Meet the Brewery - Krombacher 0% Brewery

How did Krombacher breweries come about?

The Krombacher beers have been produced exclusively in the small town of Krombach, nestling in the beautiful Siegerland Hills of Westfalia, central Germany since 1803. The brewery is proudly independent and family-run to this day. Relying on artistry, experience and above all passion, the 55 Master Brewers adhere to the German Beer Purity Law of 1516 (Reinheitsgebot) and ensure no corners are cut in our pursuit of perfection. We combine time-consuming methods of the traditional German brewers with state-of-the art technology and only use the best, 100% natural and wholesome ingredients including the finest two-row summer barley, Siegel hops from Hallertau and our own specially cultivated yeast. For the precious water, our beers benefit from the local Felsquellwasser® found in 48 springs within 3km of the brewery. The special water is especially soft and low in mineral content making it perfect for brewing.

Why did they decide to start brewing a non-alcoholic beer?

We’ve been brewing low and no alcohol beer for a long, long time. In fact, we’re the leaders in Germany not just in volume but when it comes to innovation. While most Germans will enjoy a stein or two of the full strength, low and no alcohol beers have always been incredibly popular as well, especially amongst athletes and sports people plus designated drivers. Technology over time has definitely helped us to refine our products but our basic brewing ethos remains the same, whether we’re brewing 0.0% Pils or a 5% Dark Lager.

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What is unique about Krombacher 0.0% Pils?

Krombacher 0.0% Pils is Germany’s biggest selling non-alcoholic beer. It’s brewed using the same quality ingredients and in the same tradition of the brewery’s full-strength beers but uses a special two-step process to de-alcoholise, ensuring maximum flavour and nutrients are retained. A natural thirst quencher with fresh hop aromas, it has a subtle malt sweetness and that classically Krombacher - clean, crisp and full-flavoured finish.

What has been the most difficult challenge for each brewery in producing a non-alcoholic beer that tastes good?

Everything tastes better when you’re made to work for it and that is the same in beer. Sometimes you get lucky with a recipe but more often than not, it is about testing and tweaking until you find that perfect balance. Our low and no alcohol beers have developed over the last 30 years so we have faced and overcome many challenges. In all of my time though, I don’t think we have ever had a greater tasting or enticing selection of low/no beers. It’s a good time for beer.

In your (head brewer) opinion what does the future of the non-alcoholic beer category look like?

I think the low/no category will get stronger and stronger with quality and variety increasing further. They have definitely made their place in the beer world after a history of ridicule and they are here to stay. It won’t be long before the variety on offer is the same as full strength beer and I don’t think it will be too long before we see parity in sales either.

 Find out more about Krombacher here

 

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