“Quack up your taste buds with Crazy Duck German Beer – 100% Pure Beer Satisfaction! When you drink Crazy Duck, you know you’re truly drinking beer.”
Water
The freshness
More than 90 percent of beer is water. Every water tastes different and effects the taste of the beer. Water hardness also influences taste, brewing process, and color. Our water is filtered and naturally treated that it matches the high quality of our beers.
Malt
From the field to the glass
The mashing process, which is the basis for fermentation, converts the starch in the malt into sugar.
But what exactly is malt? Malt is usually obtained from barley or wheat through a specifically controlled germination process. The germinated malt is dried and kilned.
Light malt, which is mainly used for the brewing our Lager Hell, is kilned at a lower temperature of approx. 80°C. Dark malt, which is used for dark types of beer such as our Dunkel Lager, is kilned at higher temperatures of around 102°C. The higher the kilning temperature, the darker and more aromatic the malt becomes.
We only use the highest quality German malts imported from Germany.
Hops
Green gold
Our hops are imported from Germany and come from the world’s largest continuous hop cultivation area, called the Hallertau. Only the umbels, the unfertilized flowers of the female hop plants, are used for brewing. These contain important ingredients for brewing and give beer its typical bitters and hop flavour.
Hop varieties are divided into aroma hops, bitter hops, and flavour hops.
As the name suggests, the bitter hop is responsible for the typical bitterness while the aroma hop mainly adds the hop aroma. Flavour hops are the product of many years of breeding and are used to give beer aromas such as citrus, mandarin orange, passion fruit, and even coconut.
We are using only imported German hops.
Yeast
Yeast makes the beer
Yeast is a unicellular sprout that is responsible for fermentation of the beer: The yeast converts the maltose in the wort into alcohol, carbon dioxide, and heat.
A distinction is made between top-fermented and bottom-fermented yeast. Bottom-fermented yeast is ideal for our Lager Hell or Dunkel Lager beers. Kristallweizen or Koelsch, on the other hand, is brewed with top-fermented yeast.
In the course of the fermentation process, the top-fermented yeast forms sprouts, which store the CO2 gas bubbles formed during fermentation. These create the buoyancy that causes the yeast to rise to the surface of the young beer in the fermentation vessel. Top-fermented yeast ferments best at temperatures between 15 and- 21 °C.
In contrast, bottom-fermented yeast settles to the bottom of the vessel at the end of fermentation because only mother and daughter cells are formed which means no CO2 collects under it causing buoyancy. This yeast ferments best at fermentation temperatures of between 5 and -12°C.
We are using original yeast strains from Germany.
