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We brew our beers by hand with a great deal of effort. Selected raw materials with more than 30 types of malt, 30 types of hops and 30 types of yeast offer us more than 27,000 possible combinations for our beers. We brew our beers with open fermentation in sea air and with bottle maturation. Our brewing facilities have been specially built to our specifications for maximum enjoyment.
More than 30 natural hop varieties from Germany and around the world are carefully selected and matched to the beer style. The hops give the beer its bitterness and subtle flavour ranging from fresh flowers to tropical fruits. At Insel-Brauerei, we use 6 different ways to flavour the beer by using hops in different beer styles. From hot to cold or short to long: we get everything from the hops into the glass that we need for our special aroma and flavour profiles.
We brew more than 30 selected malts. Speciality malts from all over Europe are used for our rare beers. Here we can create a wide variety of aromas and flavours. For the classic beers, we use malts from old barley varieties that have almost been lost, giving a particularly drinkable flavour. Malts are the basis for the fermentation, the body and the colour of the beer, which ranges from straw yellow to chestnut brown to deep black.
The yeasts are the secret of our beer styles. Each beer is given its own two yeasts, whether to achieve classic or seductive flavours ranging from mirabelle plum to rum pot. It takes up to a year to select and brew the right yeast. We have more than 30 different yeasts in our coolers.
Our beers ferment in flat, open fermentation vats. This is the only way our yeasts can develop their complex aroma and flavour potential without any hydrostatic pressure. Two different yeasts, such as abbey or champagne yeast, are used for each beer. All our beers undergo three fermentations: Primary fermentation in open vats, secondary fermentation and pre-maturation in tanks. A third fermentation and maturation take place in the bottle with a second yeast to perfect the flavour, foam stability and fine bubbles in the glass.
The rare beers are given a dosage similar to champagne and mature in the bottle for at least 10 days after bottling. This allows us to achieve a unique depth of flavour. The classic beer styles are fermented in the bottle with malt spices. The very fine-pearled carbon dioxide is perfectly integrated into the beer body and ensures a stable head in the glass. Bottle maturation guarantees the absence of oxygen in the bottled beer and the particularly long and natural freshness of our beers.
In order to guarantee the long-lasting freshness and quality of the rare beers in connection with bottle aging, we completely wrap our bottles in wet-strength natural wrapping paper. The wrapping technique is a proprietary development of the Insel brewery and serves to protect the bottles from light. In this way, we fill bottles on the world's first reusable wrapping bottle line. (Deposit system applies exclusively in Germany). The paper for our labels is from FSC-certified sustainable forestry.
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