New label, new bottles, new beer will soon be available from the Garmisch brewery. A pale beer, an unfiltered cellar beer and a wheat beer will be part of the range in the future. © FOTOPRESS THOMAS SEHR
The Garmisch brewery is becoming a reality: Antonius Huber and Alex Müller want to start operating the new brewery on Brauhausstraße at the beginning of June. The restaurant is scheduled to open in July.
In the future, interested parties will be guided through the brewery on a kind of high-altitude path, with the brewhouse, the heart of the brewery, on the left. Antonius Huber and Alex Müller experienced a day of celebration when they unpacked the cauldrons. © FOTOPRESS THOMAS SEHR
Garmisch-Partenkirchen – Antonius Huber has two mobile phones. If he had more ears, more hands, more mouths – he would also use more phones. One of them is always ringing, in the other he is looking at something at the same time. Appointments, e-mails, photos. He's under pressure. Huge. Because there is still a lot to do on the construction site. And he and his partner Alex Müller have this one big goal: they want to brew their first beer at the beginning of June. Finally in her home in Garmisch-Partenkirchen. An der Brauhausstraße 23. Their heart project, which they have been working towards for years. And there is so much more to it than the Garmisch brewery, with which they are reviving a centuries-old tradition.
No Garmisch brewery since 1972 - Now the local beer is coming back
Garmisch beer was brewed in Garmisch as early as 1663. Until 1971. Then Löwenbräu took over for a year, and in 1972 it was over. For 46 years. Until May 1, 2018, when Huber and Müller officially served their first Garmisch Hell according to their own recipe. They brewed it in Ingolstadt. A blemish. From the very beginning, they wanted to correct it and "supply our homeland with real local beer," Huber said almost a year ago – shortly before the start of construction of their own brewery. As reported, they bought the property of the former stonemasonry company Falk for this purpose. In 2021, company boss Christoph Falk quit because he could not find a successor. Where his natural stone slabs used to be stored, there are now the large boilers, fermentation tanks and the cleaning system. And, of course, the brewhouse, "the centerpiece". A week ago, Huber and Müller took the whole evening to unpack the boilers. Foil by foil they peeled off. "It was like Easter, Christmas, birthday and I don't know what else came together," says Huber.
One of his two telephones is currently ringing constantly: Antonius Huber still has a lot to do before the start. © FOTOPRESS THOMAS SEHR
He stands next to one of the brewing kettles, on a pedestal about two meters above the ground. The start of the "Panorama Brewery". That's what Huber calls what makes the plant special in his eyes. In the future, interested parties will not be able to look at the kettles from below in guided tours while learning everything about the new Garmisch beer. Rather, they walk over footbridges and pedestals through the brewers' workplace, looking from above through a window into the fermentation tank, "extremely rare in the world". The two 40-year-olds also want to sign their high-altitude trail with mountain signposts. You can't wait to get started. Until finally something moves.
Beer should stand out from industrial beer - top ingredients for pale beer, cellar beer and wheat beer
Huber often says this sentence: "Something has to be stirring." Preferably from morning to night. The beer culture, as the two friends interpret it, is a lively one. One that brings people together, that connects. This is what the Garmisch brewery and its gastronomy stand for. It is also part of the large-scale project in which the two are investing a million euros.
The brewery is almost finished. There are still a few approvals missing, the okay of fire protection. They decide whether the entrepreneurs can keep their schedule. Huber takes care of the administrative and financial aspects, Müller takes care of the beer. He attaches great importance to quality, the ingredients – including "1A Zugspitzwasser" – and a gentle process. "We want to differentiate ourselves from industrial beer." With any variety. They will expand their product range: the future Helle will be a filtered, clear, "a palatable", it will come as a 0.5 and 0.33 liter version. Also new is the wheat beer. The well-known Garmisch Hell, unfiltered and naturally cloudy, remains as a cellar beer. All with a new label and in the bulbous Euro bottles.
Hoping for local restaurateurs: Supporting regionality
So far, the Garmisch-Partenkirchen-based company has been brewing 1200 hectolitres, and the new plant is designed for 10,000 hectolitres. Huber hopes that restaurateurs will focus on regionality. Like herself. Many ask where their plants come from. The two are happy and proud to answer: from Bavaria. "That was enormously important to us, even if it cost more," Huber emphasizes. After all, they can't demand that local restaurateurs give local beer a chance and then incorporate goods from China themselves. "It doesn't fit."
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The restaurant is directly adjacent to the brewery. Through large glass windows, guests can watch the brewing indoors and outdoors – 50 seats each. In early or mid-July, Huber hopes, the gastronomy will open. There they rely on a lot of wood, a combination of rustic and modern. They will not lease them, but they have found a kitchen manager in Stephan März, an experienced man who has already worked at the Eibsee Hotel and Alpenhof.
Also at the beginning of July, after the brewing process lasting several weeks, the first crates of beer could leave the house. Huber hopes to start with all three varieties. Which are not only brewed at Brauhausstraße 23. As reported, Huber and Müller are focusing on independence and have bought their own bottling plant. Brewing, filling, labelling, corking, delivering – all from a single source. "So that something really stirs here soon." Definitely at the official opening ceremony. The two are still setting the date for this.
