Graser Braunbier

"Maischeteigen"—a unique mashing technique employed by the brewers of old Bamberg—imparts a distinctive, character-rich flavor to Bamberg’s brown beer. In the past, a specialized device known as a "Pfaff" was even used within the lauter tun for this purpose; it allowed brewers to moisten the mash with water from below. Following this traditional method, the mash is carefully wetted and then left to rest for a period of time. As it absorbs the water, the mash swells, transforming into a thick, dough-like consistency—hence the term "Maischeteig" (mash-dough). This extended resting phase facilitates the extraction of a wealth of components from the mash, resulting in a beer characterized by full-bodied, savory, and aromatic notes. Brewed in accordance with the Bavarian Purity Law of 1516.