TRADITIONAL, MITTELEUROPEAN, ITALIAN, VISIONARY

Just like a movie has a well-defined beginning and end, so does our beer: a story of respecting the right maturation times.

Those who respect beer, wait for it

We wait for the natural brewing times: from 7 weeks for low fermentations to 5-6 for high ones. In a Theresianer there are no fermentation accelerators or added carbon dioxide, because we want it to be as pleasant and digestible as a true beer should be.

What sets us apart is the control technology with which, by monitoring values such as temperature, CO2 and alcohol content, we take care of fermentation and ensure that yeasts work at their best for perfect product stability.

The Rule of 7 and the Purity Law that are applied at Theresianer are two examples of our way of understanding beer.

We respect the Beer Purity Law by Duke Wilhelm IV of Bavaria, the oldest food law still in force, signed on 23 April 1516 to protect the authenticity of Bavarian beer, which establishes that German beer can be brewed "only with barley or wheat malt, hops and water". Yeast, which was unknown at the time, was only added later.

This quality standard continues to be our law, starting from excellent raw materials such as the best malt of European production.

We follow
the rule of 7:

7 days

to turn barley into malt: soak it, let it germinate and toast it with a stream of hot air.

7 hours

to generate the "brew": grind the malt, mix it with water and convert the starch into maltose to obtain the wort which will be boiled together with the hops.

7 days

for primary or "tumultuous" fermentation, at atmospheric pressure and temperatures between 10 and 20 °C, depending on the type of beer. This process transforms the sugary wort into “young beer”.

7 weeks

for maturation under pressure at temperatures around 0 °C, which is crucial for beer quality.

WE ARE
SLOW BREWING CERTIFIED

Certified quality. Our beer is produced with the right maturation times, respecting tradition to guarantee a unique taste.

Integrity in respecting the brewing processes makes us the first Italian brewery admitted to the Munich Club of Exceptional Brewers, with the awarding of the Slow Brewing Quality Certificate recognised in 27 European countries, attesting to the unique taste and correct ethics of our beer.

What is that?

It is the seal of certified superior quality for those who only use the best ingredients to produce their beers, attesting to the high standard of both the sensory quality of the beer and the production company as a whole.

Not only that

The Slow Brewing seal certifies those who, like us at Theresianer, are in tune with the rhythms of nature to combine true knowledge with great passion.

The result

A beer of the highest quality, with an intense flavor and perfect balance without adopting artificially accelerated technologies.

TRADITIONAL, MITTELEUROPEAN, ITALIAN, VISIONARY

Just like a movie has a well-defined beginning and end, so does our beer: a story of respecting the right maturation times.

Those who respect beer, wait for it

We wait for the natural brewing times: from 7 weeks for low fermentations to 5-6 for high ones. In a Theresianer there are no fermentation accelerators or added carbon dioxide, because we want it to be as pleasant and digestible as a true beer should be.

What sets us apart is the control technology with which, by monitoring values such as temperature, CO2 and alcohol content, we take care of fermentation and ensure that yeasts work at their best for perfect product stability.

The Rule of 7 and the Purity Law that are applied at Theresianer are two examples of our way of understanding beer.

We respect the Beer Purity Law by Duke Wilhelm IV of Bavaria, the oldest food law still in force, signed on 23 April 1516 to protect the authenticity of Bavarian beer, which establishes that German beer can be brewed "only with barley or wheat malt, hops and water". Yeast, which was unknown at the time, was only added later.

This quality standard continues to be our law, starting from excellent raw materials such as the best malt of European production.

We follow
the rule of 7:

7 days

to turn barley into malt: soak it, let it germinate and toast it with a stream of hot air.

7 hours

to generate the "brew": grind the malt, mix it with water and convert the starch into maltose to obtain the wort which will be boiled together with the hops.

7 days

for primary or "tumultuous" fermentation, at atmospheric pressure and temperatures between 10 and 20 °C, depending on the type of beer. This process transforms the sugary wort into “young beer”.

7 weeks

for maturation under pressure at temperatures around 0 °C, which is crucial for beer quality.

WE ARE
SLOW BREWING CERTIFIED

Certified quality. Our beer is produced with the right maturation times, respecting tradition to guarantee a unique taste.

Integrity in respecting the brewing processes makes us the first Italian brewery admitted to the Munich Club of Exceptional Brewers, with the awarding of the Slow Brewing Quality Certificate recognised in 27 European countries, attesting to the unique taste and correct ethics of our beer.

What is that?

It is the seal of certified superior quality for those who only use the best ingredients to produce their beers, attesting to the high standard of both the sensory quality of the beer and the production company as a whole.

Not only that

The Slow Brewing seal certifies those who, like us at Theresianer, are in tune with the rhythms of nature to combine true knowledge with great passion.

The result

A beer of the highest quality, with an intense flavor and perfect balance without adopting artificially accelerated technologies.