Private brewery in Raigering near Amberg, brewing beer specialties according to the Bavarian Purity Law since 1723
Privatbrauerei Sterk
Raigering near AmbergNew on Amplifa
About Privatbrauerei Sterk
The private brewery Privatbrauerei Sterk in Raigering near Amberg has been brewing beer specialties according to the Bavarian Purity Law of 1516 since 1723. The traditional craft business is the oldest existing business in Raigering and has been run by the Sterk family in the fourth generation since 1894. Beer production covers the entire process from mashing through lautering, hops boiling and fermentation to filtration and filling into kegs and bottles. The brewery places great value on the high-quality selection of raw materials — barley malt, hops, water and brewer's yeast — as well as on quality-preserving production methods. In addition to the brewery, the company includes a restaurant with beer garden and a beverage store; brewery tours are also offered. On the company premises is the rock cellar built in 1723, which still exists today. The company logo shows the Pandur rider, commemorating the siege of Amberg in 1744.
- Site
- Amberg-Raigering
- Processes
- Mashing (milling of the barley malt with water, conversion of starch into malt sugar at, Lautering (separation of the liquid wort from the solid components/spent grains in the lauter tun), Hops boiling in the brew kettle (approx. 80 minutes), Cooling of the wort to approx. 5° C and fermentation (addition of brewer's yeast, conversion of, Secondary fermentation/storage (storage tanks, approx. 6 to 8 weeks at 0° C to 1° C), Filtration (removal of the yeast for natural preservation), Filling into kegs and bottles, Restaurant/Beer garden
- Materials
- Barley malt, Hops, Water, Brewer's yeast
- Certificates
- Purity Law 1516
- Founded
- 1723
- Industries
- Gastronomy, Beverage trade, Private customers
- 01
Milling of the barley malt and mashing with water
- 02
Lautering in the lauter tun
- 03
Hops boiling in the brew kettle (approx. 80 minutes)
- 04
Cooling of the wort and fermentation in the fermentation cellar
- 05
Secondary fermentation and storage in storage tanks (6–8 weeks)
- 06
Filtration
- 07
Filling into kegs and bottles
Raw Materials and Brewing Process
Barley malt
Crushed barley malt is mashed with water, during which natural enzymes convert the starch into malt sugar.
Hops
Raw material added to the wort, which shapes the beer during the approx. 80-minute boil in the brew kettle.
Water
Basic ingredient for the mash and the extraction of the wort.
Brewer's yeast
Initiates the natural fermentation and converts the malt sugar into alcohol and carbonic acid.
Location
Raigering near Amberg
DEBrewery, restaurant, beverage store
- Materials
- Barley malt, hops, water, brewer's yeast
- Brew house
- Lauter tun
- Brew kettle
- Fermentation cellar
- Storage tanks
- Rock cellar (1723)
Beer Specialties
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Mashing (milling of the barley malt with water, conversion of starch into malt sugar atOther | – | – | – | – | Barley malt, Water |
| Lautering (separation of the liquid wort from the solid components/spent grains in the lauter tun)Other | – | – | – | – | Wort |
| Hops boiling in the brew kettle (approx. 80 minutes)Other | – | – | – | – | Wort, Hops |
| Cooling of the wort to approx. 5° C and fermentation (addition of brewer's yeast, conversion ofOther | – | – | – | – | Wort, Brewer's yeast |
| Secondary fermentation/storage (storage tanks, approx. 6 to 8 weeks at 0° C to 1° C)Other | – | – | – | – | Green beer |
| Filtration (removal of the yeast for natural preservation)Other | – | – | – | – | Beer |
| Filling into kegs and bottlesOther | – | – | – | – | Beer |
6 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Brew house | – | – | – | – | Raigering near Amberg |
| Lauter tun | – | – | – | – | Raigering near Amberg |
| Brew kettle | – | – | – | – | Raigering near Amberg |
| Fermentation cellar | – | – | – | – | Raigering near Amberg |
| Storage tanks | – | – | – | – | Raigering near Amberg |
| Rock cellar | – | – | – | 1723 | Raigering near Amberg |
Additional services
Quality
The brewery brews strictly according to the Bavarian Purity Law of 1516 and places great value on the high-quality selection of raw materials as well as quality-preserving production methods through to distribution.
| Evidence | Raigering near Amberg |
|---|---|
| Purity Law 1516 |
History
- 1723
On January 30, Johann Tobias Ignatz Nytz, Count of Wartenburg, received from Elector Maximilian Emanuel the brewing rights and the concession to build a brewhouse in Raigering; construction of the rock cellar
- 1744
Siege of Amberg by Austrian troops; beer was requisitioned; the Pandur rider is incorporated into the company logo
- 1796
Looting of the area by French troops; 465 buckets of beer were taken
- 1844
Documents confirm a malthouse, brewery, cooling house, cellars, spirits house and restaurant
- 1894
The brewery passes into the ownership of the Sterk family through the marriage of Peter Sterk to the daughter of the brewery owner Ziegler
- 1927
Josef Sterk takes over the brewery from his father Peter
- 1957
Josef Sterk (the younger) follows as head
- 1988
Martin Sterk takes over responsibility and later passes the master craftsman examination