Reif für alkoholischen Genuss?

Für das Hofbrauhaus Freising ist der verantwortungsvolle Umgang mit alkoholischen Getränken selbstverständlich – und dieser beginnt frühestens mit 16 Jahren.

Ja, ich bin min. 16 Jahre alt. Nein, ich bin unter 16 Jahre alt.
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Our values
  • 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

     

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Our art of brewing

Serenity and the best ingredients

You can’t brew good beer quickly. All ingredients take their time to grow and mature. We take our time as well – and you can taste it.

The brewing process

According to law, for more than 500 years, beer has been brewed exclusively from water, hops, malt and yeast. How do you manage to make such variety from just four ingredients? We’ll show you how our high-quality beers are brewed using the latest technology, but also in a completely natural way.

Our water

The brewing water is the main ingredient of beer. Ours comes from the brewery’s 106-meter-deep well. This water is also sold in retail as a product in its own right, Freisinger Mineralquelle, as well as in gastronomy.

Our hops

Hops give beer its special aroma and pleasantly bitter taste. It also increases the shelf life of the beer. Beers with a more bitter flavour (e.g. Pils) are hopped more intensely. The largest contiguous hop-growing region in the world – the Hallertau – is only a few kilometres away from our brewery.

The malt

Brewing malt gives the beer its fullness of taste and its colour. Malt is produced by sprouting grain. Wheat is used for Weissbier and all top-fermented varieties, while our other bottom-fermented beers contain light and dark barley malts.

The yeast

The wort is made from malt, and the yeast makes it ferment. Carbon dioxide and alcohol are produced during fermentation. A distinction is made between top- and bottom-fermented yeasts. Top-fermented yeast floats on the surface during fermentation, while bottom-fermented yeast settles on the bottom of the fermentation vat. Our Huber Weissbiere are top-fermented beers, our Graf Ignaz Pils, Urhell and Jägerbier are bottom-fermented varieties.

Four ingredients plus craftsmanship equals beer

The brewing malt is the basis for the colour and taste of the beer. The brewer determines the character of the beer through his selection of the malt.

The grains are soaked in water, and begin to germinate. During this process, enzymes inside the grains are activated. The result of this process is green malt, which has to be kilned (dried). Malt for light beer is dried at about 80°C, malt for dark beer at about 100°C.

The malt is then crushed and mixed with water in the mash tun to make “mash”. After this, the mixture is heated in the mash pan and the natural enzymes contained in the malt convert the starch into maltose (malt sugar).

The solid components of the mash are then separated from the liquid in the lauter tun. Only the effluent wort reaches the wort kettle. Here, the hops are added and the brew is boiled for about 90 minutes.

After boiling, turbid materials are removed from the wort. The wort is then cooled and the yeast is added. In the fermentation tank, the yeast converts the dissolved malt sugar into carbon dioxide and alcohol. When this process is complete, the yeast is extracted. The green beer is ready.

It is transferred to a storage tank for at least 3 weeks, where it can ferment to maturity. After maturation, the last yeast remains are removed from the so-called “blanke Biere”, i.e. clear beers by filtration. Now the beer can be bottled.

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Take a look behind the scenes

Fancy a virtual tour of a brewery? This way please.

Rundgang starten
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