Brauerei Simply Bier

labels or particularly original names, but simply about the contents of the bottle, which should speak for itself. The brews are numbered according to their beer style and labeled quite simply on the cap. When brewing the 45-70 liters per batch, I rely entirely on manual labor and simple equipment, without any brewing equipment.

Wherever possible, unlike most breweries, I use Swiss malt and Swiss hops.

Throughout the year, I will brew at least ten different beer styles. So there’s always something new to discover or something familiar to look forward to. Reproduction isn’t the goal, however, as each brew should be unique and stand on its own. All the beers are top-fermented and have the typical sediment from bottle fermentation.

Author: Dirk Jahn