About Eibauer Plant


Chronicle

1786 – The Zittau beer community is building an Eibau brewery. From the very beginning, the Eibauska Black Beer has been brewed and therefore it belongs to the oldest types of Black Beer in Germany.
1810 – The Zittau beer community is building an Eibau brewery. From the very beginning, the Eibauska Black Beer has been brewed and therefore it belongs to the oldest types of Black Beer in Germany.
1867 – After the fire in 1863 and restoration, Gustav Adolf Theodor Krampf buys the Eibau brewery.
1891 – His sons Johann Georg Krampf and Otto Krampf take over the Eibau brewery and continue to operate the company as Theodor Krampf Eibau Brewery.
1919 – The brewery was adopted by Johannes (son of Johann Georg Krampf) and Paul (son of Otto Krampf).
1921 – The company is renamed to Theodor Krampf. Paul leaves the company and in his place comes Georg Krampf (brother of Johannes).
1931 – Johannes Krampf leaves the company.
1937 – Brewer Hans Münch buys the brewery and gives it the name "Eibau Brewery".
1972 – The brewery is removed from the property and added to the Bautzen Brewery, and later to the Landskron Görlitz Brewery.
1990 – The Münch family receives the company back as part of the return of the confiscated property, and continues to conduct it as a family business under the name Munich Eibau Brewery.
1998 – The brewery takes over the license from the St. Marienthal Monastery.
2008 – The Münch family is selling an enterprise.
2010 – The brewery should be renamed to PrivatBraueri Eibau i. Sa., Which means the private Eibau brewery in Saxony.

Reception of raw materials

As early as 1516, one of the oldest food laws in the world, the Cleanliness Act, was first issued in Bavaria. To date, only beer, hops and malt from barley or wheat and yeast are allowed for beer production.
Constant quality control of raw materials and compliance with production quality parameters guarantee a consistently high quality of beer. Each of these four types of raw materials contributes to the special and unique taste of beer.
The differences between beer are that barley, wheat and hops, depending on weather conditions, harvest time, places of cultivation and care during cultivation, have different properties.
Brewing water and the use of good bottom or top fermentation yeast affect the character of the beer.

Brewhouse

The brewhouse is the “heart” of our brewery. It produces wort from barley malt, hops and water. At first, the crushed malt is mixed with water in a “pre-boiler”, then it is gradually heated in a mash boiler so that malt sugar is formed from malt starch due to its own malt enzymes.
In the filtration tank, solids are separated from the liquid part of the wort. Solids (grains) are transferred to local farmers as livestock feed. Then they add hops to the wort kettle and boil the wort. At the same time, hop aromas, which are crucial for the typical taste of Eibauer beer, dissolve. It also excludes undesirable components with an intense taste.
A whirlpool is used to cleanse the wort, while the undissolved components of the hop and coagulated protein are separated from the wort. After purification, the wort is cooled to a tempering temperature and pumped to fermentation tanks.

Laboratory

In our laboratory, the entire production process, from obtaining malt to bottling, is subjected to regular, analytical and microbiological control. This production approach guarantees the high quality of our Eibauer beer.
In addition, in order to ensure high quality products, a complete documentation of each stage of production is carried out, which is of paramount importance.
Thanks to our implemented HACCP concept and our quality assurance system, we have obtained IFS-Global Market Food certification in the global market.

Fermentation and ripening tanks

After fermentation is complete, the beer must be stored for several weeks at a temperature of 0 ° C, because fermentation by-products will decompose during storage. After several weeks of cold storage, the beer is ready for bottling.
However, depending on the type of beer, filtration is necessary before bottling. During beer cleaning, the remaining turbidity and suspended particles are filtered out.

Barrel filling

On our bottling line, barrels are first cleaned inside and out, sterilized with hot steam, and then bottled. The barrel filling machine has a capacity of 50 barrels per hour (25 Hl) and allows you to pour beer into barrels of various sizes.

Bottling

Our bottling line can fill up to 10,000 bottles per hour (50 Hl). Not every bottle gets into the filler. First, all empty bottles are cleaned at a temperature of 85 ° C in a specialized sink, and then the inspector checks the cleaned bottles for residues and defects.
All bottles that fail this test are sent to old glass. After this, the filling is carried out using a pressure filler, which works with double preliminary evacuation and thereby provides very low oxygen values.

Keg filling

In our can filling machine, 2 liter and 5 liter party cans can be bottled. The system can fill up to 200 cans / hour (10 Hl). Everyone can enjoy Eibauer beer at home.

Bank filling

Since 2013, we have been able to dispense Eibauer beer into 0.5 liter and 0.33 liter cans using our new can filling system. The system can fill up to 20,000 cans per hour (100 Hl). Filled cans are pasteurized, which ensures their long shelf life. Due to what, banks are great for export.

Logistics

The loading of our goods is always carried out carefully and reliably for our customers, and in the domestic market, for the most part, barrels and bottles are loaded onto trucks. The loading of cans for our export customers in international containers is carried out using a special loader.
The warehouse management system has high demands on our employees. Even with limited storage space, they cope with the storage of manufactured goods, packaging materials and supplied raw materials.