Everything starts in the malt silo. Because before the malt needed for the brewing process goes into the gristmill or is conveyed for mashing, it is stored in a large silo. Since the end of last year, there has been a second malt silo on the premises of Mahrs Bräu in the Wunderburg. With an investment of over 50,000 Euros, and an additional expansion, we can now produce three brews per day. The advantage: enormous energy savings, faster processing times and more freedom for the brewer. Since they can now react faster, and with the automation of the processes, their workload has been greatly eased, giving them more freedom for other advancements. Of course, brewing is still a manual craft. Simply pressing a button is not the customary way of Mahrs Bräu tradition. However, we will naturally move forward with the times and not refuse, if there is the possibility to optimize our processes and reduce idle time.
True to the motto “back to the roots,” yet progressively moving with the technical conveniences of the 21st century, this creates the perfect blend of tradition and modernity that helps MAHR set the bar and continually taste great. This process starts with the malt silo and usually does not end until that first satisfying sip of freshly brewed barley juice we love called Mahrs Bräu beer.
(*Translated from original German text into English by UCCB International)