Brewed in Loffeld, in the Upper Franconian district of Lichtenfels, at the foot of the Staffelberg. With valuable mountain spring water, local barley and selected hops - these are the beers of Staffelberg-Bräu. Genuine Franconian character beers that taste wonderfully quaffable and spicy and are immediately recognizable by their trademark: the red and blue dwarf with the beer stein in his hand. The family-run private brewery has been brewing since 1856, and since 2007, master brewer Karl-Heinz Wehrfritz has been responsible for the taste of the diverse range of beers. With passion, a great deal of creativity and a sense for fine nuances of taste, twelve types of beer are currently produced at Staffelberg-Bräu according to Franconian brewing tradition. These include Franconian classics such as Pils, Hefe-Weißbier or Loffelder Dunkel, but also trendy own creations. Have you ever tried a Wienerla (infiltrated, unrounded lager), a Querkerla (smoked beer), a red beer, a Champagne Pilsner or a noble Saphir dwarf? If not, you should definitely make up for it. Whether you are a beer connoisseur, a beer lover or a taste adventurer...By the way: In the private brewery, brewing is not only really good, but also environmentally conscious and responsible. For example, with renewable energy, obtained through a solar thermal system, or with hot water heated with pellets. Staffelberg-Bräu obtains electricity from hydropower. The brewing water for the beer comes directly from the company's own mountain spring and a deep well.
A Wienerla zum Wienerla - what happiness on earth! Tastes especially good after a long hike up the 539 meter high Staffelberg, the mountain of the Franconians. Here once lived in the Querkeleshöhle small creatures, so-called Querkele. Their favorite dish? Raw potato dumplings. And of course, you'll also find them on the menu at the Bräustübel. A typical Franconian inn, where enjoyment, coziness and hospitality are written in capital letters. The Geldner-Wehrfritz family is the sixth generation to run the brewery inn. Because the boss Karl-Heinz Wehrfritz is not only a master brewer but also a master butcher, only meat and sausage from the brewery's own slaughterhouse are served. The kitchen also cooks according to typical Franconian tradition - without flavor enhancers or artificial additives. So if you want to enjoy a hearty snack, a juicy roast with homemade dumplings and gravy, fresh Franconian sausages or seasonal dishes with ingredients from Franconian producers, you should definitely stop at the Bräustubl and sip more than just a Seidla.
More information about the brewery can be found here: Staffelberg-Bräu