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Established in 1887 in Bayreuth, Northern Bavaria, the Maisel’s brewery has been making top quality wheat beers ever since. It is now in the 4th generation of family ownership, ensuring the continuation of the high standards for which German brewers are renowned.
Weltenburger is the oldest Monastery brewery in the world! Continuously brewing since 1050 and with a rich history, it has witnessed countless changes in political and social circumstances from its location on a picturesque bend in the Danube River. The only thing not to have changed is the quality of the beer!
Cölner Hofbräu Früh is a private brewery for top-fermented beer called Kölsch. The brewery was founded in Cologne in 1904 by Peter Joseph Früh.
Insel-Brauerei was established in August 2015 on the Island of Rugener off the coast of Germany in the Baltic Sea. Insel-Brauerei is renowned for creating award-winning and style leading beers, and specialises in open fermented bottle-conditioned beers.
Founded in 1857 the brewery was far ahead of the time with their refrigeration and storing facilities. As such it created the cool, constant conditions necessary to make great Lagers. This has been carried on over the years and is demonstrated in every bottle.
Monasteries have always had close links with the tradition of brewing and Weissenoher is no exception. Although no longer an active Monastery the long-standing practices and techniques are still adhered to closely.
Having spent over 130 years making great wheat beers, the Maisel’s brewery are using their expertise to diversify into brewing craft beer. Maisel’s & Friends delivers complex, balanced flavours, all created whilst sticking to the Bavarian purity law. Nothing but grain, water, hops and yeast with a strong emphasis on drinkability.
Very strong, artisan brewed beers with their distinctive character appeal to the connoisseur, far from the usual standard beer. The whole strength of Franconia is packed into their "Schorschbock" and "Schorschweizen" with 13% alcohol. They are the strongest beers in Germany and among the best in the world.
Kelterei Possman source their fruit exclusively from 800+ farmers in the Hessen region of Germany. The typical farmer has three to 15 native trees on their land that are not part of a cultivated orchard. This gives a unique rich flavour to their ciders and apple wines.
At the foot of the ruins of his 11th century castle, the incumbent Count Von Hardenberg has been distilling for the last 320 years of his family’s 900+ year reign. The Hardenberg-Wilthen Brennerei enriches their own traditional knowledge by sending their Distillation Master on exchanges to other distilleries.
Situated in southern Germany on the edge of the Swabian Woods, Specht use only sun-ripened fruit in their distillations. Specht are not only well-respected for their adherence to traditional methods but also to quality ingredients in their newer product lines as well.
The original Kleiner Feigling is a staple on German hospitality shelves. Its popularity is partially attributed to its low ABV and its versatility - the convenience of the plastic 20ml mini bottles is especially noticeable in fast-paced environments. Recently Behn have expanded their range of Kleiner Feigling to address changing trends in the European marketplace.
Absacker of Germany is fruity, tart and powerful with a slightly spicy finish. Great on its own, as a cocktail or a long drink mixed with champagne, prosecco or tonic, the unique composition of herbs, spices and fruits provides the perfect harmony of sweetness and acidity.
There is no doubting Behn quality. The verdant windswept pastures of Friesland with North Sea weather and stunning yet unforgiving coastline would naturally spawn hardy farmers and an equally “gusty” Friesengeist. The Saxon herbal Schnapps Radeberger is also very well respected as are the Dooleys, which are very popular on ice as well as being a great cocktail base.
120 years ago August Ernst founded his distillery to produce two great lines: KORN and KÜMMEL. OLDESLOER KORN is still produced today and its 40+ prizes and medals are thanks to the “Oldesloer Purity Law” ingredients – wind, water and wheat! OLDESLOER KÜMMEL was a resurrection of an ancient schnapps made from caraway seeds which is the oldest spice in Europe.
Only freshly picked ingredients from organic growers are used
in Feingeisterei distillations so that their products embody the
tastes and essence of nature. Situated in a village near the
trend-setting city of Hamburg, Feingeisterei are poised to
serve Germany’s ever-growing demand for organic products.
Sternthaler in Nürnberg has been producing superb Glühwein specialties for decades. This expertise has lead to a mulled wine of premier quality, created from a mix of exotic spices and ingredients blended according to the well-kept secret recipe.
Since 1921 the Scheibel Family have specialised in creating schnapps, spirits and liqueurs of an extremely high quality that will impress even the most knowledgeable of schnapps lovers. They combine traditional distilling wisdom and craftsmanship with a pioneering vision to create unique distillations. Scheibel has resurrected an ancient and once-lost art by introducing 22-carat gold into their distilling vats.
Captain Flint’s treasure chest has at last been found! A unique distillation
process and special spices give these popular rums their richly deep and
golden colour as well as their characteristic taste.
The town of Oberkirch lies on the edge of the Black Forest providing an ideal location to cultivate hardy grape varieties thanks to the mild climate. A great wealth of knowledge and passion for grape-growing has been passed down for generations through the families in the region. For this reason, every grape that enters the Oberkircher Winzerei is grown within a five kilometre radius of the winery. As is evident from their plethora of medals, Oberkircher Winzer’s reputation for quality amongst connoisseurs and wine lovers is what drives them to continue excelling in the art of wine-making.
Affental is located in the district of Baden,
Germany's southern most wine-growing region.
Here amid the warm climate of the Rhine Valley at
the foot of the Black Forest, spring begins early.
The warm granite-weathered soil on the steep Black
Forest precipices and strong loose terrain on the
soft foothills are best suited for the cultivation of
Pinot Noir and Rieslings.
The precise date the winery was founded is unknown, however it is estimated to have been in the 11th Century. It is known that during the time of the Crusades (1096-1291) the nobleman Engelhard Brömser donated to Rüdesheim a new church with new vineyards, after returning alive from the Crusades. For centuries the winery remained part of the parish, until being handed over to the Bischöfliches Weingut Rüdesheim in 1984.
Wikinger Met originates from Haithabu in the Schlei Fjord on the Baltic Sea coast. This Viking era centre of trade was a breeding ground of Viking traditions including the production of mead.