Storage | Paulaner Brauerei München

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"Beer is complex and unique." – Maximilian Mack Maximilian Mack
Time on our side
Time on our side

Your breath condenses and slowly the clouds spread out in the neon light. Even before you see master brewer Mack, you will detect his reflection in the stainless-steel tanks. It is cold down here, but Maximilian Mack can hardly imagine a nicer place than the storage cellar. He knows what green beer needs after fermentation: "Time, time and more time." And that's exactly what Paulaner beer gets in the storage cellar.

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Well-stored
Well-stored

In three to six weeks, the so-called green beer in the storage cellar turns into the finished Paulaner beer. Ask master brewer Mack why the beer has to mature for so long and get ready for a long answer. "The carbon dioxide binds in the beer," he says. "That is important for the head to form and for the effervescence and freshness. The remaining sugar breaks down. The undesirable flavors disappear and the yeast and protein settle at the bottom. Afterwards, it tastes really full-bodied," says Mack

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Fermented to perfection
Fermented to perfection

"Storage is actually still part of the fermentation process," explains master brewer Mack. After the main fermentation process, the green beer is drinkable, but the unpleasant flavors and odors have not yet broken down completely at this point. "The yeast comes through too strongly too," says Mack. The balance of the beer and its typical flavor do not emerge until after storage.

» About the master brewer