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Brewery

Brewery

  • 1516

    REINHEITSGEBOT

    Duke Wilhelm IV issues the Bavarian Purity Law. It states that only barley or barley malt, hops and pure water may be used for the production of beer. German brewers voluntarily observe this law to this day.
  • 1634

    PAULANER BREWERY

    The oldest document from the Paulaner Brewery Munich dates back to 1634. Life is hard for our monks in the Munich monastery Neudeck ob der Au; they are extremely poor and have to work very hard. However, they also brew a strong beer to help them through the difficulty of Lent. The result: Salvator. Any beer that they do not need for themselves is passed on to the poor or sold in the monastery taverns. As more and more of Munich’s inhabitants start to appreciate the benefits of the monks’ beer, Munich’s private breweries officially complain to the town council about the competition from the monastery. This letter is regarded as Paulaner Brewery's first official document.

Samuel Heine

At the brewery, he is the most important person who has dedicated his beloved business for over 15 years. The master brewer guarantees the highest quality and authenticity of the original taste of this drink. He is not only responsible for the quality and freshness of the beer he personally brewed, but he is always ready to answer the questions of his guests. His Team and him always try to produce a good beer. You are welcome to ask questions.

Beer Paulaner

All Paulaner beers offered at the restaurant are produced on site without any changes or additives in accordance with the German Beer Cleanliness Act 1516. It doesn’t matter if the beer is light or dark - all Paulaner beers are always bottled fresh and with a real froth. . Special seasonal beers are offered five to six times a year and are also brewed in our brewery.

INGREDIENTS

Paulaner beer is made from only four ingredients: water, malt, hops and yeast.

WATER

The most important ingredient for beer - the chemical composition of water is key to the taste and character of beer. Water should be clean, free from any aromatic substances, soft, without color and odor. According to microbiological indicators, it must fully comply with the highest standards for drinking water. In most countries, water undergoes special preparation (softening), filtration, or even chemical treatment. Pure, unprepared water, which is of drinking water quality, is very rare today due to general environmental pollution.

MALT

Malt is made from grains, for example, from barley or wheat. When malting, the grain is soaked in water and germinated. After a week of germination, the grain is dried, burned or fried. Now it can be used for brewing (or producing malt whiskey, baking bread, etc.). After roasting, the grain acquires a typical malt flavor, which gives the corresponding aroma to dark beers.

YEAST

Yeast is a microorganism that causes sugar to ferment to form alcohol and carbon dioxide. Yeast is also used for baking bread and for the production of all alcoholic beverages such as wine, spirits, as well as for the production of biofuels. Yeast is capable of regeneration up to 6-7 times in the fermentation phase and can be stored for later use.

HOPS

Hops grow in countries such as Germany, the Czech Republic, Denmark, China, the USA and Australia. It is used in very small volumes for seasonal beers, as well as to give the beer a typical hoppy taste. Hop has a tart flavor, it is an antibiotic and effective against various strains of microbes, and also has a calming effect on the nervous system.