The steam beer
Brewed according to the original recipe of brewery founder Wolfgang Pfeffer, which gave us our name, after 133 years of tradition. Matured in a rock cellar, just like in the old days.
When Wolfgang Pfeffer founded our brewery in 1889, wheat and hops were scarce raw materials in the Bavarian Forest.
Nevertheless, Wolfgang brewed an excellent top-fermented beer, the "Steam Beer." He used barley malt, a light brown color, rather than wheat malt. Naturally, the expensive hops had to be used sparingly. Fermentation with top-fermenting yeast proceeded rapidly in open wooden vats at temperatures of 18°-20°C. This resulted in vigorous carbon dioxide production, which caused large gas bubbles to form on the "ceiling" (the foam above the liquid). These bubbles burst from time to time, creating the impression that the beer was steaming.