Here, Michael Krieger and his son Maximilian brew beer together with around 30 other staff. Things are done a bit differently here than elsewhere – and that can be seen and is evident in the taste. In 1994, Riedenburger was the first brewery in Germany to become fully organic. To the more traditional brewing industry, that seemed like a revolution.
Michael Krieger began to use malt from traditional grains as early as the 1980s. Einkorn, emmer and spelt are not just ideal for organic farming; they also have a positive effect on the taste, thanks to their high protein content.
