Dispensing technology

Our values

Our world has changed, our values haven’t.

Excellent beer has been brewed here in Freising since the year 1160. With great dedication, we have done our utmost over the past years to preserve four traditional breweries and their brewing tradition under the roof of the Hofbrauhaus. That goes for every type of beer along with its individual character.

It is important to all our employees and to my family to take our beer tradition, which has grown and developed over 850 years, into the future. After all, we have had centuries of experience in producing beer, and it is a key component of the proverbial pleasure-culture of our Bavarian homeland.

Sincerely yours, The Count of Toerring-Jettenbach

Freshly tapped beer – here’s how it’s done

It’s at the bar that you really notice the difference. Here’s how freshly drawn beer can become a real treat.

The clean glass has to be rinsed with fresh cold water immediately before drawing beer.
The glass should be held diagonally under the fully open tap, so that the beer can run down the inside of the glass and as little carbon dioxide as possible is lost.
Once the glass is two-thirds full, it should be put down for a short time to make the foam last longer.
When re-tapping, do not immerse the faucet spout in the beer, otherwise air will be forced in and the carbon dioxide will escape.
Once the head of foam has been placed, the beer must be served after a maximum of two to three minutes – and no longer than that!

Reif für alkoholischen Genuss?