Brauerei Roppelt

The Roppelt brewery in Stiebarlimbach lives, breathes and loves beer: they brew it, they drink it and they share it with their customers. Every sip conveys the heart and soul, the passion and dedication of the brewers for their craft. The specialties from Roppelt are simply a joy.

Quality from the first to the last sip

Roppelt's beer is produced in the brewery itself: Franz Roppelt brews his wonderful brews using the latest technology. The brewmaster uses only the ingredients specified in the Bavarian Purity Law of 1516 as a basis. He attaches great importance to the quality and origin of the raw materials. He prefers to choose regional farmers and every element that goes into his kettles is a hand-picked natural product. Craftsmanship and the experience gained from decades of brewing do the rest. The down-to-earth beers in the range are characterized by their honest character and balanced taste. The brewery from the Aischgrund serves its beer both in its own restaurant and in the beer cellar. In addition to the liquid specialties, the brewery offers hearty home cooking and delicacies from Franconian cuisine. The carp that the brewery raises in its own pond and serves in the months with R are particularly popular. The game is also shot by the brewery itself. Transparency and the highest possible quality are the be-all and end-all at Roppelt.

Living tradition

The Roppelt brewery is one of the few breweries in Franconia that still makes home brew beer. This old tradition has its roots in a time when the malt was still kilned by the breweries themselves. The farmers in the region could deliver their malt directly there and, in addition to their payment, received a small bonus: their share of grain was converted into beer and the farmers could buy this amount of barley juice at a reduced price. They could collect their share directly after the brewing process. The young beer was filled into their own barrels and stored in the cellar at home. This meant that everyone had control over how long they let their beer mature and could determine for themselves how tangy and aromatic their brew should be by ventilating the bung. Most breweries in southern Germany practiced home brewing, but with the advent of large, industrial malting plants, this practice disappeared. It is all the more wonderful that there are still breweries that offer their customers home brewing and allow them to experience part of the process first hand and to influence it themselves. These days you don't even have to bring your own barley - it's enough to have a barrel with you and to register in advance!