Bizon. The spirit of freedom and purity through artisanal beers.
Plenty of wild bisons in the region around our GräflichzuStolberg’scheBrauereiBizon here in Nordrhein-Westfalen, Germany. Strong spirited wandering souls that have roamed the land longer than man himself, grazing the best wheats and grasses and drinking the purest spring water from millions of years old natural wells.
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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.
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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!
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How we create our artisanal
BizonPremium 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.
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.