A day on the monastery island of Reichenau

Together with our partners from "Insel Bier," we were thinking about what kind of beer would be perfect over a good buffalo rib eye, until we came up with the idea that we needed a buffalo beer. We briefly considered how it should taste and immediately decided that it had to be spicy, aromatic, and unique.

So Thomas Bundschuh and we set out, collected hops and a huge amount of malt. Then we got down to business in the brewery.

The caramber malt in our craft beer is roasted several times to give it this dark amber color. “The Caraamber malt we use comes directly from the lake, but we won’t reveal where exactly, because that’s the secret of our beer.” said Thomas. We also asked what was the deciding factor for Insel Bier that led you to consider a collaboration between us.

The production of our Büffel beer is very much a matter of craftsmanship, which is why stocks were only available in limited quantities.

To explain:
In the morning, before the beer is brewed, the hops must first be crushed and then they go into the brewing kettles. The brewing kettles are limited to 1,000 liters, and the brewing is also done entirely by hand, meaning the master brewer is at the machine for between eight and nine hours a day. After brewing, the beer must be stored at room temperature for at least four weeks. The yield from 1,000 liters of brewed beer by the time it's ready for bottling is just 800 liters, which are then filled manually into kegs at Insel Bier.

Conversely, this means that every bottle of our Büffel beer is hand-picked and involves many hours of work.