How we brew what we brew…
Freshly Ground
Malt Grains
There are 4 steps that make The Krafty Braumeister beers unique to the British market. Firstly, we grind our malt grains daily just before brewing. This process ensures that the grains retain their full flavour you have come to know and love.
Infusion
This is where we turn up the heat so to speak. At different stages throughout the mashing process (the combination of crushed grains and water that kicks off the brewing process) we increase the temperature ranging from 40° C - 78°C. This ensures that all of the naturally occurring sugars in our grains reach your glass.
No Added Sugars
Or Chemicals
We pride ourselves on producing pure beers. We keep it natural and avoid the use of chemicals to speed up the fermentation process. We don’t add finings to clear up the beer's appearance, which is what gives a Krafty beer its characteristic cloudiness.
The cloudiness and residue at the bottom of each bottle is normal, we don't filter our beer. This allows the beer to maintain its natural aromas and full flavours.
Bottle Conditioning
Bottle conditioning is key in our brewing process. Before decanting into bottles and kegs, we add fresh yeast and unfermented wort (malt and water), into the fermenting vessel.
This continues the carbonation process and ensures that CO2 is produced naturally in the bottle, which adds that refreshing & gentle fizziness. This method prolongs the maturation process by at least two weeks.
To save time, a vast majority of other breweries
force-carbonate their beer by adding CO2 from a gas cylinder. We believe this interferes with the beer’s maturation and stunts the development of its natural aromas.
Reinheitsgebot , Bavarian Purity Law
Reinheitsgebot is a brewing purity law founded by the Duke of Bavaria, Wilhelm IV in 1516. The law was introduced to maintain the quality of "beers" being produced at the time, with some containing dangerous poisonous herbs, seeds and leaves. Some of these sinister ingredients were actually used as a substitute for hops, whereas others were used to extend the shelf life and potency of a beer.
And so the law was decreed in Bavaria, stating "we especially demand that from now on and forever in our cities and villages as well as in the country, that no longer any materials for beer brewing will be used other than barley, hops, yeast and water." As beer was often consumed in large quantities to keep thirst at bay in this era, the law was paramount to the protection of its drinkers!
In more modern times the law has evolved to protect the natural aroma and flavour of beer. 500 years later the law is ever present in German beer culture, our 6 core German-style beers are all brewed with strict adherence to Reinheitsgebot.