The 600-year-old vaulted cellar of the former Disibodenberg chapel houses the latest brewing technology. As soon as you enter the chapel, you have a stunning view of the glass-walled brewery. In the vaulted cellar there are ten cylindroconical tanks made of gleaming stainless steel. Our craft beers ferment, mature, and are stored in these fermentation and storage tanks. Those who are not fascinated by the technology may quickly become enthusiastic when the brewing cellar is colorfully illuminated in the evening—an absolute feast for the eyes. This is another example of how lovingly and in keeping with the spirit of the times our architects have breathed new life into the dilapidated chapel.
The delicate aroma of malt can also be detected upstairs in the restaurant area. State-of-the-art, polished stainless steel brewing kettles blend seamlessly into the 600-year-old chapel space. It's a successful contrast, with the brewing technology blending harmoniously into the interior, allowing guests to sit comfortably around it. The semi-automatic 10-hectoliter, two-vessel brewhouse consists of a combined mash and brew kettle with a steam-heated inner cooker, and a lauter tun/whirlpool. Like laptops and lederhosen, it comes—of course—from Bavaria.
