Contemporary beer culture
In 1602, the Bohemian import of top-fermented brewing technology using wheat instead of barley malt conquered the Duchy of Bavaria. The wheat beer produced in this way virtually became liquid white gold under the reign of Elector Duke Maximilian I.
More and more breweries were founded to maintain the prosperity of the region. Among them was the Hofbräuhaus Traunstein, which today is considered one of the top addresses for Bavarian beer art. So it’s no coincidence that we branch off some of this class for the celebrations at Dieselhaus and serve our guests draft beer from the legendary Hofbräuhaus.
Located in the Chiemgau region on the border with Austria, the family-run Hofbräuhaus Traunstein stands for incorruptible brewing culture. Taste is not sacrificed to short-lived trends. Nevertheless, the brewery wheel is also reinvented from time to time if even more enjoyment can be tickled out of hops and barley. Modern technology meets well-founded craft knowledge: a synthesis from which our taste buds in particular benefit.
The brewery’s range is no longer limited to wheat beer. But no matter which variety rolls down the throat, tradition and innovation pearl along with it. In these times of industrial mass-produced products, there is something almost subversive about the strictly artisanal brewing process. From the open fermentation to the several weeks of aging in horizontal tanks to the low-oxygen filling technology – Traunstein means craft beer in the strictest sense and is thus modern, different, and exciting.
Halfway through the glass, they already want to order the next one. This is what happens to most people who taste a beer from the Hofbräuhaus Traunstein for the first time. It doesn’t matter which drop from the heart of southeastern Bavaria goes to their head. There is, for example, the unbeatable wheat beer, which for a long time was the core beer and emblem of the house and still impresses today with its full fruit aromas and strong yeasty bouquet. Then there’s the Helle, whose brilliance brightens convivial hours. Or the Bavarian Pils, which is given a wonderfully fresh bitter note by the exclusive use of Hallertau aroma hops. In the Dieselhaus, we roll the concentrated load of flavor directly to the table for you and your company. Because the Traunstein beer is tapped directly from the barrel. Just tap, tap and tap: O’zapft is!
Beer connects people. That’s why the human factor cannot be missing in the production process. The farmers at Hofbräuhaus Traunstein spindle the beer by hand and can see, taste and smell its degree of maturity. The beer remains in contact with the yeast for several weeks due to horizontal storage, thus forming a particularly rich note. Later, the elaborate cold sedimentation process, used in only a few houses worldwide, allows the yeast to work optimally. Finally, the special filtering and bottling technology extracts the maximum depth of flavor from the beer. Whether malt, hops, yeast or water: the ingredients come from Bavarian suppliers and are obtained locally. This is the only way to guarantee quality.