Independent Karlsruhe brewery that has been brewing beers such as Export 'Die Moni' and Helles 'Der Karl' since 1856.
Hatz-Moninger Brauhaus GmbH
Karlsruhe-GrünwinkelNew on Amplifa
About the Moninger Brewery
The Moninger brewery was founded in 1856 by Stefan Moninger in Karlsruhe and has been owned by the Scheidtweiler brewing family since 2018 (Hatz-Moninger Brauhaus GmbH). At the Karlsruhe-Grünwinkel site, on the former premises of the Sinner brewery, beers are brewed in accordance with the German Purity Law, including the Export 'Die Moni' and the Helles 'Der Karl'. The brewing water comes from the brewery's own deep well at a depth of around 150 meters; regional pale barley malt is used as well as the aroma hop varieties Hallertauer Tradition and Tettnang Tettnanger. The brewing process comprises a fermentation of six days at 8° Celsius and a storage period of five to seven weeks at 1° Celsius. The beers are aimed at gastronomy, retail and consumers in Karlsruhe and the surrounding area.
- Site
- Karlsruhe
- Processes
- Beer brewing (brewing process: fermentation 6 days at 8° Celsius, storage 5-7 weeks at 1° Celsius)
- Materials
- Brewing water (deep well, approx. 150 m depth), Pale barley malt from the region, Aroma hops Hallertauer Tradition, Aroma hops Tettnang Tettnanger, Brewing water from deep well (approx. 150 m depth), Aroma hops Hallertauer Tradition & Tettnang Tettnanger, Yeast
- Founded
- 1856
- Industries
- Brewery, Beverages
- 01
Water extraction (deep well)
- 02
Malt and hop procurement
- 03
Brewing
- 04
Fermentation
- 05
Storage
- 06
Bottling
Raw Materials & Brewing Process
Brewing water from deep well (approx. 150 m depth)
Water reservoir formed several thousand years ago beneath the Black Forest and protected from environmental influences.
Pale barley malt from the region
Regional barley malt as the basis of the beers.
Aroma hops Hallertauer Tradition & Tettnang Tettnanger
Only aroma hop varieties are used.
Yeast
The yeast is considered the most important worker in the brewery.
Site
Karlsruhe-Grünwinkel
DEBrewery and administration
- Materials
- Brewing water, barley malt, aroma hops, yeast
- Brewery-owned deep well (approx. 150 m depth)
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Beer brewing (brewing process: fermentation 6 days at 8° Celsius, storage 5-7 weeks at 1° Celsius)Other | – | – | – | – | Brewing water, Pale barley malt, Aroma hops (Hallertauer Tradition, Tettnang Tettnanger), Yeast |
History
- 1856
Foundation of the Moninger brewery in Karlsruhe by Stefan Moninger; initially at Waldhornstr. 23, then at Lange Straße 142 (today Kaiserstraße)
- 1881
Sons Karl, Stefan and Theodor support Marie Moninger in running the company
- 1888
Relocation of the brewery operations to Kriegstraße
- 1904
Introduction of the 'Kaiserbier' (pale export)
- 1960er
Sale of the brewery to a large corporation
- 2018
Acquisition of the brewery by the Scheidtweiler brewing family
- 2021
Introduction of the new Moninger beers ('Die Moni', 'Der Karl')