“Tradition is not the worship of ashes,
but the preservation of fire.”
Gustav Mahler 

Brewers make wort. Yeast make beer!


There’s a wisdom to beer that predates understanding.

The ancient Sumerians trusted this process as equal parts religious ritual and divine intervention. They knew their recipe worked, and they trusted in ceremony and time to pull it off.

Five hundred years ago, when Bavarian lawmakers issued the Reinheitsgebot (literally “purity order”), only water, malt and hops could be used in brewing. At the time, the role of yeast was not well understood.

It wasn’t until the discovery by Louis Pasteur in 1857, that yeast was proved responsible for creating alcohol. While brewers craft recipes and brew a sugary liquid called wort, it’s yeast that are responsible for transforming the brewer’s hard work into beer, creating alcohol (and CO2) as a byproduct as they consume available sugar.




While the Reinheitsgebot is a point of controversy in modern Germany, there’s wisdom to be had in this tradition.

“There are hundreds of different malts on the market, more than 200 hop varieties and more than 200 types of yeast. There is plenty of room for achieving a variety of taste while remaining within the confines of the purity law, and yet hardly anyone takes advantage of these opportunities. Nowadays, the brewer spends much of his time sitting in a chair in front of a computer-controlled brewing system — producing uniformity.” [source]

It’s this tradition and focus on core ingredients–combined with experience, patience, and time–that lay the foundation for our 95 Munich Lager. A balance of chocolate malt, roasted barley, and the time-honored process of lagering result in an easy drinking German Dunkel.

Further Reading