Raw Materials

The Kaiserdom brew masters use only the best select raw materials from the region.
Our premium hops “the soul of the beer” which gives the beer its unique elegant aroma and the fresh dry taste,
come from the famous Hallertau area for example. The yeast is from our own modern yeast propagation plant
and the brewing malt is predominantly from Bamberg itself. Our own 3 deep water spring wells supply us
with pure unadulterated water, which has been purified and enriched with vitamins by passing through numerous strata
of ancient rocks. The highest beer indulgence in numerous variations originates exclusively from these four ingredients.
Whether crystal clear, light or dark, whether strong, alcohol reduced or alcohol free – each and every beer type from
the Kaiserdom brewery is an extra special experience to be savoured and enjoyed.

HOPS

Hops were voted medicinal plant of the
year in 2007. Its effect is described as
soothing, it is equally recommended to
strengthen the immune system and as a
prophylaxis for caries. For brewing, only
“real hops” are used, a perennial plant which
can live up to 50 years.

For the brewer the preserving properties and
the bitterness of the hops are of particular relevance. Hops are responsible for the dry bitter taste in beer and is often referred to as the
“spice of beer“.

MALT

Malt influences the taste as well as the appearance of the beer. The starch contained in the grain is relevant for the fermentation process.

For this reason, the grain has to be malted because it is during the malting process that enzymes and ferments are formed which are responsible for providing the starch in the grain in the correct form.

Almost all our beers are produced using barley malt. The only exception is Kaiserdom Hefe-Weißbier, which is brewed using mostly wheat malt.

YEAST

Yeast was not originally mentioned in the purity law.
This is because no one was aware of the effect of yeast cultures in the year 1516. It was thought to be a by-product of the brewing process which resulted from the “purifying process” of fermentation.

The process of alcoholic fermentation has only been known since the middle of the 16th century. Depending upon whether the brewer is brewing bottom fermented of top fermented beer, he must use the appropriate yeast.

(BREWING) WATER

Beer is made up of 90 % water. This is why the
quality of the water is of utmost importance for brewers. It also plays a vital role in the taste of beer. This is why brew masters have much higher demands on the quality of brewing water than the drinking water ordinance requires. Not every drinking water is suitable as brewing water.

In order to comply with our exacting quality standards, Kaiserdom has 3 deep spring wells.

MALT

Malt influences the taste as well as the appearance of the beer. The starch contained in the grain is relevant for the fermentation process.

Almost all our beers are produced using barley malt. The only exception is Kaiserdom Hefe-Weißbier, which is brewed using mostly wheat malt.

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