Description

For us, brewing has been a craft in the truest sense of the word since 1868. For the brewmaster and certified beer sommelier of our 6th generation, Daniel Schmitt, this means: full physical commitment and great sensitivity. We still heat our brew kettle with wood, practice open fermentation - and above all we allow the young beer at least 6 weeks to mature gently in horizontal tanks in the old vaults under our brewery. We maintain these three traditional pillars of old beer culture, which mean effort and are therefore unfortunately threatened with extinction. Because this is exceptional even for the beer paradise of Franconia, connoisseurs from all over the world make pilgrimages to us to taste the subtle difference. Our beer - a cellar beer, a wheat beer and our seasonal special brews from the beer calendar which change every 4-6 weeks such as our local smoked beer in May or the pale bock in autumn - is only available from us. From time to time our brewmaster surprises his guests with beers from his "creative beer series" like our Eisbock which is stored for 16 months before we bottle it, or an extraordinary vintage brew which is brewed once. In bottles we fill it only in smallest numbers directly from the tap. Sonnen-Bräu, that was and remains a beer on tap.