The price war of the big brand beers forces most established breweries to decrease costs by using low priced ingredients and by accelerating the procedures of beer production – unfortunately often at the expense of the quality of beer. In addition, beer production develops towards a standardisation of beer recipes in line with a complaisant mass taste. The result is an increasing forfeiture of diversity of tastes in Germany, the former heaven of beers.
Have you ever blind tasted the generally known commercial beer brands comparatively? Could you say for sure which beer you had just drunk?
I use the best brewing ingredients independently of the price. I brew my beers with time- and energy-intense procedures, if this creates a greater abundance of taste. For a more harmonic development of taste, I am willing to let it ferment longer under ideal temperatures and allow it some weeks of maturing more, if this is required for the completion of taste
I am a friend of hop!
Hop is the stuff that makes beer bitter? Yes, also. But not only. Your impression is based on the deployment of one or two types of hop out of a range of around ten not very flavour intense sorts that are being used in most of the German beers you know.Worldwide there are over 300 kinds of hops with a vast spectrum of flavours and tastes with a varying degree of bitterness. From those I select the best, most interesting and seldom types, in order to compose them for you as the distinctively extraordinary, intensively flavoured taste experience of each beer. Whether the hop will release its flavour or its bitterness depends on the point of time in the brewing process in which the brewer will insert the hop. My beers do not have to be more bitter, yet they can – always with an impressive aromatic experience though.
Take a chance and give it a try!