Bavaria is blessed with an incomparably high concentration of breweries. Among the countless breweries in the region you will find young and old, innovative and traditional, long-established and dewy. Hardly any other place in the world has so many breweries with a history going back centuries. One of these breweries is the traditional Schleicher brewery from Itzgrund near Kaltenbrunn.
The brewing history of Kaltenbrunn officially begins in 1700. Certainly private brewing had taken place before that, but the first brewery dates back to that year. At that time the beer was produced and marketed under the name W. Sauerbrey. 180 years later, another brewery was added with the Schleicher brewery. The founder was Andreas Schleicher, the first of his name in a long line of ancestors who will follow him. Georg Schleicher took over the brewery and inn 24 years later and ran a small hotel called "Zur Post". He was succeeded by Oskar and Elsa, both Schleicher, before Oskar Döllinger was appointed head of the brewery in 1991. A new brewhouse was built under his leadership. However, the hallowed halls were hit by an accident a short time later: in 2009 a major fire took the entire roof structure off the brand new brewhouse. The team at the Schleicher brewery was not discouraged by this setback and was brewing beer again just six months later. Their families, friends, neighbors and acquaintances rushed to their aid in their distress and together they were able to save the brewery.
The brewery showed vision in 2017 when, together with Demeter, it developed two beers that are 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 a gluten intolerance or allergy. The brewery also repeatedly receives the seal "Innovative through research": This award from the private Donors' Association is given to companies that excel 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. In addition, they have conducted research projects on low-cholesterol beer, pasteurization using beetroot juice, and other exciting topics. The range reflects both the traditional roots and the pursuit of progress and presents us with a down-to-earth mixture of Franconian classics, seasonal specialties and modern brews. Under the Storch im Glück label, the brewers indulge their desire to experiment. Incidentally, the name comes from the brewery's own storks, which nest on the roof of the brewhouse year after year.