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WATER: Brewing water is the main ingredient in beer: Beer is composed of almost 90% of this natural raw material. Only top-quality water is used for brewing, the quality of which often exceeds that of standard tap water. The water used for the Weiherer beers originates from the “Ködeltalsperre”, a water supply reservoir.


MALT: Malt is the second most important ingredient in beer next to water. The type and quantity of malt used depends on the brewer’s recipe and malt quality. As a rule of thumb, about 20 kg of malt are required for brewing one hectoliter (100 l) of beer. Traditional malts usually form the basis, while special malts are added to give the beer its distinct flavor. Before mashing the malt with the water at the start of the brewing process, it must first be milled into grist. This ensures that its ingredients can dissolve quickly in the liquid. In addition to starch/maltose, malt also contains protein, trace elements and vitamins. And: Malt adds color to the beer and contributes largely to its flavor.


HOPS: The hop plant (humulus lupulus) belongs to the family of cannabis plants. There are currently some 140 different types of hop plants - and numbers are growing. A general distinction is made between bitter and aromatic hop. As its name suggests, the first provides a bitter flavor, whereas the latter maximizes the aroma in the beer. And there is a large variety of them: Hop in beer can create flavors tasting of fruit such as grapefruit, elder or melon, give it a floral and spicy character such as rose, pepper and thyme or add “green” tones like grass - and all according to the German Purity Law!


YEAST: Yeast triggers the alcoholic fermentation and creates the beer style, whether it is top or bottom-fermented. Bottom-fermenting yeast works best at 41-50°F (5-10°C) and sinks to the bottom of the wort toward the end of the fermentation. Top-fermenting yeast is very different: Its ideal temperature is at 59-77°F (15-25°C) and rises to the surface of the wort during fermentation. Top-fermenting yeast plays a key role in the flavor of the beer, e.g. “Weizen”.