Brewing water, a natural raw material, is the principal component of  beer, which contains over 90% water. Water of a very high quality is therefore an absolute necessity during the brewing process. Its quality often surpasses that of drinking water.


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The first step in the brewing process is called mashing where crushed malts are mixed with hot water in a mash-tun to produce mash. As the mash is slowly heated to a temperature of 78° C, the starches in the mash are converted into sugars by natural enzymes. At the same time, proteins, mineral and vitamins are partially dissolved into the mash.