Giesinger Bräu – the regional beer brewery from Munich

Giesinger Bräu: regional beer brewery following Munich brewing tradition

A neighbourhood beer is needed: in 2006, Steffen Marx launches a brewing project in Munich's Giesing district. The beer quickly gained a fan base. Just one year later, 300 hectolitres were being produced in the start-up's double garage. In 2008, Marx officially founded a brewery with Giesinger Biermanufaktur und Spezialitätenbraugesellschaft mbH.

A new brewery with a deep well

In 2014, Marx and his team moved into their first brewery with its own bar in Obergiesing.

Five years later, they once again reached their capacity limits – and therefore expanded to the north of Munich in 2019. In addition to a new brewery, they also built their own deep well here. This means that the company can now officially call itself a ‘Munich brewery’.

Giesinger Bräu uses a deep well to extract Munich water (age: around 12,000 years) from a depth of more than 150 metres. The deep well is one of the most important criteria for a beer to be considered a ‘Munich beer’. At the end of 2021, a new variety was launched on the market with the original ‘Münchner Hell’: Giesinger Bräu now produces a type of beer that is considered the city's global flagship and must meet strict criteria (including the geographically protected designation ‘Münchner Bier’).

The company is also boosting beer production once again with the construction of the new brewery. It now produces 36,000 hectolitres of beer annually. In addition to its classic ‘Giesinger Erhellung’, the brewery also produces wheat beer, dark beer, Märzen, bock beer, speciality beers and craft beers.