Description
Already mentioned in 1536, the brewery has been owned by the Merz family since 1898. In our brewery traditional vessels and brewing techniques are harmoniously combined in addition to modern facilities to ensure our (and your) claims to beer quality. The purity requirement of 1516 is the most important food law for us. It will stay that way in our house! The smoked malts required in our brewery are made in the in-house malting after centuries-old and very complex process itself: The malt dries about 24 hours in the so-called Darre on the open beech wood fire and thus receives the typical aroma. It takes skill, feeling and time to create the right conditions for a good smoked malt by adding beech logs into the furnace: the brewing master and owner of the "Spezial" brewery Christian Merz is also regularly monitored and supervised at night in his brewery and steer the process - because is still kept in the brewery special by hand! The elaborate way of producing malt produces a mild, fine smoke taste - typical of smoked beers from the brewery special. We make sure that only barley from organic farming and our Upper Franconian region is used for our smoke malt from our own malting. The hops for our beers come exclusively from organic or controlled contract cultivation from Bavaria. So only the best and above all regional ingredients are used for our Rauchbierspezialitäten. Regional enjoy in the brewery special!
