Your local beer after work

Everyone here knows Wädibräu, but do you know what's behind it?

Raw materials

Only raw materials of organic origin are used in the Wädi-Brau-Huus. Furthermore, care is taken to ensure that the raw materials are sourced as locally as possible. Tap water is used for brewing. The hops come from Schlatthof, an organic farm in Wolfwil. Only the malt comes from southern Germany, but the aim is to source the malt from the Swiss malting plant, which has only existed since November 2021.

Brewing process

Even if it doesn't look like it from the outside, all the beer is brewed in the brewery's old factory. Approximately 2000 hectolitres of beer are brewed per year. Since "only" 1600 litres are produced per brew, there is still a lot of manual work behind it. In addition, there is a lot of technology which, among other things, makes it possible to use the energy optimally and, for example, to recover energy from the hot wort via the heat exchanger and to reuse it.

Side streams

The so-called spent grains are a major by-product. This remains after mashing and lautering and consists of the malt components that do not dissolve in the water. Treber is rich in protein and dietary fibre. The Wädi-Brau-Huus works together with organic farmers from Wädenswil who take the spent grains and use them as valuable feed for their cows.

Seasonal beers

There are five types of beer available all year round. In addition, there are regular seasonal beers that are optimally adapted to the taste of the season. There are annually recurring varieties as well as unique varieties. So there is always something new to discover, even if you already know Wädi-Bräu.

  • mashing pan with steam