Thorbräu Augsburg: 50 years of craft brewing tradition with the Ziemann brewhouse
Thorbräu Augsburg has relied on the Ziemann copper brewhouse since 1968 and has established itself as a gastronomic brewery. The brewery is the smallest of the three Augsburg breweries and has a long brewing tradition. Its range includes specialties such as Kellerbier, Dunkles, Weissbier and creative beers such as the highly hoppy Celtic or the Lemmon MacMallow beer. The brewery emphasizes craftsmanship and produces, among other things, a Kellerbier that is bottled as if it were in a tank of lager, with no separator or flash pasteurization.
The Thorbräu brewhouse has been in use for 50 years and consists of a copper brewhouse with mash tun, mash tun, lauter tun, wort kettle and preheating tank. The brewmasters emphasize the manual production and the robustness of the brewhouse. Maintenance has always been carried out in-house. The brewery produces about 7,000 hectoliters of beer per year and does not plan a significant increase due to limited storage capacity.
Thorbräu Augsburg has deliberately occupied a niche and focuses on quality rather than high production. The brewery has established itself as a gastronomic brewery and supplies selected gastronomic customers in addition to its own Bräustüberl. He sees the emergence of craft beers as a positive development, as beer is once again perceived as a specialty and attracts new target groups.
Thorbräu Augsburg and its Ziemann brewery are an example of traditional craftsmanship and long-term consistency in the brewing world. Despite its small size, the brewery manages to survive successfully in the market with its specialties and creative beers.
