All Kaiserdom beers are brewed in accordance with the German „ Reinheitsgebot “ purity law. The only ingredients allowed are water, malt and hops. “ and what about yeast ? “ an alert beer drinker my ask .

Hop:
Hops were the medicinal plant of the year in 2007 . The physiological effect of hops is described as calming, it is also used to strengthen the immune system and is recommended as a prophylaxis against tooth decay. In brewing only “ real hops “ are used. This is a perennial plant which can reach an age of 50 years. For the brewer, the conserving properties of hops and the bitterness are of exceptional  significance.

Water:
Beer consists of ca. 90 % water. For this reason the quality of the water is of great importance for the brewer. It plays a major role in the taste of the beer. This is why brewers place much higher demands on their water than is prescribed by the drinking water ordinance. Not all drinking water is thus suitable as brewing water. The water for Kaiserdom beer specialitieshails from its own three deep wells and it is significantly responsible for the character of our beers.

 

Malt:
Malt is responsible for the appearance as well as for the taste of the beer. It has an influence on the colour of the beer and on the full- bodiedness . The starch contained in the grain is influential for the fermentation . This is why the grain must be malted, otherwise the starch is not soluble.  With the malting enzymes and leavens are produced which are responsible for ensuring that the starch in the grain is available in the necessary constituents. Almost all Kaiserdom beers are made from barley malt. The only exception is Kaiserdom Hefe – Weissbier , which is brewed predominantly with wheat malt .

 

Yeast:
In the „Reinheitsgebot „ purity law yeast is originally not mentioned. This is because the function of yeast cultures was not known in 1516 . On the contrary it was assumed, that the yeast produced was a by- product of the brewing process produced as a “cleansing occurrence “during fermentation. Only since the middle of the 16th century is the process of alcohol fermentation known. Dependent upon whether the brewer is brewing bottom-fermented or top- fermented beer, the relevant yeast type must be used. Top-fermented is Kaiserdom Hefe-Weißbier . Kaiserdom Dark Lager Beer, Kaiserdom Kellerbier and Kaiserdom Pilsener are bottom-fermented beers.