Bavarian art of brewing at the highest level

Franz Inselkammer jr. is the sixth generation to brew the unique Ayinger beer

In the Bavarian land of milk and honey, in the imagination of non-Bavarians, beer flows from the springs of the picturesque mountains, which at the end of lush green hop fields collect and make the white-blue idyll perfect. In fact, many people associate our homeland with beer and even assume that it is a staple food. Also for Franz Inselkammer jr. For the owner of the Ayinger private brewery from the municipality of Aying of the same name, beer is by all means a daily necessity, as it has determined the way of his family in the sixth generation.

Since it was founded, the brewery has stood for the highest quality in accordance with the Bavarian Purity Law and lives this claim in all its facets. Ayinger has long-term contracts with farmers in the immediate vicinity, own grain cultivation and the integration of the brewery into local events, so that almost 90% of the suppliers and service providers come from the immediate vicinity. Even with investments, such as in the new bottle washing machine, according to Inselkammer, it is important that the technology is future-oriented and that it can be used for a long time by the next generation, which is already in its infancy.

In addition to the procurement of the food from which the 16 types of beer are brewed, as well as the modern technical systems, Ayinger's commitment to his employees is particularly important. Of the roughly 70 employees and currently six trainees, many have been working in the brewery with their own catering facilities for decades. The basic idea has always been to be part of the village community, to offer training and subsequent employment and thus, as a secure employer, good future prospects for the community. Sustainability in practice and thus our partner for all kinds of beer.

The Ayinger private brewery not only looks back on the high art of brewing tradition, which the family has perfected generation after generation, but can also look forward to a large number of awards and prizes, which reward the constant efforts to be among the best in the world. Ayinger pays special attention to a crucial raw material that makes up the majority of beer. Water. Comes from the line, one would think. That's right, but the pipe ends in the opposite direction in the in-house spring at a depth of 200 meters. Direct access to water that has been slumbering in the earth's core for over 10,000 years and that adds the proverbial icing on the cake to Ayinger beer when it comes to sustainability.

Mehrere Sixer mit Ayinger dunklem bayrischem Starkbier stehen nebeneinander

The types of beer are also sustainable and traditional. So-called “craft beers”, as they have been spilling over from the USA to the European market for decades and questioning the traditional art of brewing, do not come into the can at Ayinger. Bavarian beer tradition is known worldwide for its purity and unmatched taste and therefore does not require any additives. Inselkammer underscores his words with the appropriate statement that beer enjoyment can only really be experienced in gastronomy, because there is a clear difference between drinking your beer at the table with a hearty meal from the glass or at home from the bottle before TV operate. Since this is naturally cool barley juice on the mill wheels of our little Gut Steinbach delegation, who set out for Aying on this cool autumn day to uncover Ayinger's secrets, Franz Inselkammer jr. one more thing. His most distant customer comes from Japan, is a well-traveled beer friend and prefers to have Ayinger sent to him from Aying near Munich. We certify it as excellent and look forward to upcoming events with the Ayinger private brewery in our home retreat.