Waldhaus manufactory – special ingredients, special craftmanship, special flavours
When the firs drop of Waldhaus touches your palate, it is the last step of a long journey. It begins in a small but fine beer manufactory in the heart of the Black Forest.
The purity law of 1516 is the basis for outstanding beer quality: water, malt, hops and yeast. Nothing else. For us, however, this ancient wisdom also includes two other principles: the highest care and a great deal of patience.
It takes hundreds of years for our brewing water to pass through the primary rock of the Black Forest. Filtered crystal clear, we take it from one of our five springs. We only accept barely malt from integrated and controlled cultivation. We are one of only two per cent of all breweries in Germany to use only natural, aromatic hop cones instead of the usual hop extract. This is the only way we can achieve an incomparably fine hop flavour.
Only after this rigorous selection does the creation of Waldhaus premium beers begin in our brewery, where traditional brewing methods meet latest process control technology. The Waldhaus quality secret is actually no secret at all: Good things take time. When brewing in the copper kettles, we ensure an intensive and long wort boil. The ingredients and flavourings of the natural hop cones are released and the proteins, which are detrimental to the stability of the beer, are precipitated.
