Description
Since the founding year 1870, the brewery and brewery inn Bräu im Moos has been in family hands and has been managed by the Münch family ever since. Quality and regionality have been the indispensable core elements of the company from the very beginning.
Particular care is taken to ensure that only regional raw materials from Bavaria are used. The brewery obtains its hops from the Bavarian hop-growing region of Hallertau. The malt comes exclusively from Bavaria and the water for brewing from the brewery's own spring.
The artisanal, traditional brewing method is at the heart of the in-house beers and goes hand in hand with the technical progress of our time. At the heart of the brewery is the historic brewhouse where the brewer still brews truly "by hand". However, state-of-the-art technology has also found its way into the brewery to ensure stable, high quality.
The brewery attaches particular importance to the great variety of home-brewed beers. Thus, in addition to the popular light beers, wheat beers and dark beers are all brewed on site. All are brewed according to the Bavarian Purity Law remain natural. Neither pasteurization nor flash pasteurization are used in the brewery.
Bräu im Moos beers are and remain a natural product.
The philosophy of the Bräu im Moos brewery is to live tradition and yet leave room for new, creative elements of brewing. For example, the traditionally brewed Hopfen-Pils is cold-hopped with the finest Hallertau hops to give it a very special aroma.
The tradition continues in the associated brewery inn. In the traditional Bavarian ambience, guests can taste the brewery's variety of beers or watch the associated red deer breeding in the old chestnut garden.
