BERLINER PILSNER, FUEL FOR ALL THOSE, WHO ARE THRILLED BY THE VIBRANT VIBES OF BERLIN.
Berliner Pilsner was founded in East Berlin – its bear logo is coloured red until this day.
The opening of the TV tower at Alexanderplatz which allowed everyone with a Berliner Pilsner to look out into the West.
The first Loveparade took place on Kurfürstendamm with just a handful of people. In the last year (2006) of the parade the crowd had grown up to 1.5 million. Berliner Pilsner was always present.
The Berlin wall fell and Berliner Pilsner was in the middle of it.
The Legendary Techno club Tresor opened its doors. Here you could always find Berliner Pilsner on the dancefloor.
While the artist Christo wrapped the Reichstag building, Berliner Pilsner unwrapped a new design.
The first Carnival of Cultures takes place – a movement, a parade, a party and lots of Berliner Pilsner. Since then the beer is present at every Pentecost.
Opening of the Superclub Ostgut. As the name reveals: Berliner Pilsner is present!
Berliner Pilsner sponsors the 1. FC Union club since 2000/2001. Here football is as football should be and the only right beer is Berliner Pilsner.
In 2004 the first Flea Market at Mauerpark is a fact. Existing until this day it is just as loved as Berliner Pilsner.
Opening of legendary BAR25. The legend came to its end in 2010 but had a successor named Kater Holzig. Berliner Pilsner lived through it all and is still here.
Berghain opened its doors in 2004 and is still going strong. It was a great year for Berlin and Berliner Pilsner.
In 2007 the Kit Kat Club moved into metro station Heinrich-Heine-Strasse. Pure hedonism!
Tempelhofer Feld – the biggest steppe landscape within a Metropolis.
Citadel Music Festival- every summer Berliner Pilsner rocks the walls for Berlin. Ok, and some say this also includes the district of Spandau.
Neukölln and Wedding, or Friedrichshain again. The West is always back by popular demand. Berliner Pilsner is present throughout all the changes of the city!
The malt - naturally germinated barley – delivered to us is stored in silos. A distinction is made between pale and dark malt.
The malt is reduced to small pieces to obtain its valuable ingredients, such as e.g. malt starch.
The crushed malt is mixed with the finest brewing water from our own springs. Most of the malt starch is transformed into malt sugar by the malt’s own enzymes. The special temperature range between 62°C and 72°C is maintained for this process. In filtration, the liquid elements are separated from the solids. The liquid elements – known as wort – undergo further processing. We pass the so-called draff, or solid elements, onto farmers as nutritious animal feed.
The wort is now mixed with fine Hallertauer hops and boiled. Hops lend the beer its fine bitterness and typical hoppy aroma.
The boiled wort is cooled down to 10 °C for its subsequent fermentation.
We use beer yeast cultivated for fermentation – bottom-fermenting or top-fermenting depending on the type of brew.
The malt sugar, mostly contained in the wort, is now fermented by the yeast to alcohol and carbon dioxide within a week. After this the beer goes through a maturation period.
This gives the beer its fine pale appearance.
The bottles first undergo thorough cleaning and are then checked by an inspector. Afterwards, the bottles are filled and provided with caps.