Family brewery with its own inn – Franconian beers brewed in traditional craft since 1478
Brauerei Hönig GbR
96123 Litzendorf (district Tiefenellern) · Ellerbergstraße 15New on Amplifa
Family brewery in Tiefenellern since 1478
The Brauerei Hönig in Litzendorf-Tiefenellern is one of the oldest family breweries in Franconia; its brewing rights have been documented since 1478. Family-owned since 1748, the business is today run by Konrad and Peter Hönig. The brewery produces lager, Pilsner, wheat beer and the lightly smoky Posthörnla all year round, as well as festival beers and Christmas Bock seasonally; in addition, seven non-alcoholic beverages are produced. Annual output is around 6,500 hectoliters. The business includes the Zur Post brewery inn with Franconian cuisine, a beer garden, its own bakery with home-baked bread, and a farm shop. The brewery is a member of Brauring, a cooperative of private breweries from Germany, Austria and Switzerland.
- Site
- Litzendorf (district Tiefenellern)
- Processes
- Brewing beer (brewhouse, fermentation, filtration, bottling), Brewery inn with Franconian cuisine, Beer garden, Farm shop, Home-baked bread (own bakery)
- Materials
- Malt, Water
- Founded
- 1478
- Industries
- Brewery, Gastronomy
- 01
Malt intake and milling
- 02
Brewhouse
- 03
Fermentation
- 04
Filtration
- 05
Bottling
- 06
Farm shop / distribution
- 07
Gastronomy
Raw materials and brewing process
Malt
Basic raw material for beer production, stored in malt silos with fully automatic malt intake since 1994.
Water
Main ingredient of the beers, treated since 2004 with its own water treatment plant and chlorine dioxide system (2019).
Tiefenellern site
Litzendorf (district Tiefenellern)
DEBrewery, Gasthof zur Post inn, farm shop
- Materials
- Malt, water, hops
- Brewhouse (2004)
- 4 flat-conical fermentation tanks
- Aluminum fermentation vats for wheat beer (2001)
- Bottle filling system (2016)
- Fully automatic bottle washing system (1994)
- Filter cellar
- Mill house (1994)
- Malt silos with fully automatic malt intake (1994)
- Ice water system (2004)
- Water treatment plant (2004)
- Chlorine dioxide system (2019)
- Bakery with oven
Beer varieties
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Brewing beer (brewhouse, fermentation, filtration, bottling)Other | – | – | – | – | Water, Malt, Hops |
11 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Brewhouse | – | 1 | – | 2004 | Tiefenellern |
| Fermentation tanks (flat-conical) | – | 4 | – | – | Tiefenellern |
| Aluminum fermentation vats (wheat beer) | – | – | – | 2001 | Tiefenellern |
| Bottle filling system | – | 1 | – | 2016 | Tiefenellern |
| Bottle washing system (fully automatic) | – | 1 | – | 1994 | Tiefenellern |
| Filter cellar | – | – | – | 1985 | Tiefenellern |
| Mill house | – | 1 | – | 1994 | Tiefenellern |
| Malt silos with fully automatic malt intake | – | – | – | 1994 | Tiefenellern |
| Ice water system | – | 1 | – | 2004 | Tiefenellern |
| Water treatment plant | – | 1 | – | 2004 | Tiefenellern |
| Chlorine dioxide system | – | 1 | – | 2019 | Tiefenellern |
Additional services
History of the brewery
- 1478
Brewing rights first documented
- 1569
First mention of the Tiefenellern tavern in historical chronicles
- 1748
Mathäus Thomas Hönig takes over the business; beginning of the family history
- 1911
Until 1911, the business housed the postal station including stable and horse-changing facilities; namesake of the Gasthof zur Post inn
- 1960
Construction of the hall and expansion of the inn; the brewery becomes profitable
- 1970
New brewery building in the former horse stable and part of the barn
- 1978
Expansion of the lager cellar and the bottle filling operation
- 1981/82
Construction of the cooling house and a second fermentation cellar with flat-conical fermentation tanks
- 1985
Expansion: keg hall, filter cellar, enlarged lager cellar
- 1994
Fully automatic bottle washing system, mill house, malt silos with automatic malt intake
- 1996
Konrad and Peter Hönig take over the family business
- 1998
500 years of brewing rights and 250 years of family ownership
- 2000
Expansion of the fermentation cellar to 4 tanks; new Bock Hell beer
- 2004
New brewhouse, ice water system and water treatment plant; major fire in the agricultural buildings
- 2005
New construction of storage and beverage hall with oven and bakery
- 2014
Purchase of the neighboring property for business expansion
- 2016
New bottle filling system
- 2019
Acquisition of a chlorine dioxide system