When it's not the "Kerwa", the village of Huppendorf with its 140 inhabitants is wonderfully quiet. Usually, the only hustle and bustle is around the house at number 25. You can hear the clattering of glasses and the pleasant murmur of people in front of or inside the house - it is the property of the Grasser brewery. For over 500 years, the family has been brewing the finest Franconian beers in the district of Königsfeld in Upper Franconia: including the dark, malty Huppendorfer Vollbier, which many claim is one of the best-known country beers in northern Bavaria.
Modern ecological brewery, top beer quality
Currently, master brewers Johannes and Andreas hold the scepter of the Grasser brewery. In 1995, Johannes Grasser took over the brewery, renovated it with foresight and brought it up to the latest state of the art. Ecologically, too. However, the next generation, which has already succeeded Andreas Grasser, has no plans to expand capacities further. What counts in the family business is continued reliable top quality. And this does not come by chance. Only select raw materials are used in Huppendorf beer - the best from the region, so to speak. For example, barley from the farmers next door, malted by two local maltsters. Hops from exclusively perennial plants, mainly from the Hallertau region or from neighboring Spalt. First-class water from the dry valley between Laibarös and Heroldsmühle. They all form an excellent basis for the best Franconian beer - provided you have a knack for brewing and a sense of the old Franconian brewing tradition. At Grassers, that's certainly the case. In addition to the well-known Huppendorfer Vollbier, the brewery currently has a Pilsner, a Zwickel and a Weizen in its year-round range. In addition, there are seasonal beers such as the Josefibock, the Kathreinbick, the Pfingsöchsla, the Rauchbier Garächds and many other delicacies.
Feast and enjoy at the Grasser Inn
Sit comfortably by the fireplace or enjoy the sun outside in the beer garden with a Seidla. This is possible in the brewery restaurant, which is also run by the Grasser family. From Wednesday to Saturday, guests can not only enjoy a freshly tapped beer on tap, but also the very best Franconian home cooking - with pork from the barn next door or game from their own hunt. If, contrary to expectations, you should get a bit fat, we recommend asking for a digestive drop. For one of the in-house schnapps or for the beer whisky. The Grassers are specialists in these two areas as well. And if it gets a little late at the end - you can spend a wonderfully quiet night in one of the guest rooms. Unless, of course, it's Kerwa.
More information about the Grasser Brewery can be found here: Brauerei Grasser