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Thread: Giesinger Brau Revolutionizes Bavarian Beer

  1. #1
    Join Date
    Jan 2003
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    4,075

    Giesinger Brau Revolutionizes Bavarian Beer

    Munich's second biggest private brewery to be opened in September

    By Giesinger Bräu

    Read more here: http://www.heraldonline.com/2013/02/...utionizes.html

    MUNICH, FEBRUARY 26, 2013 — /PRNewswire/ --

    300 years had to pass before someone again took the chance to create a larger brewery in Munich: The garage start-up Giesinger Bräu will move to its new premises in fall 2013 and become the second biggest private brewery in Bavaria's capital.

    Germany and especially Munich, as the site of the famous Oktoberfest, are recognized for their deliciously tasting beers - probably some of the best the world has to offer. Giesinger Bräu produces beer that is indeed a tad unusual - focusing on traditional craft production, all brews are unfiltered, some requiring a strong drinking ability. Thanks to the new location, Giesinger can offer even more of its tasty beverages. Due to increased demand, the Munich beer factory will raise its capacity to up to 5,000 hectoliters per annum (first expansion stage) in the new premises.

    So far, Giesinger Bräu is only available in Germany. But possibly at the end of the year, chances are good that the brewery will be exporting its beer. Owner Steffen Marx raises his hat to the North American brewing culture's insatiable interest in microbreweries and craft beers: "We would be thrilled to offer consumers an additonal option for a real beer treat some day."

    Giesinger Bräu wants to revive the classic Bavarian way of brewing. The natural ingredients are preserved in the production process, which explains Giesinger beers' unique taste. Going even further than the German Reinheitsgebot (German Beer Purity Law), this traditional production helps to keep its beer natural and guarantee its high quality.

    It all started in a small garage - founder Steffen Marx and his colleagues produced only a fraction of what is possible for them today. Since its formal inception in 2008, the brew from the former Munich blue-collar district Giesing was able to continuously raise its annual beer production of approximately 200 hectoliters. Recently, they were voted "Munich Newcomer of the year". Marx explains their success: "We do emphasize traditional production, but we don't fear creativity and show courage in also offering polarizing beers, for example 'Sternhagel', the mother of all Starkbier (strong German beer containing a high amount of original wort)."

    Steffen Marx, a beer enthusiast himself, states: "Gourmets will love this alcoholic beverage. In Munich, we are a meeting point for beer fans from all over the world - whenever you're in town, come by for a chat on the finest beverage in the world or attend a brewing class."

    Cheers!

    About Giesinger Bräu As Munich's second biggest private brewery, Giesinger Bräu wants to simultaneously revive and enhance the beer and brewing culture in Bavaria's capital. As such, it focuses on traditional, hand-made production of genuine Munich beer specialties. The beers' natural ingredients are preserved, creating a special and fresh taste.

    Contacts Giesinger Bräu Giesinger Biermanufaktur & Spezialitätenbraugesellschaft mbH Birkenau 5 81543 Munich Steffen Marx, Tel. +49(0)89-6511-4911, Fax +49(0)89-6511-5091 E-Mail: info@giesinger-braeu.de, Web: http://www.giesinger-braeu.de

    PR agency Weissenbach PR Bastian Schink, Tel. +49(0)89-5506-7775, Fax +49(0)89-5506-7790 E-Mail: giesinger@weissenbach-pr.de, Web: http://www.weissenbach-pr.de

    SOURCE Giesinger Bräu

    Read more here: http://www.heraldonline.com/2013/02/...#storylink=cpy

  2. #2
    Join Date
    Aug 2004
    Posts
    718
    You mean bigger than Augustiner and Hofbräu ?
    \,,/ DIE WITH A BEER IN YOUR HAND \,,/

  3. #3
    Join Date
    May 2006
    Posts
    3,695
    I thought Hofbräu was state-owned.
    On deck: a clone of Carolina Beer Co's Rye Stout, clone of Breckenridge's Vanilla Porter,
    Primary: Schwarzbier
    Secondary: Dortmunder, Hopweizen
    Keg Conditioning: Dunkelweizen, Roggenbier, Okto, Ord. Bitter
    On tap: Alt, Hefeweizen, Cigar City Maduro clone, Mild
    Bottled: Mead, Quad Rajet, Granola Bar Braggot

    Too much of everything is just enough.
    - J. Garcia

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