ORGANIC BREWERY IN GARMISCH-PARTENKIRCHEN
HISTORY – MENUS – BAVARIAN BEERS
The idea of our own organic brewery was fermenting for a long time. A brewery restaurant is home. A regional beer identity. We wanted to create such a place, and offer unique and carefully made products. That’s why we eventually turned this idea into reality. With the renovation of our hotel and additional training as a beer sommelier we gained much new knowledge.
THE BREWING PROCESS OF OUR BEERS – NATURALLY ORGANIC
100% BAVARIAN CRAFTSMANSHIP
We have put together some artisan brewed beers for you. This means we work without a hop dosing machine and without fully automatic machines. Our products are untreated, i.e. not filtered, heated or colored, and flow directly from the tank to the bar. As a so-called Cellar or Zwickl-Beer which you can enjoy fresh and in a traditional way. Transparency is an important part of our brewery philosophy. Therefore, you can take a good look into the brewhouse itself as well as the fermentation tanks.
OUR BEER VARIETIES
We offer organic beers in 3 varieties: house beer, wheat beer and special beer. Seasonally brewed organic beers (e.g. Maibock) complete our product line.
HOUSE BEER, OUR ``BAVARIAN ALE``
Light, top-fermented beer, slightly hoppy. Pale Ale Garmischer Hof Style.
SAPPHIRE WHEAT BEER / WHEAT
A wheat beer has to be brewed with top-fermenting yeast and wheat malt content of at least 50% of the malt used in order to call it a wheat beer.
Whether Maibock, IPA or Sout – we stay creative and will surprise you again and again.
“Freshly brewed beer is like cooking well and healthy. It lives and tastes very different from pasteurized bottled beer.”
– Florian Seiwald, beer sommelier and hotel manager at Garmischer Hof
“We serve freshly brewed wheat and house beer. The ingredients are 100% certified organic and as regional as possible.”
– Lorenz Setzpfand, beer sommelier
OUR LOCAL BREWING HEROES
They are more than pleased to provide you with accurate beer recommendations. Drop by and see for yourself!
TAKE A DEEPER LOOK
Wheat beer, like once light beer, was a consumer good for the upper class. The purity law limited production and many brewers bought the license from the legislature in order to be able to brew. The result was the so-called wheat beer monopoly, which filled the state’s treasury and largely financed the Thirty Years’ War, for example.
“The term yeast does not come from …”
the life of a beer sommelier, because the yeast converts the malt sugar into alcohol and carbonic acid during the fermentation process, which gives the beer its liveliness – or not.
FROM THE LIFE OF A BEER SOMMELIER
The best thing about the job?
You can buy and taste beer everywhere.