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Bier
Brewed under License and Supervision of Staatliches
Hofbräuhaus in München
Hofbräu Premium Lager
(5.2 % Alc. by Volume)
.…The beer that made Hofbräu famous.
A simple, full flavor lager with a crisp finish. The beer Hofbräuhaus
has been famous for since 1589.
Hofbräu Munich Weizen
(5.4 % Alc. by Volume)
…. Speciality, born in Munich
– loved by the world.
Rich, fairly sweet Old-Style wheat beer with a wonderful combination of
banana and clove flavors.
Hofbräu Light
(3.8 % Alc. by Volume)
…. Less alcohol but full in taste.
The Premium Lager has been brewed lighter in body and flavor to respond
to the American taste. Similar to American light lagers, but much fresher
and more flavorful.
Hofbräu Dunkel
( 5.5 % Alc. By Volume)
…. For centuries Munich’s favourite beer.
Our dark lager. It has a light body, is easy to drink, with simple roasted
malt flavor and slight caramel undertones.
Hofbräu Seasonal: “Prussian
Export” (5.7 % Alc. by Volume)
…. Specialty in January.
A slightly bolder and more flavorful version of our Hofbräu Lager.
Golden in color, crisp and clean, with just a bit more body, hops and
alcohol.
Hofbräu Seasonal: “Adulterator”
(Doppelbock) (8.0 % Alc. by Volume)
…. Specialty in February.
A rich, complex, full bodied Doppelbock with hints of chocolate, coffee,
caramel and a bit of a hop presence at the end.
Hofbräu Seasonal: “Märzen”
(5.8 % Alc. by Volume)
…. Specialty in March.
Märzen is our "March" beer. It symbolizes the beginning
of Spring. This is an amber colored beer with a rich malty character.
There is a hint of hops but the overall profile is smooth and very drinkable.
Hofbräu Seasonal: “Bavarian Wheat”
(5.4 % Alc. by Volume)
…. Specialty in April.
A darker, maltier version of the Weizen beer with the same banana and
clove characteristics. It's less sweet, but has a wonderful roasted flavor.
Hofbräu Seasonal: “Maibock”
(6.5 % Alc. by Volume)
…. Specialty in May.
A rich, flavorful Bock to celebrate the coming of Spring. It's noticeably
malty and sweet, with a warming alcohol note.
Hofbräu Seasonal: “German Pilsner”
(5.0 % Alc. by Volume)
…. Specialty in June.
A lot like our Bohemian Pilsner: clean, crisp, and refreshing, but with
a bit more hops added for a satisfying flavor.
Hofbräu Seasonal: “Bohemian
Pilsner” (5.1 % Alc. by Volume)
…. Specialty in July
Golden in color, light sweet smell, crisp and refreshing with a very good
hop to malt balance.
Hofbräu Seasonal: “Kunzel
Schwarzbier” (4.8 – 5.5% Alc.
by Volume)
…. Specialty in August
A German dark lager with an opaque, black color, and a full,
chocolaty flavor. A rich blend of caramel & chocolate malts creates
a malty, sweet flavor with moderate to low hop character. Named for Cincinnati
POPS Maestro Erich Kunzel.
Hofbräu Seasonal: “1810
Prince Ludwig” (6.0 % Alc. by Volume)
…. Specialty in September
A flavorful amber lager with a slightly spicy hint of hops in flavor and
finish. A little fuller with more malty character than our Hofbräu
Lager. This beer was made to celebrate the wedding of Prince Ludwig in
this original form.
Hofbräu Seasonal: “Oktoberfest”
(6.0 % Alc. by Volume)
…. Specialty in October
A flavorful lager with a slightly spicy hint of hops in flavor and finish.
A little fuller than our Hofbräu Lager. This beer was originally
made to celebrate the wedding of Prince Ludwig and changed to this more
blond style.
Hofbräu Seasonal: “Weizenbock”
(7.8 % Alc. by Volume)
…. Specialty in November
Brown in color and malty in taste. All of the full bodied rich flavors
of a Doppelbock with the signature banana and clove esters of a Weizen.
Hofbräu Seasonal: “Christmasbeer”
(5.5 % Alc. by Volume)
…. Specialty in December
A flavorful amber lager with a rich amount of hops in finish. A little
fuller with more malty character than our Hofbräu Lager.
