Riedenburger Dolden Weizen Bock

Tallenna myöhemmäksi
Panimo: Riedenburger Brauhaus
Tyyli:Weizen Bock
Alkoholi:7,9 %


100% organic Hops and Malt

We carefully handpick our ingredients (grain and hops) from organic farmers of the Bioland producers’ community. That means we know every single farmer we get our malt from. Buying grain directly from farmers is pretty unique in the beer industry since breweries usually get their malt from the malthouse without any contact to farmers.

Our farmers are subject to organic EU-Standards and even stricter Bioland restrictions.



We’re fortunate to have our own 144 meters-deep well with water of primary pureness available. We use it natural finish since there is no need for any kind of water treatment.



We use 5 different varieties of malt: barley, wheat, einkorn, emmer and spelt.


Barley (2-row) is the most important malt since it features additional hulls which help us filtering the mash during the lautering process.


We use malted wheat for our Bavarian-style wheat beer range.


Einkorn (Triticum monococcum) is the oldest known cereal on earth (first evidence in 8000 B.C.). Einkorn is considered as especially valuable due to its carotenoids, mineral material and essential amino acids. It is extremly tasty. Beer and pastries made of einkorn have an inconvenient elegant flavour that is reminiscent of vanilla.


Emmer (Triticum dicoccum) is also one of the oldest cultivated cereals. Emmer has been generated by hybridising einkorn and wild grass and subsequent mutations for thousands of years.

Emmer and einkorn were known 8000 B.C. in Mesopotamia and Egypt. They spread passing the Orient to Central Europe. Until medieval times emmer had been the cereal for mash, bread and beer. Since 1000 B.C. - at the end of Bronze Age - emmer and einkorn’s cultivation and importance decreased and the rise of high-yield cereals like barley, spelt, wheat and rye replaced the aboriginal cereals. Farming intensification during last centuries made emmer and einkorn loose their importance even in their last growing areas in Southwestern Germany. In 1936 the last acre of emmer had been grown and in the 1950s and 1960s emmer and einkorn apparently had not been cultivated anymore.

Smaller harvest – greater environmental performance

Emmer and einkorn are irrelevant nowadays due to mostly two reasons: they need more time to maturate and harvest is 25% less. But organic farming recently pays more attention to emmer and einkorn. Both are unpretentious and naturally extremly resistant to diseases. Therefore they are well suited for organic farming since no chemical fertilizers and pesticides are necessary to grow them. Moreover the preservation of old agricultural crops becomes even more important in times of large area mono-cultivation. Growing ancient grains is an important contribution to preservation of biodiversity. It is not possible to increase the yield, because these ancient plants need a minimum distance in between them. This positive environmental side-effect benefits the microclimate because more light reaches the ground what favours biodiversity. Thus flora and fauna benefits in an acre of emmer and birds’ alimentation is assured. 

Valuable for a healthy and varied nutrition

Emmer and einkorn provide an additional value for taste experience and healthy nutrition. Emmer contains more proteins, magnesium and iron than wheat.

The high proportion of complex carbohydrates provides an enduring satiation and physical and mental ability. Especially the high proportion of essential amino acids is of high importance for metabolism.

It is the Bible’s and Romans’ cereal and fed mankind for thousands of years.

Due to its aromatic taste emmer is nowadays an enriching ingredient of pasta, bread and beer. Emmer endows our Riedenburger Historic Emmerbier with its mild and fruity-aromatic taste.


Results from a hybridisation of emmer and wild grass and is therefore a successor of emmer. Philosopher and Benedictine abbess Saint Hildegard of Bingen described spelt as healthy, digestible and beneficial. Further, spelt provides well-balances proportions of proteins and minerals. We employ exclusively not undefiled Oberkulmer Rotkorn for our Plankstettener Spelt-Beer.



All ancient grains used in our brewery are cultivated in the organic farming of Benedictine Abbey in Plankstetten. They are unhybridised and not cultured. The harvest is comparative small. That's the reason why these ancient grains became stale for conventional farming in recent decades.

Their wonderful taste and great nutritional value is reason enough for us to produce delicious beer styles made out of these ancient grains.

All of our beers are unfiltered. Hereby all valuable dietary fibre, vitamins, minerals and polyphenols and tannoids are maintained. This is perceivable by a distinctive, full-bodied taste and flavour experience.


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