Brauerei Hummel GmbH & Co. KG

Our beer specialties are brewed exclusively according to the Bavarian Purity Law of 1516. Only natural raw materials such as Hallertau hops, malt from local barley and wheat from the Bamberg malt house, yeast and brewing water from our own deep well are used to produce the beers.
A 4-roller grist mill gently crushes the malt. In the brewhouse, the grist malt is mixed with the brewing water and the mash obtained is heated to a certain temperature. This is where protein degradation and saccharification of the malt starch take place. The lauter tun separates soluble and insoluble components of the mash. The sugary wort obtained is boiled with hops and, depending on the type of beer, brought to the appropriate original wort content.
A two-stage plate heat exchanger cools the wort from approx. 95 °C to 5 – 8 °C and the brewing water flowing in countercurrent is heated to 65 – 70 °C and is used for the subsequent brew. Brewer’s yeast is added to the cooled wort in the fermenting cellar and the main component of the malt sugar is converted into alcohol, CO2 and heat. The main fermentation takes place in both closed and open fermentation tanks or vats. Horizontal and vertical storage tanks are available for secondary fermentation, clarification and maturation of the young beer to ensure that the taste ripens.
In the storage cellar, the young beer matures until it tastes perfect. With the exception of our yeast-cloudy beer specialties, all types of beer are filtered once. A kieselguhr filtration enables a biological-physical shelf life and a stable taste of the beers with proper storage.

Author: Caroline Porsiel