HBH Brauerei Fulda

We warmly welcome Katrin , Enzo , Lisbeth and their friends! The three are not our new employees, but three of the fabulous beers from Hohmann's brewery in Fulda. With a lot of craftsmanship and strictly following the Purity Law from 1516, excellent beers are produced here that taste great not only in Fulda.

Fulda's beer tradition

In the heart of Fulda's beautiful old town is the venerable Hohmann brewery, which belongs to the Hohmann brewery. It is the city's counterpart to the idyllic brewery in the Michelsrombach forest. The brewery with its attached hotel invites you to linger with hearty, home-made food and tasty beers and is a popular meeting place where not only the residents of Fulda but also their guests and tourists feel at home. There is a rich brewing tradition in Fulda's old town. As early as 1487, beer was brewed here in the city's brewery by princely decree. The Thirty Years' War put an end to brewing for the time being, but could not put a stop to it. In 1747, beer flowed again and was produced in two separate breweries until industrialization came along. This was followed by another break until the brewery opened in 2007 and continues the long beer tradition.

A new brewery for Fulda every 260 years – if that isn’t divine providence!

Craftsmanship and tradition

At Hohmann's brewery, great importance is placed on craftsmanship. According to old tradition, naturally cloudy beers that comply with the specifications of the Purity Law are still brewed here today. The hand-picked raw materials come largely from the region: the malt is obtained from the Rhön malthouse in Mellrichstadt, the hops come from Hallertau. Gentle processing produces delicious beers such as Fridolin and Braggot , which are bursting with vitamins, trace elements, enzymes and protein. A very old technique is used for basalt beer , another speciality from Hohmann's brewery. Glowing stones are added to heat the wort. The stones are heated to around 800°C in a wood fire before they are added to the beer. The heat causes some of the malt sugar to caramelize and stick to the stones. The malt sugar creates a wonderful caramel note and is then fermented with the young beer in the storage tank.

Cheers to Hohmann’s Brewery!