Using traditional recipes, our beers are brewed in state-of-the-art technical facilities with the highest energy efficiency. At our historic brewery site, the art of traditional brewing has been cultivated since 1791.
B1 – Malt Silo
The malt is stored in the malt silo before being milled. Rothaus uses exclusively summer malting barley from Baden-Württemberg and neighboring southern German barley-growing regions. Our long-standing partnerships with regional maltsters ensure consistently high quality – the first step toward an exceptional beer.
B2 – Mash Tun
In the mash tun, the milled malt is mixed with soft water from our Black Forest springs. Through natural conversion processes, the valuable components of the malt – especially sugars – are released into the liquid. The enzymes responsible for this process come exclusively from the malt itself, in full accordance with the German Purity Law. Later, our Rothaus yeast ferments the sugars extracted from the malt.
B3 – Lauter Tun
Here, the mash is separated: the clear wort is drawn off, while the solid residue – known as spent grain – remains in the tun. The spent grain is reused in agriculture as valuable animal feed.
B4 – Wort Kettle
In the wort kettle, the wort is boiled, sterilized, and adjusted to the desired original gravity. During this process, unwanted compounds are evaporated. Rothaus uses only aroma hops from Tettnang and the Hallertau region – ensuring fine bitterness, stability, and a balanced aroma.
B5 – Whirlpool
After boiling, the hot wort is transferred to the whirlpool. Through rotation, solid particles such as proteins and trub settle in the center to form a so-called trub cone. The clarified wort is then carefully drawn off from the edge.
