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.

Barrel container:
5l can, 20l bay. tapping, 30l, 50l

The beer in numbers:
Alcohol: 5.0% vol.
Original wort: 11.5 ° Plato,
Bitter units: 17 BE
Carbon dioxide content: 5.3 g/litre

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.

Barrel container:
30l, 50l

The beer in numbers:
Alcohol: 5.6% vol.
Original gravity: 13.5 ° Plato,
Bitter units: 17 BE
Carbon dioxide content: 5.3 g/litre

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.

Barrel container:
30l, 50l

The beer in numbers:
Alcohol: 5.1% vol.
Original wort: 12.5 ° Plato,
Bitter units: 10 BE
Carbon dioxide content: 6.5 g/litre

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 brewery since 1060, often copied but never equalled. Malty-spicy and slightly sweet in flavour.

Barrel container:
30l

The beer in numbers:
Alcohol: 5.8% vol.
Original wort: 13.5 °Plato,
Bittering units: 18 BE
Carbon dioxide content: 5.3 g/litre

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: <0.5% 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.

The beer in numbers:
Alcohol: <0.5% vol.
Original wort: 12.5 °Plato,
Bitter units: 10 BE

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.

Barrel container:
30l, 50l

The beer in numbers:
Alcohol: 5.0% vol.
Original wort: 11.6 ° Plato,
Bitter units: 17 BE
Carbon dioxide content: 5.3 g/l

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.

Barrel container:
30l

The beer in numbers:
Alcool: 4,8% vol.
Mosto originale: 11,5 °Plato,
Unità amare: 25 BE
Carbon dioxide content: 5.3 g/l

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!

Barrel container:
30l, 50l

The beer in numbers:
Alcohol: 5.2% vol.
Original wort: 12.6 °Plato,
Bittering units: 20 BE
Carbon dioxide content: 5.3 g/l

History and brewing method:
Its name goes back to St Egidus. For 100 years, the beer has only been brewed during Lent. It is brewed using the two-mash method with six different types of malt. The high malt content gives the bock its intense flavour. Bottled shortly before Christmas (bottled in week 47) – while stocks last.

The beer in figures:
Alcohol: 7.2% vol.
Original wort: 18.5 °Plato,
Bittering units: 23 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

History and brewing method:

Kirta has a special meaning in Bavaria and is traditionally celebrated with good food, music and a strong beer. Our Kirta beer is brewed using the classic decoction process, in which parts of the malt grist are boiled and then added to the main brew – this ensures a strong, full-bodied flavour. (Bottled in week 37)

It is then stored in cool tanks for 7 weeks so that the malty sweetness and the fine hop bitterness are perfectly balanced. A harmonious beer that combines tradition and craftsmanship – ideal for Kirta time.

The beer in figures:

Alcohol: 5.4 % vol.
Original wort: 13.2 °Plato
Bittering units: 22 BE