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The Sudwerk, or the decorative and functional kettles we have chosen to feature as the focal point of this restaurant and brewery, produce our various fresh Hübsch (hoopsch) Lagers.

In 1988 the architect and builder of this Sudhaus toured Germany for the express purpose of researching German brewing equipment and fresh German bier. They visited small breweries in Markt Schwaben and a large brewery in Dortmund, with its satellite microbrewery and restaurant. This research led them to Ziemann, the great brewery equipment manufacturer in Ludwigsburg, where they were introduced to the manufacturing consortium of Caspary, Schulz and Ziemann.

The Sudwerk you see as the center piece of our main room was designed by Caspary. The computerized Sudwerk, along with its open fermenters and lager tanks, provides an 18 hectoliter capacity for each brew.

The "Reinheitsgebot," known as the German Purity Law, established in 1516 and still in effect today, requires that only barley malt, hops, water and cultured yeast and nothing else be used in the brewing process. The ingredients used in our beer are purified water, barley malt from Washington, hops from Hallertau and Tettnang, Germany and cultured yeast from Weihenstephen, Germany.