127 Years
Over 5 Billion Pounds of Malt
One Family
One Goal
If there are secrets behind the fact that Germany produces some of the world's finest beers, they're probably simple ones. Like hundreds of years of practice in creating artful merges of local waters, yeasts, hops and barleys into perfectly balanced beer styles. After a while, you get pretty good at it. And that explains why the firm of Weyermann Specialty Malts produces Germany's best malts. They've been at it longest, and have dedicated four generations (so far!) to the effort. In their way, the first Weyermann malting operation was as revolutionary and creative a concept as Henry Ford's development of the production line. Before the Weyermanns, each German brewery malted their own barley, for their own use. The Weyermanns felt that, if they specialized in a single aspect of a complex process, i.e. the malting of barley, several things could happen. First, they could be better at it, by becoming specialists, and building their knowledge and techniques by channeling their energy in a single direction. Secondly, and this was perhaps the most creative aspect, they felt that if they produced malts for a number of breweries rather than just one, they could establish a larger volume, permitting both implementation of more expensive technology, and production of a wider range of malts in economical fashion. And so they did, becoming Germany's first non-brewery maltings, and in the process establishing a tradition of technological superiority and a creative approach towards the malting business which lasts to this day. Four generations and 120 years later, Sabine and Thomas Weyermann run the operation with the same deft touch, having constantly updated a landmark protected exterior into a state-of the art interior facility. Walk down the historic, pristine streets of Bamberg, Germany, along the cobbled roadways, and it's difficult to imagine the applied technology behind the stately brick Weyermann facade. The Weyermann maltings fill a full block of historic Bamberg, Germany, home to more than 20 breweries and a grand brewing tradition. Not only has the business always been run by Weyermanns, it's continually been inhabited by Weyermanns. For as long as there's been a Weyermann operation, the family has resided within the confines of the maltings. Their residence occupies the upper floors above the office complex. Sabine Weyermann has lived there all her life, as did her predecessors. As Thomas states, they can check on what's going on in the business by looking out the window while brushing their teeth! That's not absolutely necessary of course, because they can also check on every aspect of the malting operation right from their desks. Each aspect of the computer controlled facility can be monitored not only from an on-site control desk, but each terminal relays operational data at all times right into the offices of Sabine, Thomas, and their manager, Ludwig Popp. At every waking moment, the Weyermanns are in total control of every phase of plant operations. That kind of dedication to the art, and attention to detail is one of the true secrets to the superb quality of the Weyermann malts. Some of the others are obvious, such as purchase of only the best Bavarian brewing barleys, and a highly experienced and highly trained crew of maltsters. And, of course, some secrets remain secret, perceived only by their effect in producing world class malts. So, sometimes the most important ingredient in a product is never listed on the bag; 120 years of experience and family commitment to excellence.