Our spring water, which is very soft and simply bubbles out of our own well directly from the ancient rocks of our Fichtelgebirge, stands for the very highest quality of water for brewing
We have tougher requirements for our brewing water than are required by law, and we are one of the few breweries in Germany that does not artificially treat the water in any way. Nature is the best recipe.
Our barley and wheat malt comes from reputable Upper Franconian maltsters who place just as much value on quality as we do.
Likewise, when it comes to choosing hops we are not satisfied with anything but the best and used the famous Hallertauer hops. Their high proportion of resins and essential oils give our beer the required finishing touch. Billions of hard-working and highly cultured yeast cells work in our own yeast strain around the clock.
Each beer from our brewery has its own individual character. It is precisely that that distinguishes us from assembly line production.
We know what has to be tweaked and where. With a sense for the right time, experience of the right formulation and our passion for the art and craft of brewing, we make each beer something truly unique. We Hopfs pass on this brewing treasure house of knowledge from generation to generation and preserve in this way our traditions and values.
After the grist has been milled on our premises our barley and wheat malt goes into the mashing tun together with the spring water. The mash that is produced in this way is heated up to 75 degrees while being stirred constantly. This converts the starch of the malt into malt sugars.
In the lautering vat the mash is split into the wort and the spent grains. While the liquid and fermentable wort is processed further in the brewing process, the spent grains are eagerly taken up regionally for use as animal feed.
Our wort is mixed with high-quality Hallertauer hops in the copper. It is precisely this addition of hops that calls upon the entire experience and skill of the brewmaster, since the dosing, the quantity and the boiling process determine the flavour of the beer.
The cooling room
Once the suspended particles and the precipitated proteins have settled out the wort is now cooled down to cellar temperature.
The fermentation process
The addition of a pure strain of top- or bottom fermenting yeast from our own yeast cultures gives our beer its desired alcohol and carbonic acid content in the fermentation cellar.
Sitting in the storage tanks, our young beer develops over several weeks into that which we are so proud of, our Schönbrunn Fichtelgebirge beer.
We know the goodness and quality of a beer when it is brewed according to the principles of the Beer Purity Law, on the basis of the old tradition, and with all the skill of master craftsman.
“What we want in particular is that from now on only beer that has been made of nothing but barley, hops and water as its ingredients is to be made and sold in our towns and markets and in the countryside.” The Bavarian Beer Purity Law (with the original in the newer German text version of 1516) embodies the oldest ordinance worldwide concerning food that is still valid today. The thought of consumer protection was the incentive at that time for Duke William IV to promulgate the Beer Purity Law. And apart from its cultural and historical economic importance it is this idea of consumer protection that makes us campaign up until today for the retention of Beer Purity Law.