Independent city brewery in Freiburg brewing lager, wheat, Altbier, pale ale and specialty beers according to Bavarian recipes.
Freiburger Biermanufaktur AG
1700 Fribourg (St. Leonard slaughterhouse) · SwitzerlandNew on Amplifa
About the Brewery
Freiburger Biermanufaktur was founded in 2009 by Dr. Jens Thomas Anfindsen in the Cordelier Franciscan monastery in Freiburg and has been based in the former St. Leonard slaughterhouse since 2012. There, the brewery produces a range of beer styles using water from Freiburg, barley and wheat malt as well as selected hop varieties such as Zeus, Mosaic, Cascade and Mandarina Bavaria. The permanent range includes La Patriote, Franziskus (Altbier), Ma Biche (wheat beer), Aigle Noir (Black IPA) and L'Armailli (Mountain Pale Ale with hay from the Freiburg Prealps), complemented by seasonal beers and an alcohol-free NEIPA. Beers are filled among other things into 20-litre kegs for private customers and the hospitality industry, with rental of beer dispensing systems. In addition to the brewery, the offering includes a shop (le Magasin), the restaurant le Biergarten, brewery tours and beer seminars. The company trains food technologists specialising in beer and in 2019 received a label for a bottom-fermenting CBD beer featuring a painting by Monika Niederberger.
- Site
- Fribourg
- Processes
- Beer brewing (brewery/manufactory, beer styles such as lager, wheat, Altbier, pale ale, IPA,, Filling into 20L kegs with beer dispensing systems (for private and hospitality customers), Brewery tours, Beer seminars, Sale of kegs (20L) with beer dispensing systems to private individuals and restaurants, Brewery shop, Restaurant operation (le Biergarten), Training of food technologists specialising in beer
- Materials
- Water (Fribourg water), Barley malt, Wheat malt, Oat flakes, Hops (Zeus, Mosaic, Cascade, Mittelfrüh, Mandarina Bavaria), Yeast (Bavarian type for wheat beer), Hemp leaves (CBD), Hay from the Freiburg Prealps
- Certificates
- Food technologist specialising in beer (training company)
- Founded
- 2009
- Industries
- Brewery/Beverages, Hospitality
- 01
Water treatment
- 02
Malt mills (professional malt mill)
- 03
Brewing in the complete brewing system
- 04
Fermentation and storage in tanks
- 05
Filling into 20 L kegs
- 06
Dispensing in the le Biergarten
Ingredients & Raw Materials
Fribourg water
The basis of all styles, advertised as 'the best water in Fribourg'.
Barley malt
Main raw material of most beer styles, partly torrefied for Black IPA and La Bénichonne.
Wheat malt
Used in the wheat beer Ma Biche and the alcohol-free NEIPA.
Oat flakes
Used in the NEIPA Sans Souci and the bottom-fermenting CBD beer La Vertueuse.
Hops (Zeus, Mosaic, Cascade, Mittelfrüh, Mandarina Bavaria)
Determine the aroma and bitterness of the pale ale and seasonal styles.
Yeast (Bavarian type)
Bavarian yeast for the wheat beer Ma Biche.
Hemp leaves (CBD)
Gives the bottom-fermenting specialty La Vertueuse its distinctive aromas.
Hay from the Freiburg Prealps
Regional ingredient of the Mountain Pale Ale L'Armailli.
Sites
Fribourg
CHBrewery with shop le Magasin, restaurant le Biergarten and administration
- Lot size
- Keg 20 L
- Materials
- Water, barley and wheat malt, hops, yeast, hemp leaves, hay
- Complete brewing system
- Tanks
- Professional malt mill
Beer Styles
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Beer brewing (brewery/manufactory, beer styles such as lager, wheat, Altbier, pale ale, IPA,Other | – | – | – | – | Water, Barley malt, Wheat malt, Oat flakes, Hops (Zeus, Mosaic, Cascade, Mittelfrüh, Mandarina, Yeast, Hemp leaves (CBD), Hay from the Freiburg Prealps |
| Filling into 20L kegs with beer dispensing systems (for private and hospitality customers)Other | – | – | – | Keg 20L | Beer |
3 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Complete brewing system | – | 1 | – | 2012 | Fribourg (St. Leonard slaughterhouse) |
| Tanks | – | – | – | 2012 | Fribourg |
| Professional malt mill | – | 1 | – | 2012 | Fribourg |
Additional services
Quality & Sustainability
The brewery places value on quality awareness, regional sourcing and the training of food technologists specialising in beer; specific certificates are not documented.
| Evidence | Fribourg |
|---|---|
| Food technologist specialising in beer (training company) |
History
- 2009
Founded by Dr. Jens Thomas Anfindsen in the Cordelier Franciscan monastery.
- 2012
Relocation to the St. Leonard slaughterhouse; installation of a complete brewing system with tanks and malt mill; launch of La Patriote; growth of over 150 %.
- 2014
Five employees, some of them part-time.
- 2016
Opening of the restaurant le Biergarten in its current form.
- 2019
Tenth anniversary; creation of a bottom-fermenting beer with CBD, label featuring a painting by Monika Niederberger.
- 2024
Third food technology apprentice specialising in beer completes their training.