our
beers

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: 5.0% vol.
Original wort: 11.5 ° Plato,
Bitter units: 17 BE

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

Storia e stile di birra:
Il fiore all’occhiello del nostro piccolo birrificio dal 1969. Spesso copiato – mai eguagliato. Dal gusto maltato e speziato, la nostra MEISTERSUD si presenta come una birra a bassa fermentazione.

La birra in numeri:
Alcool: 5,8% vol.
Mosto originale: 13,5 °Plato,
Unità amare: 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

Geschichte und Brauart:
Inbegriff bayrischer Bierkunst. 1548 wurde erstmals Weizen als Zutat für die Bierherstellung erlaubt. Die Tradition des Weizenbiers war geboren. Über Generationen hinweg verfeinert, entwickelt es so seinen ganz besonderen und unverwechselbaren Geschmack.

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:
The 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: 5.2% vol.
Original gravity: 12.2 ° Plato,
Bitter units: 17 BE

History and type of brewing:
For 500 years, St. Leonhard as patron saint of livestock. On the occasion of the Leonhardi pilgrimage in Grafing, Josef Schlederer prepared his own brew. This type of beer is characterized by its high alcohol and sugar content, which makes it the perfect counterweight to desserts of all kinds, as well as pan-fried meat. Bottled for the Leonhardi trip in autumn – while stocks last.

The beer in numbers:
Alcohol: 7.5% vol.
Original wort: 18.8 ° Plato,
Bitter units: 45 BE

History and type of brewing:
His name goes back to St. Aegidus. The beer has only been brewed during Lent for 100 years. It is brewed in the two-mash process with six different types of malt. The Bock gets its intense taste from its high malt content. Bottled just before Christmas – while stocks last.

The beer in numbers:
Alcohol: 7.2% vol.
Original wort: 18.5 ° Plato,
Bitter units: 23 BE

Tale and brewing:
The past of beer in the Grafingen area is dark. Due to the high degree of hardness of the water homb koane Hellen Biere eibraut wean kenna. Certainly, the name of our Schwarzbier suggests that it is one of the strong beer types. Its dark color, however, is due to its strongly roasted malt. It is brewed with an original wort of over twelve percent and is therefore a full-bodied beer. The procedure, which our brewmaster after many years of beer sommelier experience deliberately refined by dark malts hod. Our maltsters produce the roasted malt at very high kilning temperatures. The slightly bitter roasted malt notes create the unique taste of our Schwarzbier, which is characterized by malt, caramel and coffee notes.

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