We are precise about our fermentation time

The perfect Pilsner needs a good 28 days.

Following the seven-day fermentation period, we allow our Pilsner to mature for an average of 21 days. Thus, even the finest hop notes have the opportunity to release their aroma.

A Radeberger is born.

Find out here how a Radeberger is created – and discover the crucial role played by time in the development of our beer’s signature taste.

A Radeberger is born.

1. Grinding, mashing, lautering and boiling – the first few steps of the brewing process come thick and fast in the brew house and are timed to the minute.

A Radeberger is born.

2. Although the wort produced in the brew house really deserves a break, it first has to ferment for about eight days. In the process, yeast and maltose are converted into alcohol and carbon dioxide, giving rise to ‘green’ (non-matured) beer.

A Radeberger is born.

3. Diacetyl is released during the fermentation process. This substance is responsible for a buttery-sweet beer aroma. We, however, prefer sophisticated hoppy bitter notes and therefore reduce the amount of diacetyl so that you can’t taste it.

A Radeberger is born.

4. The non-matured beer cools from its fermentation temperature of 14°C to its storage temperature of 4°C.

A Radeberger is born.

5. The maturing period commences – and clouding substances such as yeast, protein and hop resins gradually disperse. Towards the end of the maturing period, the yeast transforms the bouquet aromas in the immature beer – which have a harsh and unsophisticated taste – into agreeable aromas. With this in mind, we give our Radeberger all the time it needs to develop its rich and full-bodied taste.

A Radeberger is born.

6. In the final step, the residual yeast cells and clouding substances are filtered out. As a result, Radeberger Pilsner gains its clear colour and its bright golden glow. It is now ready to be shipped to retailers and restaurants.

Sight, smell, taste.

Laboratory analysis has revealed up to 300 substances. But their combination as a whole still need to be evaluated using the most precise instrument of all: the human sense of smell.

Trained tasters hunt out any misplaced aromas within the beer and rate the beer’s taste using predefined scales. And our Radeberger is only approved when it has that unique Radeberger taste it is supposed to have.