Schleicher

Bavaria is blessed with an incomparably high density of breweries. Among the countless breweries in the region you will find young and old, innovative and traditional, long-established and new. Hardly any other place in the world has so many breweries that can look back on centuries of history. One of these breweries is the traditional Schleicher brewery from Itzgrund near Kaltenbrunn.

Blessing in disguise

Kaltenbrunn's brewing history officially begins in 1700. Private brewing had certainly taken place before, but the first brewery dates back to this year. At that time the beer was produced and sold under the name W. Sauerbrey. 180 years later, another brewery was added, the Schleicher Brewery. The founder was Andreas Schleicher, the first of his name in a long line of ancestors who would follow him. Georg Schleicher took over the brewery with its attached inn 24 years later and ran a small hotel called “Zur Post”. He was followed by Oskar and Elsa, both Schleicher, before Oskar Döllinger was appointed head of the brewery in 1991. Under his leadership a new brewhouse was built. However, a short time later, the holy halls were struck by misfortune: in 2009, a major fire took away the entire roof structure of the brand new brewhouse. The team at the Schleicher brewery did not let this setback discourage them and they were brewing beer again just six months later. Their families, friends, neighbors and acquaintances rushed to their aid in their time of need and together they were able to save the brewery.

Tradition with a good dose of innovation

The brewery demonstrated its foresight in 2017 when, together with Demeter, it developed two beers that were both organic and gluten-free. The Helle and the Radler are made with raw materials from controlled organic farming and can also be enjoyed by people with gluten intolerance or allergies. The brewery also repeatedly receives the “Innovative through Research” seal: This award from the private donor association is given to companies that stand out through their research and further development. The Schleicher Brewery works tirelessly to make the brewing process more environmentally friendly and puts a lot of time and money into this work. They have also carried out research projects on low-cholesteria beer, pasteurization using beetroot juice and other exciting topics. The range reflects both traditional roots and the pursuit of progress and presents us with a down-to-earth mix of Franconian classics, seasonal specialties and modern brews. Under the Storch im Glück label, the brewers pursue their desire to experiment. The name comes from the brewery's own storks, which nest on the roof of the brewhouse year after year.