Brewing is our craft, and has been for nearly 1,000 years. Of course, technology has also affected the brewing industry, but our basic brewing process remains unchanged. It isn't enough to brew a good beer; it has to be an outstanding beer of a consistently high quality. Therefore, we have set for ourselves the highest standard of quality: Premium Bavaricum. That not only requires constant concentration by the brewmasters, it also means that all the components for beer production are subjected to constant quality control—and every day, we have 300 hands working on just that. From our brewmaster to storage facility workers to secretaries, the entire team ensures that only the highest quality products leave our brewery. And you can taste it!
To achieve the quality standard “Premium Bavaricum” the quality control systems of the Bavarian State Brewery Weihenstephan use a multistage monitoring system.
That means that we take samples according to a prescribed system from incoming raw materials to finished beer. For the most part these samples are analyzed at the Bavarian Control and Testing Centre at Weihenstephan. Additionally, we also have special samplings done by the Chairs for Brewing Technology of the Technical University of Munich, which is located at Weihenstephan.
At Chair I for the Technology of Brewing, a tasting process includes final quality control for each batch filled. Color, aroma, consistency of the foam and, of course, the taste of the beer are tested by beer experts and their incorruptible senses. Another “Premium Bavaricum” is achieved only after they have given their OK. At this point, we can be confident that our employees have once again done a first-class job. After all, it takes the experience, skill and passion of each and every one of them to guarantee that we achieve our standards of quality.