THE Art of brewing
with PASSION
Our idea
Together with our brew masters, our brewers and good friends, we have been working on brewing beer specialties for more than 130 years now. And in all these years, we have been focussing on top quality and on creating new and exciting beers - every single day and true to our motto: "Maisel & Friends - Pure Passion".
Our beer specialties are brewed at the Maisel's Brew House and at Maisel & Friend's Brewery Workshop, which is located at the center of the Liebesbier Restaurant & Bar and which is separated from the restaurant only by glass panes. This transparency, also in its literal sense, aims to show you that there is nothing to hide when it comes to beer brewing and that for us beer is an honest product.
We stand for extraordinary and astounding beers with a great drinkability and complex but balanced taste. Our brew masters demonstrate the diversity of flavors that can be achieved, even in compliance with the German Purity Law. And we do feel committed to this oldest food regulation!
You can learn more about it at philosophy
Our Fichtel Mountains water – soft, clear, natural
As beer consists of about 90 per cent of water, we do consider ourselves fortunate getting our brew water from the nearby Fichtel Mountains. The water quality coming from around 10,000 sources in this mountain range is in fact so good that desalinating and descaling is not and an issue for us, as opposed to many of our colleagues. Our water is simply perfect for our Maisel & Friends beers!
Our malt – the body of beer
Malt is a cereal that is germinated in a first step. But germination has to be interrupted at the right moment by drying (kilning). Proteins that are a result of this process are then broken down by yeast during fermentation.
During the brewing process, malt is the source of energy and the basis for a good brew. It gives beer its color, alcohol content and distinctive taste.
In general, we use various malts for a beer. Depending on the composition of these malts the resulting beer is pale or dark, has either a distinct or rather reduced malt aroma. For our brew masters this means unlimited opportunities.
Our yeast from our own pure yeast strains
Without yeast you cannot brew a beer, even if all your other ingredients are top quality. Yeast is responsible for starting the alcoholic fermentation in brewing. Once yeast is added to the mash tub fermentation starts: A thick layer of foam builds up on top of the seething wort - this is the moment malt sugar is transformed into alcohol and carbon acid.
Yeast is every brewer's biggest secret – they guard it like gold. We predominantly brew with yeast strains from our own selected yeast. For some of our special brews we also use yeast from our brew friends - especially when we plan to brew new styles of beer.