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A beer can with a vibrant green label is set against a textured background with a neon sign.


FEEL THE VIBE

BERLINER PILSNER, FUEL FOR ALL THOSE, WHO ARE THRILLED BY THE VIBRANT VIBES OF BERLIN.

Taste

A green beer can with the word "BERLINER" in large letters and two red goblets depicted below.

Water, barley, malt and hop – you do not need more to brew a good Pils. Serendipity for the best ingredients from our nature, craftsmanship und great know-how. But first of all passion for really good beer - Berliner Pilsner. The original just with the red bear.

Type: Pilsner

Brewing process: bottom-fermented

ABV: 5,0% alc./vol.

Nutrition Facts

Average Amount Per 100ml

Calories 163 kJ (40 kcal)
Total Fat <0,5 g
- Saturated Fat <0,1 g
Total Carbohydrate 2,2 g
- Sugar <0,5 g
Protein <0,5 g
Salt <0,01 g
A black and white logo features a stylized letter V with a leaf, indicating a vegan certification.

Ingredients

Water, barleymalt, hop extract

THE BREWING PROCESS

MALT SILO

The malt - naturally germinated barley – delivered to us is stored in silos. A distinction is made between pale and dark malt.

HAMMERMILL

The malt is reduced to small pieces to obtain its valuable ingredients, such as e.g. malt starch.

MASH TUN

The crushed malt is mixed with the finest brewing water from our own springs. Most of the malt starch is transformed into malt sugar by the malt’s own enzymes. The special temperature range between 62°C and 72°C is maintained for this process. In filtration, the liquid elements are separated from the solids. The liquid elements – known as wort – undergo further processing. We pass the so-called draff, or solid elements, onto farmers as nutritious animal feed.

WHIRLPOOL KETTLE

The wort is now mixed with fine Hallertauer hops and boiled. Hops lend the beer its fine bitterness and typical hoppy aroma.

WORT COOLER

The boiled wort is cooled down to 10 °C for its subsequent fermentation.

YEAST TANK

We use beer yeast cultivated for fermentation – bottom-fermenting or top-fermenting depending on the type of brew.

FERMENTING AND MATURING TANK

The malt sugar, mostly contained in the wort, is now fermented by the yeast to alcohol and carbon dioxide within a week. After this the beer goes through a maturation period.

FILTRATION

This gives the beer its fine pale appearance.

FILLING

The bottles (and of course also the cans) first undergo thorough cleaning and are then checked by an inspector. Afterwards, the bottles are filled and provided with caps.