Bizon Beer Collection

In a place where Nature and People come together, there is no place for chemicals. The wildlife around the brewery is one of a kind, here, where the Bizons roam wild and free over 115 hectares of land in Sauerland. Which makes the surroundings and farm-life perfect to grow and harvest the best ingredients for our natural Bizon Beer. Due more than 150 years of experience we harvest when the time is ripe and have the best quality available to brew the Bizon Beer!
Explore More

Bizon Beer Collection

Browse Premium Bizon Beer

For us from Bizon Brewery it is a spiritual mission to make award winning premium beer that has their purity and authenticity and to contribute to keeping the lands and the mountains intact. Because if there’d be no place for wild bison anymore,
then surely we have crossed a line between the Last Best Place and the Once Best Place.

Bizon Beer Collection

A world without huge regions of total wilderness would be a cage;
A world without lions and tigers and vultures and snakes and elk and bison would be
– will be –
a human zoo:  A high-tech slum.

Would you have a question?

Nothing brings people together like good beer… Yet, when you have questions and/or want to discuss business opportunities we appreciate it very much to hear from you. Drop us a line and we will contact you!

How we create our artisanal

Bizon Premium Beers

Despite the great ingenuity of brewers, the basic beer brewing process has remained essentially the same for tens of thousands of years.

That’s it! To learn more about brewing beer, the history of beer, or the science of beer, we encourage you to tour a local brewery.

The Grain Processing

We employ various methods for turning grain into a fermentable product: Germination, kilning, milling and mashing. So, from steeping and soaking and drying and roasting and cracking the grain to remove the sprouts and mashing and heating the grain.

Pitching

The Wort is cooled to temperatures perfect for the yeast to enjoy the Wort’s sugars. The yeast is then pitched to quickly reproduce – that is when we don’t use airborne yeasts to inoculate their Wort as in some ancient recipes is mandatory.

Boiling

We add the hops and/or the flavourings to this grain sugar and water mixture called Wört (pronounced wert) and boil it to break down complex carbohydrates into smaller, simple carbohydrates (sugars) that are fermentable.

Fermentation

This biological process consumes sugars and produces carbon dioxide (CO2) and ethyl alcohol (EtOH or ethanol). Some of this CO2 is allowed to escape and some is used to carbonate the beer so that it’s bubbly.