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BEER

FULL FLAVORED, FRESHLY BREWED

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BEER

MADE WITH HOPS SOURCED FROM THE HALLERTAU REGION

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BEER

BREWED ACCORDING TO THE BAVARIAN REINHEITSGEBOT

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BEER

4 INGREDIENTS, 1 PHENOMENAL BEER

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BEER

A BREWMASTER’S MASTERPIECE

Celebrate German Brewing Traditions in Singapore nearby

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PAULANER IN A BOTTLE

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SEASONAL BREWS

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Paulaner Brauhaus Singapore bottles and mugs img 5 Paulaner Brauhaus Singapore mugs img 4 Paulaner Brauhaus Singapore bottles and mugs img 3 Paulaner Brauhaus Singapore bottles and mugs img 2 Paulaner Brauhaus Singapore bottles and mugs img 1
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"Good, Better, Paulaner" is our quality standard

Paulaner’s top priority is to bring the tasty Paulaner beer to us in optimum quality. Once it has arrived here, we want to maintain the brewery's quality standard right up to the point of serving it in your glass. So that the beer tastes exactly as if it came straight from the brewery's tank, the correct handling of our beer is very important to us.

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Beer specialities from Munich

Munich is the world capital of beer. Paulaner has stood for the art of brewing since 1634. Paulaner inspires people with passion and pride for its art of brewing and its beer culture - "dahoam" and throughout the world. For almost 400 years Paulaner has been producing flavorful and expertly brewed beer ("handcrafted"). Not a trend, but at Paulaner handcraft is tradition!

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Paulaner Munchen token inside brewing location
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Paulaner Brauhaus Singapore staff brewing
Step 1
HOW THE FINEST MUNICH ART OF BREWING TASTES.

1. MALT MILLING

The Munich Art of Brewing

Step 1: Malt Milling

The malt is squeezed into the malt mill to break it up. The husks must be left unbroken for lautering later on. 

Step 2
HOW THE FINEST MUNICH ART OF BREWING TASTES.

2. MASHING

The Munich Art of Brewing

Step 2: Mashing

While mashing, brewing water is added to the crushed malt to dissolve the starch contained in it. This forms a mash, which is then heated to convert starch into malt sugar.

Step 3
HOW THE FINEST MUNICH ART OF BREWING TASTES.

3. LAUTERING

The Munich Art of Brewing

Step 3: Lautering

During lautering, the solid components (spent grain) of the mash are separated from the liquid through a sieve bottom. The liquid forms the wort.

Boiling of hops graphics
HOW THE FINEST MUNICH ART OF BREWING TASTES.

4. WORT BOILING

The Munich Art of Brewing

Step 4: Wort Boiling

The wort obtained from lautering is boiled in a brew kettle. During boiling, hops are added to the wort to create the desired bitterness and aroma.

Step 5
HOW THE FINEST MUNICH ART OF BREWING TASTES.

5. WHIRPOOL

The Munich Art of Brewing

Step 5: Whirlpooling

The wort’s components are then separated by a whirlpool. As the wort is in rotation, hot trub gathers in the middle fo the brew kettle while the clear wort is pumped into a heat exchanger.

Step 6
HOW THE FINEST MUNICH ART OF BREWING TASTES.

6. HEAT EXCHANGER

The Munich Art of Brewing

Step 6: Heat Exchanger

After boiling from pitching temperature, the hot wort is then cooled down.

Step 7
HOW THE FINEST MUNICH ART OF BREWING TASTES.

7. FERMENTATION

The Munich Art of Brewing

Step 7: Fermentation

The process starts with the addition and aeration of the yeast. The yeast converts the malt sugar into alcohol and CO2, creating what we now know as beer. 

Step 8
HOW THE FINEST MUNICH ART OF BREWING TASTES.

8. MATURATION

The Munich Art of Brewing

Step 8: Maturation

After fermentation, the fresh beer is pumped to the storage tanks where it can further mature for an additional period. During this process, fermentation byproducts are reduced, creating a smoother and more refined taste that is ready to be enjoyed.
HOW THE FINEST MUNICH ART OF BREWING TASTES.

1. MALT MILLING

The Munich Art of Brewing

Step 1: Malt Milling

The malt is squeezed into the malt mill to break it up. The husks must be left unbroken for lautering later on. 

2. MASHING

The Munich Art of Brewing

Step 2: Mashing

While mashing, brewing water is added to the crushed malt to dissolve the starch contained in it. This forms a mash, which is then heated to convert starch into malt sugar.

3. LAUTERING

The Munich Art of Brewing

Step 3: Lautering

During lautering, the solid components (spent grain) of the mash are separated from the liquid through a sieve bottom. The liquid forms the wort.

4. WORT BOILING

The Munich Art of Brewing

Step 4: Wort Boiling

The wort obtained from lautering is boiled in a brew kettle. During boiling, hops are added to the wort to create the desired bitterness and aroma.

5. WHIRPOOL

The Munich Art of Brewing

Step 5: Whirlpooling

The wort’s components are then separated by a whirlpool. As the wort is in rotation, hot trub gathers in the middle fo the brew kettle while the clear wort is pumped into a heat exchanger.

6. HEAT EXCHANGER

The Munich Art of Brewing

Step 6: Heat Exchanger

After boiling from pitching temperature, the hot wort is then cooled down.

7. FERMENTATION

The Munich Art of Brewing

Step 7: Fermentation

The process starts with the addition and aeration of the yeast. The yeast converts the malt sugar into alcohol and CO2, creating what we now know as beer. 

8. MATURATION

The Munich Art of Brewing

Step 8: Maturation

After fermentation, the fresh beer is pumped to the storage tanks where it can further mature for an additional period. During this process, fermentation byproducts are reduced, creating a smoother and more refined taste that is ready to be enjoyed.