our
Beers

History and type of brewing:
Trademark of the brewery. Bottom-fermented, fermented at 9 °C and stored for six weeks until filtering. A real bulk beer! Thanks to the end-fermented brewing method and the low residual sugar content, it is perfect for enjoying several pints without feeling full.

The beer in numbers:
Alcohol: 5.0% vol.
Original wort: 11.5 ° Plato,
Bitter units: 17 BE

History and type of brewing:
On the occasion of the 350th anniversary of the Grandauer brewery, on 28 April 1965, the festival brew was brewed. Since then, the specially brewed festival beer has traditionally been served at the Grandauer Volksfest.

The beer in numbers:
Alcohol: 5.6% vol.
Original gravity: 13.5 ° Plato,
Bitter units: 17 BE

History and type of brewing:
The epitome of Bavarian beer art. Wheat was first allowed as an ingredient in beer production in 1548. The wheat beer tradition was born. Refined over generations, it develops its very special and unmistakable taste.

The beer in numbers:
Alcohol: 5.1% vol.
Original wort: 12.5 ° Plato,
Bitter units: 10 BE

History and type of brewing:
Our naturally cloudy shandy is the harmonious mixture of 50% full beer and 50% naturally cloudy lemon. It convinces with a refreshingly fruity taste without any sweeteners.

The beer in numbers:
Alcohol: 2.9% vol.
Original gravity: 6 ° Plato

History and type of brewing:
The flagship of our small brewery since 1969, often copied but never equalled. Malty and spicy in flavour, our MEISTERSUD is a bottom-fermented beer.

The beer in numbers:
Alcohol: 5.8% vol.
Original wort: 13.5 °Plato,
Bittering units: 18 BE

History and type of brewing:
Das Helle – trademark of the brewery. Brewed under fermentation, fermented at 9 °C and stored for six weeks until filtration. Spicy and mild. Fine, sweet malt note.

The beer in numbers:
Alcohol: 0% vol.
Original gravity: 12.2 ° Plato,
Bitter units: 17 BE

History and type of brewing:
The epitome of Bavarian beer art. In 1548, wheat was authorised as an ingredient in beer production for the first time. The tradition of wheat beer was born. Refined over generations, it developed its very special and unmistakable flavour.

History and type of brewing:
It is brewed using the infusion mashing process. The gentle mash at different optimal temperatures results in less fermentable sugar. The alcohol calorie content is reduced by approx. 40%. The LEICHTE WEISSE is characterized by a fruity-sour freshness characterized by notes of citrus fruit.

The beer in numbers:
Alcohol: 3.4% vol.
Original wort: 8.5 ° Plato,
Bitter units: 10 BE

History and type of brewing:
According to the old tradition, the master brewer “tweaks” the young beer after four weeks of maturation before it is bottled.

The beer in numbers:
Alcohol: 5.0% vol.
Original wort: 11.6 ° Plato,
Bitter units: 17 BE

History and type of brewing:

In memory of Korbinian Wild. He refined the recipe of the fine, Czech, bitter pils and used only aroma hops instead of bitter hops. These sweeten this traditional variety and soften the bitter taste.

The beer in numbers:
Alcool: 4,8% vol.
Mosto originale: 11,5 °Plato,
Unità amare: 25 BE

History and type of brewing:
In 1553, Duke Albrecht V limited beer brewing between Michaelmas (29 September) and St George’s Day (23 April). The maximum price per measure was 1 pfennig. From St George’s Day to Michaelmas, the price doubled. This meant that more beer was brewed in winter in order to extend the shelf life of the beers and to be able to charge 2 pfennigs in summer. We still use this strong pre-brewing method today for our Export Urstoff. A hearty, palatable export beer, light and flavoursome, for the highest demands. Cheers!

The beer in numbers:
Alcohol: 5.2% vol.
Original wort: 12.6 °Plato,
Bittering units: 20 BE

History and type of brewing:

The history of beer in the Grafingen area is dark. Due to the high hardness of the water, no light-coloured beers could be brewed. Certainly, the name of our black beer suggests that it belongs to the strong beer category. However, its dark colour is due to the strongest malt. It is brewed with an original gravity of over twelve per cent and is therefore classed as a full-bodied beer. After many years of experience as a beer sommelier, our Braumoasta has deliberately refined it with dark malts. The roasted malt is produced by our maltsters at very high boiling temperatures. The slightly bitter roasted malt notes create the unique flavour of our black beer, which is characterised by notes of malt, caramel and coffee.

The beer in numbers:
Alcohol: 5.3% vol.
Original wort: 12,5 °Plato
Bitter units: 20 BE