Best Brewing Malt

The soul of the beer – that is how brewmasters call brewing malt, which is germinated and dried barley. The brewing malt gives our beer its fullness of flavour, the colour and finally the base for the alcohol and the carbonation. The grains are processed to high-quality brewing malt in the malthouse. By adding water the brewing barley is brought to germination. The corn is activated and develops enzymes which are of essential importance for the brewing process. These enzymes break down starch into fermentable sugars during mashing.

After a certain period of time this process is interrupted by the drying phase also called "Darren". The brewing barley comes from Swabia and the Viennese Basin. Chosen by our brewmaster, it gives the Fohrenburger beer specialities its incomparable fullness of flavour.

In 6 bulk malt storage systems we store approximately 470,000 kg best brewing malt. Every year 3,000 tonnes of brewing malt are processed. Did you know that for 23,000 litres of beer 4,160 kg of brewing malt are needed?