Hachenburger Schwarze launched as one of the first breweries in West Germany When liquid gold ripens in very modern tanks today, it is stored in a rock cellar in Distelberg. Equally chilled, precious malt juice has become its own scent for 150 years. Because, as in the past, the long cold ripening period is one of the essential requirements of the real Hachenburger. Of course the use of high-quality raw materials. The discovery of a source in the nearby Rothbach Valley has become another key to the success story. Its pure and soft water remains the perfect basis for Pilsen's fermented beer. In 1902, Heinrich Schneider was finally able to advertise so proudly that from now on he was providing his customers with a very wonderful night.
