The Brewhouse

In the brewhouse, wort is produced from malt, hops, and water. The wort is then cooled in the brewhouse from 100 ° C to 10 ° C. Yeast is added, causing fermentation to begin. With our new, fully-automated brewhouse, it is possible to produce 5 brews per day. A brew corresponds to 10,000 liters, corresponding to 22 brews per week or 220, 000 liters of beer.


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Carl von Linde was a German scientist and engineer who revolutionized brewing by developing refrigeration in 1877. This innovation greatly simplified the brewing process. It allowed breweries to produce lager beers even during the summer time without the need for large quantities of ice.