In the past, almost every pub had its own small brewery in the house with its own beer. Depending on the origin and quantity of hops, prepared malt and especially the hardness of the brewing water, the beers were different in taste and quality. This is how the typical local beers were created, but they were all united in one thing / but they all had one thing in common: They were naturally cloudy, i.e. unfiltered.

This is still how our in-house beer varieties are created at Rüsselsheimer Bräu: After fermentation in the fermentation cellar, the beer goes into one of our storage tanks for secondary fermentation. After 6 to 8 weeks at a temperature of 0 to 1 degree Celsius, it has reached its final maturity and can be enjoyed freshly tapped in the brewhouse.