The Hummel Brewery

This is how we brew our beer

Tradition meets innovation

Our beer specialties are brewed exclusively on-site according to the Bavarian Purity Law of 1516. We use high-quality, natural raw materials such as Hallertau hops, local wheat, barley malt from the Bamberg malthouse, yeast, and brewing water from our own deep well.

Our 4-roller grist mill gently grinds the malt into malt grist. In the brewhouse, the malt grist is mixed with fresh brewing water and the resulting mash is heated. This is where the protein is broken down and the malt starch is saccharified. The lauter tun separates the soluble and insoluble components of the mash. The sugary wort obtained is boiled with hops and brought to the appropriate original wort content depending on the type of beer.

A two-stage plate heat exchanger cools the hot wort to 5–8 °C, while the brewing water is heated to 65–70 °C and used for the next brew. In the fermentation cellar, the cooled wort is mixed with brewer’s yeast, converting the malt sugar into alcohol, CO2 and heat. The main fermentation takes place in closed and open fermentation tanks or vats. During secondary fermentation, clarification and maturation, the beer is refined in horizontal and vertical storage tanks.

The beer matures in the storage cellar until it reaches the perfect taste. All types of beer, except for the yeast-cloudy specialties, are filtered once. A diatomaceous earth filtration ensures the biological and physical shelf life as well as the taste stability, as long as the beer is stored properly.