One floor below the Wirtshaus is our small brewery. Since 2025, brewmaster Valentin Schöttke has been brewing the beers of Schwabinger Tor Bräu right here — in the heart of the neighborhood and in a city where brewing has been part of life for centuries.

Schwabing has its own beer history, too. Until 1919, Schwabinger Bräu at Münchner Freiheit was part of the neighborhood’s brewing tradition. Today, we’re picking up where that tradition left off. Not by recreating the past, but by carrying it forward: with traditional Bavarian brewing methods, modern technology, and our own organic beers. Brewed for the neighborhood, as well as for guests from around the world who want to experience Munich and its beer culture.

We brew fresh beer exclusively. Just like in the old days.

That means unpasteurized, unfiltered, free from preservatives, and kept continuously chilled after brewing. This unbroken cold chain preserves the natural aromas and keeps the flavors of hops and malt as true as possible. It takes a little more effort, but it means the beer reaches your glass just as Valentin intended: fresh, full-bodied, and full of character.

Our brewery may cover just 70 square meters, but it has everything we need: a three-vessel brewhouse and nine fermentation and conditioning tanks with a total capacity of 100 hectoliters. There are also nine serving tanks, from which our beer is poured fresh. Altogether, we can brew up to 1,000 hectoliters — or 100,000 liters — a year.

This is where we brew our Helles, Schwabinger Gold, and our wheat beer, Schwabinger Blau-Weisse, along with changing seasonal beers — from Red Ale and Pale Ale to our Bock and Festbier. All brewed with carefully selected, certified organic ingredients.

And from here, it’s never far to the glass. Our beer travels upstairs to the Wirtshaus and to the restaurants and bars of Andaz Munich Schwabinger Tor. Some of what isn’t served fresh from the tank is also bottled to take home and enjoy.

From our brewery cellar to the tap, it’s only a few steps.