaches the fermentation tanks, where yeast is added and fermentation begins. The sugar of the wort is converted into alcohol and carbon dioxide. This process takes place at a temperature of 6 to 10 ° C within about a week.
Always fresh!
After the fermentation has largely been completed, the young beer goes into the storage tanks, where it is fermented for around four weeks at 0 to 3 ° C. In this closed system, carbonic acid develops through post-fermentation, which is bound by the pressure created in the beer. The finished Eisgrub brew is poured into the glass at an average of 8 ° C and served fresh, naturally cloudy!