Hofbräu München

Bitter refreshment donned in smart-looking traditional costume
  • $29.00


Hofbräu München

Hofbräu München beers embody the special atmosphere of the beer-making capital of Munich. Their refreshing, bitter flavours have made them famous worldwide. In the city, in the park, in the beer garden or on the patio with the sun on your skin and friends by your side, a bottle of Hofbräu can't be missing.
Can't help but get excited at the mention of beer? Check out other beers we've got here.


“Hofbräu Münchner Weisse”

More than any other, Hofbräu Weisse serves up tangy-tingling refreshment, Munich style! Bright amber colour with a foamy white crown. Harmonious fruity bouquet with subtly yeasty and tangy aromas. A beer with character and a mild-sweet finish.
Hop varieties: Herkules, Perle.
Malts: wheat malt, light barley malt, munich malt.
Serving temperature: 7–8°C
Pairs well with: white sausages, fish dishes, knuckles, poultry, asparagus and mild cheeses.

“Hofbräu Dunkel”

Taste its history – this is Hofbräu Dunkel, the archetypal Bavarian beer. The first beer served in the "Braune Hofbräuhaus" is still as popular as ever. Thirst-quenching bottom-fermented dark beer.
Dark caramel brown colour. It greets you with a floral, malty bouquet and caramel afterthought. Undeniably refreshing with its spicy, roasted hoppy taste and subtly sweet malty finish. Suits all kinds of occasions.
Hop varieties: Herkules, Perle.
Malts: Munich malt, light barley malt, caramel malt.
Serving temperature: 7–8°C
Pairs well with: roast, smoked meat and sausage dishes.

It’s a long process until a fresh Hofbräu beer bubbles in the bottle. At the beginning are hops, malt, yeast and water. This is what the German Purity Law stipulates and according to which Hofbräu München has been working with for more than 400 years. The unique Consumer Protection Act of 1516 is not only the standard but also seal of approval for the quality of their beers.
"Green Gold" hops from the Hallertau, naturally ripened malt with unique colouring, Hofbräu's own pure yeast culture for consistently good taste, and water originating from deep wells (150 metres deep).

From the Grist Mill to Bottling: Beer in 12 Steps

    1. The malt grains are milled in a grist mill. They can then be processed further in the brewhouse.

    1. The milled brewing malt is mixed with water in the mash tun (in the technical jargon: “mashing”) and heated. This dissolves the starch from the malt and breaks it down into fermentable sugars.

    1. From the mash tun, so-called partial mashes are removed and cooked in a mash pan. In this process, the flour body components of the malt are physically digested. With the help of a pump, the partial mashes are returned to the mash tun. This intermediate step allows enzymes to better affect and break down starch.

    1. In the lauter tun, the husks of the malt grain (husks) and other insoluble ingredients separate from the wort.

    1. The hops are added. In the wort kettle, wort and hops are then cooked together.

    1. In the external boiler, the wort of hops, malt and water are boiled for about an hour. This causes excess water to evaporate and certain volatile substances to be expelled. The process also sterilizes the wort, inactivates enzymes and allows the protein to clot (protein precipitation/flocculation).

    1. The wort is set in rotation by a tangential inlet in the same vessel. Due to the rotational movement, the remaining protein coagulates in a compact cone with ‘hot break’ in the middle of the so-called whirlpool. After about 30 minutes of standing time, the so-called cast wort is removed in the direction of cooling. The hot break remains in the cooker.

    1. In the wort cooler, the wort is cooled down to cellar temperature depending on the type of beer.

    1. In the fermentation tank, the brewer’s yeast is added, and the fermentation process starts. During this, alcohol and carbon dioxide are produced from the fermentable sugars of the wort. The fermentation with bottom-fermenting yeast takes place at temperatures between 7 and 9 degrees Celsius and lasts roughly six to seven days. The yeast then settles at the bottom of the tank. Top-fermenting yeast ferments the wort in 4 to 5 days at 18 to 20 degrees Celsius and subsequently rises to the surface.

    1. After completion of the main fermentation, the yeast is removed from the tank. The resulting “young beer” is stored until maturity at around 0 degrees Celsius for several weeks in the storage tank.

    1. Using a beer filter, the bottom-fermented beer is filtered and placed in pressure tanks until filling.

    1. The finished beer is filled in barrels or bottles. Barrels are first cleaned outside and inside. After filling the beer barrels are stored on pallets. Beer bottles are, of course, also cleaned and checked. After bottling, they receive a closure, are labelled and then packaged. Ready for transport, our beer is now ready to be enjoyed all over the world!