The Best Places To Buy Paulaner Beer In Singapore

Paulaner Bräuhaus Singapore is a German restaurant in Singapore that offers an authentic German dining experience. It has been serving handcrafted premium-quality beers for more than 25 years.

The restaurant offers an on-site brewing experience, with its own in-house brewing operation. The restaurant also offers a German menu, a warm and welcoming service, and an unforgettable dining experience for customers of all ages.

You can also order Paulaner beer online from The Liquor Shop.

Where to buy Paulaner beer in Singapore

Paulaner Bräuhaus Singapore is a German restaurant in Singapore that offers an authentic German dining experience. It has been serving handcrafted premium quality beers for more than 25 years.

You can find Paulaner beer at the following locations:

• Paulaner Bräuhaus Singapore
• The Liquor Shop, Capitol Singapore B2-53

You can also order Paulaner beer online for island-wide delivery.

Paulaner beer brewing process

The Paulaner Brewery was founded in 1634 in Munich by the Paulaner Order of mendicant friars. The monks in the Order's Neudeck ob der Au Monastery in Munich brewed a strong beer, the Paulaner Salvator, according to the Purity Law of 1516. The beer was initially only served to the poor or sold in the cloister pub, but as more and more people in Munich began drinking the beer, civilian brewers began to complain to the city council about competition from the monastery.

The Paulaner Brewery was always developing new techniques: in 1881, for example, they began using one of the first Carl von Linde ice machines, allowing them to brew beer all year round.

The Paulaner Brewery is committed to the responsible consumption of alcohol and follows the Bavarian Beer Purity Law from 1516. The beer is brewed with water that has been untouched for over 10,000 years and is totally pure. The water is extracted from a water bubble 190m down and is protected by layers of rock. The water hardness influences the taste, brewing process, and colour of the beer.

The first step in the brewing process is the mashing, which converts the starch in the malt into sugar. The mashing process is the basis for fermentation. The mashing is followed by the lautering process, which separates the solid components from the liquid components. The liquid components are called the wort. The wort is then boiled in a brew kettle, during which hops are added to determine the taste of the beer. The first hop addition gives the beer its typical bitterness, while the second hop addition gives the beer its taste and hop aroma.

The wort is then cooled to the desired "set temperature" for fermentation. The set temperature is the temperature at which the yeast begins to ferment optimally, converting the malt sugar into alcohol and carbon dioxide. The yeast is a crucial factor in the later quality and taste of the beer. The yeast is a unicellular sprout that multiplies by a process called sprouting. The type of yeast used depends on the style of beer: top-fermented yeast is used for wheat beers, while bottom-fermented yeast is used for lagers, dark beers, or even Salvator.

The fermentation process for bottom-fermented beer, like Paulaner lager, lasts five to seven days, while the process for top-fermented beer, like Hefe-Weissbier, takes three to four days. After the main fermentation is complete, the young beer is pumped into storage tanks, where it can mature and undergo secondary fermentation.

The Paulaner Brewery is the only brewery to have a brewhouse in Singapore, which opened in 2015.

Paulaner beer history

Paulaner Brewery was established in 1634 in Munich, Germany by monks in the Minim friars of the Neudeck ob der Au Monastery. The beer was originally made by monks under the Purity Law of 1516, and was given to the poor or sold in the cloister pub. In 1751, the Paulaner monks were allowed to serve their beer on the day celebrating the father of their order, Salvator. This was the first documented evidence of the Paulaner Brewery and is used as the founding date.

In 1773, a monk named Valentin Stephan Still arrived at the Neudeck Monastery. His new techniques brought new standards for taste and quality, and his recipe still forms the basis for Paulaner Salvator. In 1799, the Neudeck cloister was abolished and turned into a penitentiary. In 1806, Franz Xaver Zacherl purchased the old building, modernised and expanded it, creating a product named Salvator.

In 1881, Paulaner implemented one of the first Carl von Linde ice machines, allowing beer to be brewed all year round. This allowed Paulaner to expand, as they could now ship their beer internationally via rail transportation. During World War II, the Paulaner Brewery was destroyed in a bombing raid, and was rebuilt in 1950. In 1979, the Schörghuber family took over the brewery and is still the majority shareholder today.

In 1986, Paulaner created the first non-alcoholic wheat beer in the world, the Waitzinger Weissbier, which is now called the Hefe-Weißbier Non-Alcoholic. In 1989, Paulaner opened their first brewhouse in Munich, which is now the headquarters of Paulaner taverns. In 1994, Paulaner saw the acquisition into the Kulmbacher brewery group.

Today, Paulaner is one of six breweries that provides beer for Oktoberfest, and is ranked six among Germany's best-selling beers. Paulaner exports to over 70 countries and produces 2.3 million hectolitres of beer annually.

Paulaner beer ingredients

Paulaner beer is brewed using only four ingredients: water, malt, hops, and yeast. The finest ingredients are used to make Paulaner beer, including water from a well 190m below ground and has been untouched for over 10,000 years and is totally pure. The water used in the brewing process affects the taste of the beer, with harder water making the beer darker in colour.

Water

The water used in Paulaner beer is from a well 190m below ground and has been untouched for over 10,000 years and is totally pure. This deep water is protected by layers of rock and is extremely soft and pure. The water used in the brewing process affects the taste of the beer, with harder water making the beer darker in colour.

Malt

Malt is usually obtained from barley or wheat through a specifically controlled germination process. Paulaner uses light malt, dark malt, Pilsner malt, and Munich malt. The colour of the malt depends on the kilning temperature, with darker malts being kilned at higher temperatures. Paulaner obtains most of its malt from the region around Munich, where its roots are.

Hops

The hops used in Paulaner beer are from the Hallertau region, the world's largest continuous hop cultivation area. The hop harvest takes place from the end of August to the beginning of September, with a single hop vine able to produce between 5,000 and 10,000 ripe umbels. Depending on the type of beer, 100-400g of hops are needed to brew one hectolitre of beer.

Yeast

Yeast is a unicellular sprout that is responsible for the fermentation of the beer: The yeast converts the maltose in the wort into alcohol, carbon dioxide, and heat. Paulaner uses both top-fermenting and bottom-fermenting yeast, with the former being used for wheat beers and the latter for lager, dark beer, and even Salvator.

Paulaner beer quality standard

Paulaner is a German brewery that was established in 1634 in Munich. Today, Paulaner is still based in Munich and is one of the six breweries that supply beer for Oktoberfest. The brewery was founded by the Paulaner Order (the name in Germany for the Order of Minims) and the beer was originally brewed by monks under the Purity Law of 1516.

All beers are brewed in accordance with the Bavarian purity law from 1516. Paulaner prides itself on being environmentally friendly and always taking the long-term view. In 1998, Paulaner introduced an environmental audit which addressed their environmental impact. In 2003, they were certified according to the ISO 14001 Standard, an effective environmental management system that companies can follow. As of November 2013, Paulaner has also been EMAS III certified, the highest level of environmental management available in Europe.

In 1881, Paulaner implemented one of the very first Carl von Linde ice machines, which allowed for beer to be brewed all year round. Since beer could now be kept cool, it also extended its shelf life.

Paulaner was also affected by the use of rail transportation and the steam engine, which allowed them to ship their beer internationally.

Frequently asked questions