Nittenauer

Brauhaus Nittenau was founded in 1762 as a communal brewery, starting out in a wooden hut in Nittenau where it brewed brown beer. A major fire destroyed the building in 1779, and the brewery was rebuilt in stone; that building on Brauhausstraße still stands today, though no longer used for brewing. From 1808 it was known locally as the "braune Communbrauhaus", and from 1815 it operated under private shareholders. Sigmund Pirzer and Hans Jakob acquired it in 1923, and since 1996 it has traded as Brauhaus Nittenau Josef Jakob, remaining under Jakob family ownership. A new production facility was built in 2006.

For its alcohol-free wheat beers, Nittenauer uses a special top-fermenting yeast that cannot ferment malt sugar, an approach that keeps the beer alcohol-free from the outset rather than removing alcohol afterwards. Hop varieties include Citra and Hallertauer Tradition; the grain bill draws on Weizenmalz, Pilsner Malz, Karamell Eiche and Sauermalz, with malts sourced from regional cultivation. The brewery produces over 15 beers in total, and the alcohol-free styles are positioned for active occasions: the wheat beers are marketed for cycling tours and post-training recovery.

Brauhaus Nittenau employs between one and ten people, generates up to 94% of its own energy via a photovoltaic system, and one of its drinks has picked up an award.