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Generally speaking, the softer the water, the more suitable it is for brewing beer. Thalheim’s healing water, however, has a distinctive mineral composition that makes it very hard: a degree of hardness of 60 °dH (deutsche Härte) is more than four times the usual value at which beer is brewed.
For a long time, brewing beer from such hard water was considered impossible in the specialist literature. The biochemical, sensory and technical challenges are allegedly insurmountable. In Thalheim, however, this was not accepted as the final word, but rather seen as an enticing challenge.
Gradually the vision of a unique beer made from unique water began to take shape. Based around the minerality of the water, new facilities were designed, developed and built, new materials were used.
The research and development process took four years. Ultimately, the results were outstanding: beers in which the mineral complexity and density of the water are not overwhelmed, but harmoniously incorporated and even accentuated in the taste.