What makes a Paulaner?
Generations of master brewers have therefore been able to create with passion and skill something that today is exported to around 70 countries. The recipe for success? Dedication and experience, craftsmanship and skill – since 1634. At Paulaner, beer is a matter of the heart.
A short history of brewing
- Brewing anno 1634 In 1634 the order of the Paulaner monks began brewing beer in the Au, thereby laying the foundation stone for today’s Paulaner brewery. Paulaner has now been producing the best of beers for 375 years and is considered for the best of brewing in Munich.
- The 1516 purity law The Bavarian Purity Law of 1516 puts an end to “experimenting”. The ingredients permitted in beer were specified and the importance of optimising the process was brought to the fore. The Bavarian Purity Law is the oldest food law whereby Duke Wilhelm IV of Bavaria passed a law which stipulated that only barley, hops, water and yeast may be used to brew beer.
- The first “star brewer” was Brother Barnabas, who managed the Paulaner brewery from 1773. The Holy Father of Beer and his artistry, showed in the “Salvator.” This double bock which filled one up and probably made one a little tipsy, is drunk throughout the world today. It’s characteristics are strong and dark, not too sweet, full-bodied, malty and unique. The worldwide reputation of the Paulaner brewery began with the export of Salvator to Greece, the Czech Republic and Italy at the beginning of the 19th century.
- Modernity New eras are dawning. With the discovery of the yeast cell and invention of the refrigerator in the 19th century came “modernity”, characterised by a number of varieties, high quality standards and globalisation. In 2010, Paulaner sold a total of 2.1 million hectolitres of beer and exported to around 70 countries. More than 670 employees work on the Nockherberg.
The soul of the beer: its precious contents hops and malt – may God preserve them!
A German brewer is only permitted to use four ingredients – no more. According to the Bavarian Purity Law of 1516, these are hops, malt, water and now yeast. The Paulaner master brewers only use the region’s best ingredients. The hops approved for Paulaner come from the Hallertau region of Bavaria, the yeast from its own pure culture, the precious brewing malt from the region and the purest, softest brewing water from its own two deep wells on the Nockherberg. The higher quality of the ingredients, the better the beer. The Paulaner experts therefore check everything thoroughly using their considerable experience and good noses.
- Hops: the beer’s flavour The Hallertau region of Bavaria is the largest hop-growing region of the world. The Paulaner brewery sources all raw materials for its beer from the region. This crop has been an integral part of not just brewing but also medicine since the 12th century: hops have a calming, soporific, antispasmodic effect and can control the appetite. Their aromatics and antibacterial effect is of particular importance in the production of beer: depending on the type of beer, the bittering agent gives it a wide range of bitterness, from aromatic to extremely zesty. The hop oil contained in the flower heads gives the beer its characteristic aroma which is also known as the hop bouquet. More Information Less Information
- Malt: full-bodied strength Just as in bread, the liquid barley malt provides healthy carbohydrates in form of starch. For their malt, the Paulaner master brewers use the finest grains from the growing regions in Bavaria, Baden-Württemberg, the Palatinate and France. A selected barley malt is used to provide a high quality consistent beer and a particular malted wheat for wheat beer. Thirteen malt houses supply the brewery with around 45,000 tonnes of malt per year. The carbohydrates and proteins contained in the barley corn are important substances for the beer and are released during a germination process in the malt houses. In the subsequent kilning process, the maltsters roast the grains at a higher or lower temperature depending on the type of malt. The brewing malt therefore also determines the colour of the beer. The starch released during the brewing process is transformed into malt sugar combining this with the yeast, creates the alcohol content of the beer. More Information Less Information
- Water: pure and soft Paulaner uses the purest water from the last ice age from the foothills of the Alps, taken from the company’s own two 240-metre deep wells on the Paulaner brewery site. This water is one of the secrets of the Paulaner speciality beers: the hardness of just 0.5 to 5 degrees (average water hardness in Germany is 8.4 to 14 degrees) guarantees the high quality of this extremely soft beer. More Information Less Information
- Yeast: the little helper They are minuscule and not easily seen by the naked eye, yet the yeast cells their mystique is what produces the alcohol. The process of fermentation, whereby the malt sugar transforms into alcohol and carbon dioxide, only begins with the addition of yeast. The reaction of fermentation and the strain of yeast play a huge part in the taste of the beer. Paulaner only uses pure cultured yeast. Depending on the type of beer, the brewers add top-fermented or bottom-fermented yeast cells to the wort. Top-fermented cultured yeast is used to produce all wheat beers, while bottom-fermented yeast is used for lagers, such as pale beers, Pils or the Oktoberfest Wiesn. Unlike bottom-fermented yeast, top-fermented yeast creates the so-called froth. This build-up is created by the division of cells in the fermentation processes which causes it to rise to the top of the beer along with the carbonic acid. The bottom-fermented yeast sinks to the bottom. More Information Less Information
The brewing process
- Malting, gristing, mashing and refining The brewing process begins with gristing (milling) the malt. This is followed by the mashing – mixing the malt with the brewing water. Then the so-called loutering of the mash begins, the first filtration. Refining simply means that the mash is filtered to remove the remaining malt solid. The rest is now known as the “wort”.
- Boiling the wort The acquired wort is boiled for 1 to 2 hours in the brewing kettle. The hops are added during this process and therefore determine the taste of the beer. The hops give the beer its aroma, its elegance and the fresh hoppy taste. They are also responsible for maintaining the shelf life of the beer.
- Fermentation The finished brew is now quickly cooled and the remaining hops and protein are removed from the wort by being spun at high speed in a centrifuge. The last ingredient to be added is the yeast. This is what starts the fermentation. The sugars of the wort is what transforms into alcohol and carbon dioxide. After being stored for a suitable amount of time, the beer is filtered once more and is then ready to be enjoyed.
The brewery tour
The “beer pilgrimage” to the Nockherberg is becoming ever more popular. Twice a day, the brewery guides show their guests around the brewery, including the malting towers, the brew house, the Paulaner wells, the fermenting tanks, and beer cellars. The brewery tour is also available in English, Italian, Spanish, French, Chinese and Russian for foreign guests upon request.
- Route and duration: The tour begins with a film introducing the brewing process. The whole tour lasts for approximately 1½ hours. It concludes with a small “Brotzeit” (traditional snack of bread, cheese and cold cuts of meat) and a drink. Please note: The tour is not suitable for individuals with disabilities. The tour is restricted to those aged 16 and over. Tours for groups: Every Monday through Friday at 12:30 p.m. and 3:30 p.m. Minimum 10, maximum 30 people. Individuals and smaller groups may join larger groups. You must register in advance to participate in a tour.
at the base of the Nockherberg Registration and information: Email adress: firstname.lastname@example.org
Telephone number: +49 89-48005-871
Fax number: +49 89-48005-872
Mon-Thu: 08:00 a.m. - 4:00 p.m. / Fri: 08:00 a.m. - 2:00 p.m.