Beer Philosophy

      Here at the Mills we have a very simple, yet demanding approach to producing Alpenhof beer. We use the very best ingredients available. We are efficient and precise in production method, yet we allow the product to age to its full maturity. Balance is the key to our beer.
     Alpenhof beer is not created to challenge the senses. It is not created to be a complex beer. Well balanced for Alpenhof means smooth and easy-drinking. The way a beer should taste.
To achieve this well balanced taste, only the finest ingredients are used. We import our malt, hops, and yeast from Germany. (For true German style Lager beer, authentic ingredients are essential!) We might spend more for our ingredients, but it is well worth it. This is an expense you can actually taste!

Brewing Process

     Each Alpenhof beer is brewed according to the Reinheitsgebot from 1516. (The Reinheitsgebot is the German Purity Law for beer; the oldest food law in existence.) The Reinheitsgebot states that the only ingredients allowed for beer are Water, Malted Barley, and Hops. (Yeast was added at a later date after its discovery.)
     The brewing process for Alpenhof begins by milling the malt and mixing it with brewing water to create a mash. The Mashing Process lasts approximately 2 ? hours. Here the complex starches and sugars from the malt are converted into simple sugars and dissolved into the brewing water. The mash is then transferred to the Lauter Tun Ð a kettle that works as a large strainer.
     The Lauter Process lasts approximately 3 hours. Here the wort (liquid extracted from the Mash Process.) is strained through the malt bed and sent to the Boil Kettle. Once the required amount of wort is reached, it is raised to a boil.
     After the wort temperature reaches 100°C (212°F), it is boiled for 90 minutes. During the boil the hops are added. Hops from the Hallertau and Tettnang region in Southern
Germany only are used in Alpenhof beer. Once the boil has ended the wort is pumped to the Whirlpool.
     In the Whirlpool, the wort is spun around creating a centrifugal force which pulls any hop, grain, and protein particulate into the center. This allows the wort to exit in a clarified state. After exiting the Whirlpool, the wort is chilled from approximately 94°C (201°F) to 5°C (41°F) in 45 seconds!
     Next the wort is aerated and yeast is added. The yeast used to produce Alpenhof beer is a specially selected strain obtained from a yeast bank in Germany. After the yeast has been added, the Fermentation Process starts.
Fermentation occurs in two stages Ð primary and secondary. Primary fermentation lasts between 7 and 12 days; depending upon the style. After primary fermentation, the young beer is pumped to the Lagerkeller (Lagering Cellar) and into a Lager tank. At this stage a Kräusen Ð newly fermenting beer Ð is added to provide a smooth, mellowness to the beer as well as carbonation. This secondary fermentation is also known as Lagering. Lagering lasts anywhere from 3 additional weeks to 4 entire months!
     The final stage in the production for Alpenhof is packaging. Packaging includes both filtration and filling Kegs and bottles. All Alpenhof beer is filtered to clarify the beer and extend the shelf-life. Filtration occurs between -1 to 1°C. After the beer is filtered, it is packaged into either 50 liter or 30 liter kegs and our 2 liter bottles. (Growlers as they are called by some.)

 Alpenhof German Style Lager Beer is available through Bond Distributing in Maryland.