R4 – Barley Malt & Wheat Malt – Two Types of Malt, One Promise of Quality
Barley malt is the classic brewing malt and a central component of our recipes. It is produced through the germination and drying of barley and gives the beer its color, body, and characteristic malty richness. For our Rothaus beers, we use exclusively two-row summer barley from Baden-Württemberg – a true mark of quality.
Wheat malt is used in our top-fermented beers such as Hefeweizen and Weizenzäpfle. It provides a fruity aroma and particularly creamy foam – a characteristic feature of our wheat beers that makes them so popular.
R5 – Aroma Hops – The Fine Soul of Beer
In our brewery, we rely on the best that hops have to offer: 100% aroma hops – sourced from the world’s most renowned growing regions, Tettnang on Lake Constance and the Hallertau in Bavaria. These noble hops give our beers not only a pleasant bitterness but also a particularly delicate aroma – reminiscent of an alpine herb meadow.
Hops are much more than just a flavor carrier. This climbing plant, which can grow up to seven meters high, is recognized as a medicinal plant. Its cones contain tiny resin glands – little “power packs” with over 150 individual substances, including lupulin, which gives the hop its Latin name Humulus lupulus. These compounds not only contribute to the beer’s taste but also have relaxing and calming effects.
At Rothaus, we use natural hops pressed into pellets. This protects them as best as possible from environmental influences – ensuring freshness, fine bitterness, and a balanced hop profile. While many breweries promote their aroma hops, the proportion is what really counts. At Rothaus, it’s 100% aroma hops, not just a minor addition.
A sniff of a Rothaus beer immediately reveals true hop craftsmanship – no sharp bitterness, just a fine, noble aroma that makes our beers unmistakable.
R6 – Yeast – The Invisible Heart of Fermentation
The magic of brewing begins with a tiny yet crucial organism: our Rothaus pure-culture yeast. It is the invisible heart of fermentation – converting sugars into alcohol and carbon dioxide while shaping the flavor of our beers, from subtly aromatic to fruity.
Our yeast is maintained in our in-house laboratory and regularly propagated fresh. For additional security, it is also stored in the yeast bank at the Weihenstephan Research Center. As part of our brewing process, fermentation occurs at a so-called cold temperature of around 10 °C. Our yeast works slowly but with exceptional precision.
We allow our beers seven days for fermentation – even though modern equipment could shorten the process to one or two days. We deliberately prioritize quality over speed: the long, cold fermentation prevents the formation of undesirable by-products, such as fusel alcohols, which can cause headaches.
Even during secondary fermentation and maturation, we give the beer time. Our beers mature in a second tank for four to five weeks at below 0 °C to reach full flavor. This produces the special sparkle – the fresh effervescence that makes Rothaus beers so popular.
For this elaborate maturation process, we have over 60 storage tanks with a capacity of 1,800 hectoliters each. This allows us to guarantee the highest quality and reliable delivery even during peak demand months.
And all of this is under the supervision of our ten master brewers, who decide at every step when the beer has perfectly matured. At Rothaus, only with natural raw materials, artisanal care, and time is a beer created that truly lives up to its name.
