Max arbeitete nach seiner Ausbildung drei Jahre als Braumeister in Italien
Organic beer pioneer

Maximilian Krieger, eighth generation brewer, charts a new course in the Riedenburger Brauhaus in order to preserve the past. We met with him over a glass or two of “Urgetreidebier”

Brewer Maximilian Krieger

Unique craft beer based on regional organic ingredients is a matter close to Maximilian Krieger's heart. Together with his father Michael he runs the Riedenburger Brauhaus in Lower Bavaria. Here they traditionally do things a little bit differently than elsewhere. While the father introduced organic beer made from regional ingredients, the son focuses on Craft Beer. For this, he even brings a piece of New York into the homeland.

Hand in hand with the farmers from the region

So this is where it took place, ther evolution in the beer glass? The location is idyllic for a revolution: the town of Riedenburg in Lower Bavaria. It is on the northernmost point of Lower Bavaria, on the bank of the Altmühl, which has cut deeply into the hilly landscape.

From Brooklyn to Bavaria

Things are done a bit differently here

Here, Michael Krieger and his son Maximilian brew beer together with around 30 other staff. Things are done a bit differently here than elsewhere – and that can be seen and is evident in the taste. In 1994, Riedenburger was the first brewery in Germany to become fully organic. To the more traditional brewing industry, that seemed like a revolution.

Michael Krieger began to use malt from traditional grains as early as the 1980s. Einkorn, emmer and spelt are not just ideal for organic farming; they also have a positive effect on the taste, thanks to their high protein content.

Schon seit den 1980ern produzieren die Kriegers ihr Bier komplett ökologisch

Bavarian brewing art

Taste is the real keyword for the son, Maximilian Krieger. The 35-year-old manages the stylish brewery together with his father. He is following the organic path of his parents – but he too is bringing about a small revolution: Maximilian Krieger has paired their own beer traditions with international influences. The key term is craft beer; in other words, handcrafted, characterful beers.

Biobier aus Emmer
Perfekt für den Biergarten: "Dolden Sommer Sud"

Craft Beer traditional and yet different

That is what Maximilian Krieger is creating in Riedenburg. He is supported in this by the craft beer pioneers of the Brooklyn Brewery from New York. “Interestingly, the Americans are introducing ideas which are not actually new in Bavaria, but have gone out of fashion. Dry-hopping (Hopfenstopfen) for example”. This method sees the hops being added to the brew after it has cooled. This sees the aromatic hop oils released, resulting in fruity nuances.

More information about Riedenburger Brauhaus at riedenburger.de (in German only)

 

 Schloss Rosenburg hoch über dem Altmühltal

... from Maximilian

Circular hiking trail Klamm
The circular hiking trail from Riedenburg through the Klamm nature reserve is about 10 kilometers long. That's a bit further, but hiking through the Klamm is simply wonderful.
rauszeit.bayern (in German only)

River bike paths in the Altmühltal
The bike paths in the Altmühltal are consistently good, flat and also suitable for families. Take a day trip from Riedenburg to Kelheim or to Dietfurt and Beilngries.
naturpark-altmuehltal.de (in German only)

Canoeing on the Altmühl
At the Kratzmühlsee there is a canoe rental that rents canoes and kayaks from April to October. Take one and paddle comfortably on the Altmühl.
naturpark-altmuehltal.de (in German only)

Maximilian at the Riedenburg Brewery

More stories for foodies:

"Waidwerk" Chef Valentin Rottner

Michelin star chef Valentin Rottner

Wood sorrel in the sorbet, moss as decoration, home-shot game on the plate. The working philosophy of Valentin Rottner from Nuremberg

Read more
Schon als Kinder halfen die Kathi und Michael im Betrieb

Fisherwoman Kathi Mayer

Katharina Mayer takes up a 300-year-old family tradition: as a fisherwoman on the Danube, she catches pike, catfish and pikeperch

Read more
Das Geschwister-Trio Portenlänger

Gastro trio Xaver's

Jakob, Theresa and Xaver Portenlänger run “Xaver‘s” restaurant in Munich. A restaurant that feels like a living room, as hearty as it is stylish

Read more
Arnd Erbel: "Ich backe, also bin ich!"

Traditional baking by Arnd Erbel

In one of Germany’s oldest bakeries, Arnd Erbel produces bread, pretzels and Lebkuchen in the traditional way. With no additives or baker’s yeast

Read more
Kilian: "Nur den besten Hopfen von Familienbetrieben"

Craft beer with tradition

Brewmaster Kilian Stückler is the sixth generation of his family to run the Hirschbräu in Sonthofen where he fuses tradition and experimentation

Read more
Für Roland ist der naturschonende Obstanbau eine Herzensangelegenheit

Fruit farmer Roland Schmitt

The view from the Walberla is most beautiful at the time of the cherry blossom. Fruit grower Roland Schmitt preserves species-rich orchards here

Read more

News from Bavaria

Get first-hand tips on stories, travel reports and events!