Two awards at the World Beer Cup in Denver/Colorado USA

Coinciding with the 225th anniversary of the company a total of 2 of our types of beer won awards at the World Beer Cup in Denver. The Weizenbock Hell won silver. Our Hefeweizen Hell was awarded bronze in the category 'South German-Style Weizenbier'. In other words, these beers are among the best wheat beers worldwide.
The selections were made by an international jury, which carried out blind tasting in 94 different categories. There were a total of 4.754 beers of 1.403 breweries from 58 countries on all continents in the field. Following the Olympic principal, the three best beers in each category were awarded gold, silver or bronze.
For us these prizes are rewarding affirmation of the art of brewing we have practised for many years.


Read more …

European Beer Star Award for Weizenbock Hell

Our Weizenbock Hell won silver in the category 'South German-Style Weizenbock Hell' in the European Star Award of the private breweries.
Tasting was carried out by a jury of experts, an independent committee made up of recognised and experienced experts on beer from all over the world. The standard for the tasting by experts is not technical laboratory analysis but evaluation involving all the senses from the viewpoint of the beer consumer. The main testing criteria are exclusively sensor properties and enjoyment. Following the Olympic principle, the three best beers in each category were awarded gold, silver or bronze.


Read more …

Karl Friedrich Ladenburger won the 2012 European Beer Star Award for Weizenbock Hell

How it works


The technique named after Johann Grander, the Austrian who discovered it, works with natural energy, without electricity and without chemical additives.

The aim is qualitative improvement and increased stability of the water. What happens here is 'information transfer' from water to water; nothing is added to or removed from the water.

This information transfer constitutes a unique physical phenomenon and was first made usable by Johann Grander in this form in the mid-1980s.


Natural sciences evaluate water according to the 'three-pillar model' (chemistry - microbiology - physics). Many water experts know that water also has the power to absorb and store information. In this way water can develop different properties and abilities. For example, two samples of water that are chemically entirely identical can develop different properties.

Here a very important parameter is the internal structure of the water, making it possible to influence microbiological systems and thus contributing to determining the water properties. Until then no importance had been attached to the structure of water in classic science. In contrast this principle has been used in homeopathy for over one hundred years.


Based on the insights and the knowledge of the great importance or the internal structure of water (information structure), Johann Grander added a further pillar to define and describe the quality of water. However, this 4th quality feature - physically as 'yet' not measurable - leads to biologically higher water quality.


(Quelle: Grander)


In the Ladenburger brewery we have been carrying out extensive tests using Vitalised Grander water for a number of years and established empirically that a number of positive effects have arisen. Our beers have become even smoother at the first sip, the carbon dioxide bubbles even finer, giving the beer a fine-pore, creamier head.


Read more …

Grander Wasser at Ladenburger