On Monday we woke in Miltenberg and started our day with breakfast at the Faust Brauerei with the traditional weißwurst (white sausage) and pretzels, which I paired with the Faust Schwarzviertler, a lightly smoked dunkel that was probably my favorite of all their terrific beers.

Head Brewer Cornelius Faust began the tour in the brewhouse.

Then we walked from floor to floor to see it all.

Fermenting tanks were in a refrigerated room to regulate the temperature.

Fermenting was done in open vats and below are several views and stages of fermentation.

From the fermentation room, looking down, it looked like they were making a barley stew.

The brewery was built into the side of a hill, and from the roof the view of Miltenberg was quite spectacular.

Back inside, the labyrinth brewery resembled a cave in some parts with stairs going up and down throughout.

Cornelius pulling some festbier out of a tank with his zwickel.

Throughout the regular part of the tour, old and unused equipment was on display to show how things were done once upon a time. Here an old keg filler sits in the corner with old wooden barrels.

Above some short tanks were labels of each of the beers Faust brews.

In an old part of the brewery was a cold cellar where they used to store wooden barrels for aging.

Though now, with a few candles, it’s just for show.

The gang of twelve plus three at the Faust Brauerei in Miltenberg, Germany. From left: Cornelius Faust, me, Lisa Morrison, Johannes Faust, Julie Bradford, Andy Crouch, Peter Reid, Horst Dornbusch, Jeannine Marois, Harry Schumacher, Tony Forder, Candace Alstron, Don Russell, Jason Alstrom and Todd Alstrom.