The Göller Process

Updated: Feb 10

Göller beers are grown in the fields surrounding the brewery…. Literally! All of the barley and wheat that is used to create these beers are grown within a few miles of the brewery itself, harvested, and, after being malted, brought straight to the brewery from the farmers who have been working with the Göller family for generations.

Once the malted barleys and wheat is brought in, it is ground, and the grist is then transferred to the Mash Tun where hot water is added in order to break down the malt or wheat starches and transform them into fermentable sugar. From the Mash Tun the liquid, now called Wort, is transferred to the Lauter Tun in order to separate out the husks of the gain from the Wort. From the Lauter Tun the Wort is transferred to the “Kettle” where it is heated to a boil for a certain amount of time before the hops are added. After boiling, the wort is then transferred to a whirlpool in order to separate out the any remaining malt particles as well as the recently added hop particles (this process is skipped in the case of the Keller and the Steinhauer Weisse which are completely unfiltered). The Wort is then cooled in preparation for fermentation.


The fermentation process at Göller is a very slow and tightly controlled process in order to extract the full array of flavors and aromas that the locally grown grains offer. Not only are the Göller boys looking for the typical beer flavors found in Lagers and Ales, but they are also looking to capture the “terroir” of their local area (Zeil am Main) in order to offer a very unique experience to their ever-growing fan base. For this reason, the fermentation at Göller is a minimum 8-week process, with the Keller beer taking up to 10 weeks to complete fermentation. This slow, cold fermentation allows for the esthers from their local grains to more fully express themselves.

Carbonation is the final phase before bottling, and this is also done in its own unique way at Göller: towards the end of the very long fermentation process the beers is transferred to hermetically sealed tanks where the naturally occurring Co2 is captured in the beer to the desired density. In other words, the very carbonation in the Göller beers is 100% derived from their local grains. The result is smaller, better integrated bubbles for a creamier, delicious mouth feel.

The final step is bottling with a counter-pressure system. At no point in the process are any preservatives added to the beers, nor are any of the Göller beers EVER pasteurized. This guarantees that natural, full, original flavor that one comes to expect from one of the world’s oldest craft breweries. The beers are brought to the United States in refrigerated reefer containers to guarantee that none of the flavor is lost between the brewery and your table. Prost!

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