Raw commodities from organic cultivation

We carefully chose our basic materials (cereals and hops) from Bioland farmers of the Bioland producers’ community. They are subject to Bio-EU-Standards and the even stricter Bioland restrictions. The malthouse is subject to the same strict controls. The use of sulphur in order to extend the life period is not allowed.

Water – our fortune

We’re fortunate to have available an own spring with the predicate: “of primary pureness”. It is about artesian original water that we use gentle and economically. We use it absolute natural finish, without conventional water treatment. Only iron is detracted naturally.

Einkorn

Is the oldest known cereal on earth (confirmation goes back to 8000 B.C.). Einkorn is considered as especially valuable, because of its carotenoids, mineral material and essential amino acids and it is of precious taste. Beer and pastries made of einkorn have an inconvenient elegant flavour that is reminiscent of vanilla.

Emmer

Emmer belongs to the oldest cultivated cereals together with einkorn and spelt. Einkorn (Triticum monococcum) is the oldest aboriginal known cereal. Mixturing einkorn and wild grass and mutations over millenniums, Emmer (Triticum dicoccum) had been generated, also called “Zweikorn”.

Emmer and einkorn were known 8000 B.C. in Mesopotamia and Egypt. They spread passing the Orient to Central Europe. Until medieval times emmer had been the cereal for mash, bread and beer. Already 1000 B.C. in the end of Bronze Age emmer and einkorn’s cultivation and importance decreased and the rise of high-yield cereals barley, spelt, wheat and rye replaced the aboriginal cereals. Farming intensification of last millenniums made emmer and einkorn loose their importance in still lasting growing areas in Southwest Germany. In 1936 last acre of emmer was noted and in 1950s and 60s emmer and einkorn apparently had not been cultivated anymore.

Smaller harvest – greater environmental performance

Emmer and einkorn are irrelevant because of mostly two reasons: The cereals maturates later and the output is 25% less. Organic farming pays since recent years more attention to emmer and einkorn. These cereals are unpretentious and naturally resistant to diseases, what counts a lot in organic farming getting along without chemical fertilizers and without pesticides. Moreover the preservation of old agricultural crops becomes in times of large area mono-cultivation even more important. Concerning biodiversity aboriginal cereals are in vogue and foremost and indispensable. It is not possible to increase the yield, because these aboriginal plants need a certain distance between them. This positive environmental side-effect benefits the microclimate because of more light coming to the ground that favours biodiversity. For instance birds’ alimentation is assured and overall flora and fauna benefit in an emmer acre. 

Valuable for a healthy varied alimentation

Emmer and einkorn offer a surplus value in taste and health. Emmer contains compared to ordinary wheat more protein, magnesium and iron.

The high proportion of complex carbohydrates provides an enduring satiation and achievement potential. Especially the high proportion of essential amino acids is of high importance for metabolism.

It is the Bible’s and Romans’ cereal and nourished human kind as staple food over millenniums.

The aromatic taste makes emmer in nowadays as integral part of pasta, bread and beer to an interesting menu’s enrichment.

Emmer endows the Riedenburger Historian Emmerbier with its mild and fruity-aromatic taste.

Spelt

Results from a mixture of emmer and wild grass and is therefore a successor of emmer later on. Holy Hildegard of Bingen described spelt as healthy, digestible and beneficial. Also spelt provides well-balances proportions of proteins and minerals. We employ exclusively not undefiled Oberkulmer Rotkorn for Plankstettener Dinkel-Bier.

Cultivation:

All aboriginal types of cereals used in our brewery are cultivated in the ecological run Benedictine Abbey Plankstetten. They are uncrossed and not cultured. The harvest is comparative small. This is the reason why these cereals became stale for conventional farming in recent decades.

Their wonderful taste and great aliment physiological value is reason enough for us to produce delicious beer out of these aboriginal cereals again.

All our beers are unfiltered. Hereby all valuable dietary fibre, vitamins, minerals and polyphenols and tannoids are maintained. This is perceivable by a distinctive, full-bodied taste and flavour experience.