Artisanal brewing and tradition since 1650: We brew beer with love and pure spring water. Read more...

Our beers – Weib’s Helles and Weib’s Weißbier – are usually brewed on Tuesdays and Wednesdays in our own brewery. But even outside of the brewmaster’s activities, our establishment offers insights into the stages of beer production: The first floor houses the gristmill, while the ground floor contains the fermentation cellar, brewhouse, and – most importantly – the serving counter. Read more...

The traditional Bachmayer brewery is ceasing operations. Read more...

Since 1877, the Goss Brewery has been brewing its beers in the beautiful Laber Valley according to the motto “small but perfectly formed.” Four bottom-fermented beers are brewed using traditional brewing techniques and state-of-the-art technology. The raw materials for brewing beer come from the region. The most important raw material, malting barley, is grown on the brewery’s own farm and Read more...