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Master of Ingredients

From the Beginning, Exceptional

Because the Best Is So Close

For our beer we use only the finest ingredients from our region.

Barley from local farmers

The foundation of our malt is Bavarian barley, cultivated in close proximity to our brewery. Sustainability through the use of regional products has a long tradition at Schweiger Bräu. We are committed to working closely and trustfully with our local farmers and promoting the cultivation of traditional grain varieties. This dedication pays off—the taste and high quality of our beers are the best proof.

That’s why we malt ourselves

Spring Water from the Ebersberger Forest

Fresh, clear brewing water from beneath the Ebersberger Forest is the fundamental ingredient for Schweiger beers. It’s even better when it bubbles up from our own deep well. Its exceptional quality allows us to use it not only for our beers but also for our in-house mineral water brand, Silenca.

More about the Silenca spring

Hops from the Hallertau

Hops provide the fine bitterness and naturally contribute to the beer’s shelf life. One of the world’s most renowned hop-growing regions is the Hallertau, just outside Munich’s borders and thus near our brewery. Here, traditionally, the finest brewing hops of top quality are grown. Alongside Tettnang hops, these are used in our beers. As with the brewing barley, engaging with our hop farmers is a personal concern for us.

hopfenland-Hallertau.de

Our Own Malthouse

Out of Pure Passion

The art of brewing begins with the craft of malting. Historically and traditionally, breweries were always also malthouses—we are committed to this tradition.

In our own in-house malthouse, we produce exactly the malt that meets our high-quality standards and that we need for our beers. We are one of the last breweries in Germany that produces its own malt. Additionally, we supply other breweries with high-quality brewing malt. We are particularly proud of the trust placed in us, as it speaks volumes about the quality of our brewing malt.The high-quality brewing barley from our upper Bavarian farmers plays a crucial role in malting. Through many years of trustful cooperation, our farmers supply us annually with top-quality barley. This ensures that only local brewing barley is processed in our Schweiger beers, following traditional brewing craftsmanship.

Malt Production

Here, we show how we produce our in-house malt here.

Where It All Begins

We need a substantial amount of barley to brew our beer, as we are one of the few breweries that still malts its own grain. The barley we use comes directly from the region and is cultivated within a 10 km radius. Beer can’t be brewed more regionally than this.

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The Malthouse

At our intake facility, we sort the barley into five different varieties, which we then malt ourselves in our own malthouse.

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Soaking

To ensure that our brewing barley later releases its starch, we need to soak it in water for 2 days. This allows the grain to absorb water fully and begin to germinate. During the soaking process, dirt and dust are also washed out of the barley.

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Germination

Now, the barley grain spends 5 days at 14–18 °C in the germination box. During germination, enzymes are formed within the grain. Additionally, other natural enzymes in the grain ensure that the starch becomes degradable.
It is especially important not to let the barley grain germinate for too long; otherwise, the grain will consume too much of the valuable starch.

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Kilning

After germination, the barley is transferred to the kiln. There, the germination process is halted, and the moisture content is reduced through gentle drying.
The color and aroma of the malt are determined by the temperature during kilning.
Finally, after kilning, the rootlets are removed from the cooled malt, along with any remaining debris.

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Our Malt Varieties

Pilsner Malt

The world’s most widely used base malt, made exclusively from barley. In other countries, it’s often referred to as lager malt (for brewing lagers) or pale malt. It’s kilned at about 80°C and has a color strength of 2–3 EBC. It’s indispensable for producing Pilsner, Helles, and other pale beers.

Munich Malt

Barley malt that has a deeper color than Pilsner and Vienna malts and is kilned at about 100°C. It’s the main ingredient for malty, darker beers and is available in various color strengths (between 15 and 70 EBC). Besides the darker color, this malt usually has a pronounced malty aroma, which is why it’s used in brewing not only for coloring but also to intensify the flavor.

Purity Law

Since 1516 A Matter Close to Our Heart

Speaking of purity: the Bavarian Purity Law of 1516 is a matter close to our heart. The basis of our beer specialties is brewing water from our deep well, malt from our own malthouse, hops from nearby growing areas, and yeast from our own pure cultivation.

We are quite particular about this. For us, Bavarian brewing art and the preservation of the Purity Law are inseparably linked.

Without exceeding the boundaries of the Bavarian Purity Law of 1516, we let our imagination run free to brew exciting new beers. In our brewing workshop, we show what’s still possible with traditional brewing art.

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