The quality and properties of the water are therefore extremely important for the quality of the beer. We take our water from wells with a depth of 240 metres. Water for brewing must satisfy even higher requirements than drinking water in terms of its purity. This is because its mineral content and hardness have a major influence on the quality of the beer.
Hallertau in Upper and Lower Bavaria is one of the most important hop-growing regions in the world. In botanical terms hops are a member of the cannabaceae family and the urticaceae genus. Its contents, namely bitters and essential oils, are the components of hops which give beer its aroma. The content the various substances in the hops depend on the variety. Hops are regarded as the taste-enhancing "soul of beer". Without them the characteristic and refreshing bitter taste of the beer would be impossible. The quantity of hops and hop variety used varies for each type of beer. For example Pils requires around three times more hops than wheat beer.
Yeast is responsible for fermenting the beer. It converts the malt sugar into alcohol, carbonic acid and heat. Today yeast is bred in pure cultures, in other words only those strains which are desirable for the fermentation process are propagated. Strains which are not cultured yeasts are known as "wild yeasts". These can cause undesirable cloudiness and off-flavours in beer. A distinction is made between two groups of brewing yeast - top-fermenting and bottom-fermenting yeasts. Depending on the type of yeast used, we also distinguish between top-fermented and bottom-fermented beer. Bottom-fermented varieties include light and dark lager, as well as export, pils, Oktoberfestbier and Maerzen. The best known type of top-fermented beer is wheat beer, but the group also includes rye or dark beer as well as regional types such as Kölsch and Altbier.
Under the German Beer Purity Laws barley or wheat may not be used for beer production. The raw grain must first be malted. Malt is a germinated cereal grain which has been germinated in artificial conditions. The aim of the malting process is mainly to produce enzymes which are formed and activated by the metabolic processes that take place during germination. These enzymes are vital for beer production.