Anyone who drinks craft beer has probably come across this name before. Hardly anyone in the scene is as experimental, open and unbiased as Jeff Maisel, the brains behind Maisel & Friends. This must be due to his origins, because Jeff is half American and a Californian beach boy through and through: Always in a good mood, extremely personable and on first-name terms with everyone, Jeff is the dazzling center of his own brewery and the initiator behind numerous collaboration brews.

Maisel's Mission

Jeff is not only a passionate brewer, in addition to brewing excellent beers he also wants to be a pioneer for the craft beer movement in Germany. Creative, tasty beers of excellent quality should become real alternatives to industrially produced beers and Maisel & Friends should play a key role in this endeavor. In the future, beer lovers should have a varied selection of great beers in every locality, Maisel & Friends wants to contribute craft beers with strong character such as Jeff's Bavarian Ale or Marc's Chocolate Bock , which were brewed with love and craftsmanship. From friends for friends is the motto that Jeff applies to both the beer and the work with other brewers. In order to initiate a craft beer revolution, all craft brewers must pull together and work together to bring about change. Jealousy and competitive thinking are a horror for Jeff and have no place in the beer business. On the contrary, the wider the range of creative beers, the more exciting the craft beer market is for craft beer newbies and those interested.

Excellence leads to success

As relaxed and easy-going as Jeff is, he takes the choice of ingredients very seriously. You could almost say he's serious about it. Jeff's four musketeers, the fantastic four, so to speak, are water, hops, malt and yeast. Since beer is a drink that is not made from a myriad of ingredients, but only from four, these four must be of excellent quality. The water for the beer comes from the Fichtel Mountains and has the advantage that it does not need to be decalcified or treated in any other way; it can be used directly for brewing. Most of the hops that go into the kettle are similarly regional: Franconian and Bavarian hops from Spalt, Hersbruck and Hallertau are the most popular varieties. Some of them also come from the USA and Australia, of course, and the hops that have traveled far are mainly aroma hops that grow better in warmer climes than in their Franconian homeland. So you see, Jeff and his friends at Maisel & Friends attach great importance to what they put in their beer. And rightly so, as their beers like Stefan’s Indian Ale or their popular Pale Ale prove.