The history of Neuzeller Kloster Brau begins in the year 1416, when the yearly register of the monks records the first delivery of grains and hops to be used to brewery beer. Unofficially, beer was brewed here as early as 1268, but only on a small scale. Finally, the Monks of Neuzeller received official permission to brew in 1589, in an act signed by Emperor Rudolf II. This allowed the monks to sell their beer in a wider area.

The Neuzeller beer was in the former times and is still today again one of the best beers in the world because of its high quality and the maintenance of the monastery prescriptions. No wonder, because we profit from centuries of old brewing traditions from many European regions. The brewing masters from different regions - Boehmen, Saxonia, then Prussia and today Brandenburg - changed to Neuzelle. What kind of experience was accumulated there, can only be imagined and you can still feel it in our old beer prescriptions today.

However the brewing masters of different nationalities had one thing together: They were their God, the fine taste of their brothers and a high quality of the beer, committed. And in such a way a treasure was accumulated itself in the monastery brewery, which you won't find anywhere in the world and which provides still today much attention in the brewing and food world.

The special thing are the beer prescriptions of the monastery brewery Neuzelle. Particularly the low-dark, aromatic, fullmouth and fine-lovely black beer rare piece under the name " black abbott " provided in the last years for mind heated up. Because it is also improved with a little sip of sugar after the brewing process as in earlier times, which lends a quite own, fascinating taste note to this rare piece. The still persisting controversy with the federal state government Brandenburg over this black beer rare piece already entered as " Brandenburger beer war " in the history of the brewery.

The increasing popularity of this unique black beer, also with the ladies, is not to be owed surely to the excessive quantity of an old prescription. Also in our times, we wil never enter this special prescription in a computer. It's only givenfrom brewing master to brewing master. The brother " Bibulibus " anyhow, a brewing monk, left also nothing written. Except his name and his beer, unfiltriert and nature-left, which let connoisseur hearts strike more highly. Reason enough to honour our brewing history, like it was centuries long by various beer lovers.- and according to their desire.

The growing popularity of this unique blackbeeres, also the women love it, is certainly because we have a very old recipie which was from our history. Also the todays brewing master only knows the recipie in his mind and not in a computer.

The brother Bibulibus a monk has left nothing written except his name and his beer. Unfiltered and nature left, which is a fantastic experience for the palatine. Reason enough to honor the bre wing history. Historie was so various all the centuries ago, because the people loved the different styles.

It seems, that below the Neuzeller monastery walls the time have stopped. In the shadow of the monastery, between monastery pond and a small river, the monastery brewery is situated. From here ther comes the beer rare pieces, which admits far beyond Brandenburg. What makes these beer specialities so tasty and famous? The answer is simple. The attention of the tradition and the taste, the reverence before the raw materials and the desires of the beer lovers determine the brewing in new cell.

We brew in Neuzelle like in grandfather days with alot of time and hantwork. Our grain still stores in bags in the maltstorrage. From here it arrives into this almost hundred years old maltmill, which is transmitted by driving belts, which malts the malt carefully. Over wood containers the finished malted malt comes into the mash vessel and it is mixed with fresh water from the own well and boiled.

Afterwards the mash is sublimated, i.e. the fixed constituents, also brewer grains called, are separated from the liquid spice and added to the Neuzeller monastery bread or used from the surrounding farmers for animal feeding. In the wort pan afterwards the hop is added and boiled up strongly.

In the open fermenting tanks the beer has time to ferment 7 to 10 days. The most important values are checked constantly and are written on slates with chalk. Only if the brewing master agrees with the result, we will fill the beer into the storage tanks, where it develops now up to 6 weeks in peace. Depending upon type of the beer finally a filtration is set or also not.

Hop

Barley