Hofbräu Seasonal: “Zwickelbeer”
(5.2 % Alc. by Volume)
…. Specialty, if our regular Seasonal
runs out
Our unfiltered lager. Smooth and richer than the Hofbräu Lager which
allows the flavors to linger.
Our beers are brewed on site strictly according to the
German Purity Law (Reinheitsgebot) using water, hops, malt and yeast only.
HOW BIER IS MADE AT THE HOFBRÄUHAUS NEWPORT
1) MALT DEPARTMENT
 Before
malt can be used in the Brewhouse, it must be milled with a Malt
Mill to form grist.
We are using Dark Malt for our Dunkel.
Our Weizen is 50 % Wheat Malt
and 50% blond Barley (Pilsner) Malt.
We use 100% Barley Malt for our Lager
and Light Lager. The Light Lager has
30% less malt than the Lager.
2) BREWHOUSE >>> 3 PROCESS STEPS (in the 2
copper vessels)
 MASHING
= MIXING AND HEATING
ADDING MALT GRIST AND WATER
After the malt grist is mixed with water in the Mash
Kettle (in technical jargon: “mash”) it is heated
in order to convert the malt’s starch into sugar.
 LAUTERING
= FILTRATION
ADDING WATER
In the Lauter Tun the liquid (called “wort”)
is separated/ filtered from the husk of the malt (called spent grain).
 WORT
BOILING
ADDING HOPS
In the Wort Kettle, the wort is boiled for 90 minutes
to:
1. Reduce protein haze,
2. Mix in the hop oils, which adds the flavor and
3. Sterilize the liquid (wort).
3) WHIRLPOOL, WORT COOLING, YEAST PITCHING
 
 WHIRLPOOL
= SEDIMENTATION
The wort is then sent to the Whirlpool
tun. Due to the whirlpool action, the solids from the hops and parts of
the protein (called “hot trub”) are separated from the wort.
 WORT
COOLING
ADDING YEAST
As the wort is being cooled down with a Plate Heat
Exchanger (Würzekühler) and filled into fermenting
tanks, the yeast is added.
4) FERMENTATION, STORAGE, FILTRATION AND SERVING TANKS
 
 FERMENTATION
AND STORAGE
During fermentation, the yeast converts the sugar
in the wort into alcohol and natural carbonation (CO2).
After the fermentation is complete, lager yeast falls to the bottom of
the tank (bottom fermenting yeast) Ale yeast floats to the top of the
tank (top fermenting yeast).
When the beer has reached complete maturity, we filter it to make it clear.
The beer is then transferred to the Bright Beer Tanks
and is ready to serve.
RAW MATERIALS
Water
- The water content in beer is approx. 90% (depending on
the beer type).
- The production of 17 barrels of beer requires approx.
80 barrels of water.
- The brewing of beer requires potable water.
- The water’s hardness describes the amount of dissolved
alkaline in water.
- Hard water is preferred for the production of
dark beer and soft water is preferred for pale beer.
Malt
- The production of 17 barrels of Lager beer at 11-12%
original extract requires approx. 770 Pounds of malt.
- The sugars derived from the malt result in the
original gravity in the wort. The beer`s alcohol content amounts to
approx. 1/3 of the content of original gravity in the wort.
- During the production of malt the grain will be
steeped 1 to 2 days, until it reaches a moisture content of approx.
45%. The germination period follows for the next 5 to 6 days. Finally,
during the kilning (approx. 20 hours) the germinating grist will be
dried carefully with warm air. The dried malt, that is now ready for
use, contains aromatic characteristics, color and is also easily stored.
- Pale malt (for pale beer) will be heated in the
kilning to approx. 185°F. Dark malt (for dark and more palateful
beer) will be germinated longer and needs higher temperatures during
the kilning.
Hops
- The hop plant is a vining plant that reaches the height
of 20 feet.
- One hop plant produces approx. 1pound of dry hops.
- The hop is a special, spicy ingredient which is responsible
for the bitterness and characteristic flavor of beer.
- The hop positively influences foam, acts as a natural
preservative, and has a soothing digestive effect.
- Different types of hops are used for bittering,
flavoring and aromatics. They are added using varying amounts and at
different times during wort boiling in order to achieve the desired
results.
Yeast
- The yeast is responsible for fermentation, as it transforms
sugar in the wort into alcohol and CO2.
- The fermentation of 17 barrels of wort to beer requires
approx. 5 gallons of yeast.
- There are more than 500 unique yeast strains, which are
used to create the many different styles of beer.
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