R1 – Raw Materials – The Foundation of True Brewing Art
In addition to the recipes and the craftsmanship of our brewers, it is primarily the raw materials that give a beer its unique flavor. At Rothaus, we consistently prioritize quality and origin – starting with the careful selection of our ingredients.
We source 100% of our hops and brewing barley regionally. This not only supports local agriculture and the economy, but also ensures short transport routes and maximum freshness. Our supply chains are fully transparent, and we have maintained long-standing, trusting partnerships with our farmers and maltsters for decades.
This approach to raw materials is our way of practicing sustainability. It guarantees not only consistently high quality but also a beer that truly reflects its origin – the High Black Forest.
R2 – Our Spring Water – Pure Nature from the High Black Forest
Just a few minutes’ walk above our Rothaus site, the foundation of our beer springs forth: silky soft water from seven of our own springs. At an altitude of around 1,000 meters, in the heart of the High Black Forest and far from any industry, water of exceptional purity and quality has been sourced here for centuries.
In addition to its purity, the very low hardness (1.5°dH) makes our spring water ideal for brewing high-quality beers. The brewing water is continuously tested both by our in-house quality controls and by external laboratories, microbiologically and chemically.
More than two hundred years ago, the monks living here already recognized the special quality of this water. For us at Rothaus, this spring water is more than just a raw material. It is a promise: highest quality, independence from municipal water sources, and an unadulterated taste that comes straight from nature. To bring top-quality beer to the glass, you need top-quality water – and that’s exactly what flows here in Rothaus.
R3 – Brewing Malt – Regionally Rooted, Carefully Refined
Here in Rothaus, we strive for the highest quality – starting with the brewing malt. For our bottom-fermented beers, we use exclusively two-row summer barley from Baden-Württemberg, grown by local farmers and processed in nearby malt houses according to our specifications.
The journey from grain to brewing malt is a natural refinement process. In specialized malt houses, the barley is soaked to germinate – a process that takes about six days. The grain is then gently dried in a kiln, a process known as kilning. This produces the brewing malt, which contributes not only sugar but also valuable aromas during brewing.
Our choice of REGIO summer barley – the highest quality grade – is deliberate. We completely avoid winter barley or feed barley. The short transport routes, close collaboration with the farms, and regular on-site visits exemplify sustainability and trust.
The result? A malt that impresses not only with quality but also with origin and character. Together with our spring water, it forms the foundation for the distinctive taste of Rothaus beers.
