Brewed according to tradition and by masters of their craft, naturally cloudy and unique in its taste. That’s the self-brewed Wichtel beers. We only use the classic ingredients: hops, malt, yeast and water.
 
Hops - its features greatly influence the taste of the beer which is brewed later. Depending on the type of cereal used, duration and temperature of germination, water content before kiln-drying, as well as the duration and temperature of kiln-drying, very different types of malt develop. Our Wichtel Pilsner is influenced by the summer brewing barley, the wheat beer is created with wheat and barley malt.
 
Malt - its features greatly influence the taste of the beer which is brewed later. Depending on the type of cereal used, duration and temperature of germination, water content before kiln-drying, as well as the duration and temperature of kiln-drying, very different types of malt develop. Our Wichtel Pilsner is influenced by the summer brewing barley, the wheat beer is created with wheat and barley malt.
 
Yeast - for the Wichtel Pilsner we use a bottom-fermenting yeast (fermentation ensues at low temperatures of 4 - 9 °C), the Wichtel wheat beer is created with a top-fermenting beer yeast (fermentation at a higher ambient temperature of 15 - 20 °C).
 
Water - at around 90%, water makes up the biggest part of the finished beer, so it has major importance during brewing. Our brewing water is subject to the same regulations as drinking water. It has to be clear, without colour, hygienic, odourless, as well as having an impeccable taste. But the brewers have higher demands for brewing water than the authorities have for drinking water. Therefore, our water is enhanced into suitable brewing water.