The history of
At the Hallertau Hop Centre we have perfected our knowledge of hop cultivation, hop harvesting and hop processing over generations. Today we operate one of the world’s most modern harvesting centres here in the Hallertau. To do this, we use innovative technologies, some of which were developed in-house. We have the know-how, experience and high-performance equipment to supply hops of consistently high quality. This combination of tradition and efficient production makes us a reliable partner for the most important international hop buyers.
The great vision of Johann Brenner and his team: to continue the impressive and long-standing family history of the farm and to prepare it for future challenges with sustainable concepts. One focus here is the ecological orientation of the farm. Every step in the process, from cultivation to processing, must be geared to the special requirements of the hop crop. Only in this way is it possible to continue to guarantee the exceptional quality standards of Hopfenzentrum Johann Brenner.
We’re getting to grips with it. The team from the Johann Brenner Hop Centre.
The special features of a traditional family business are reflected in the human values that are held so dear at Johann Brenner. Respectful interaction with each other is the be-all and end-all in daily work. Everything is discussed openly and honestly here. Personal needs are taken seriously at Johann Brenner. And here, new ideas are accepted and implemented with enthusiasm. This mutual appreciation is the secret of the long-lasting success of Hopfenzentrum Johann Brenner in the Hallertau. And nothing will change in the future.
Gabriel HaicuForeman, Agriculture
Niculina HaicuHome economics
2022: Isaak PlaissantTrainee/French student of agricultural science
2019: Damien MettaisTrainee/French student of agricultural science
2019: Ignacio HuarteTrainee and brewer from Chile
2018: Luis BogensbergerTrainee from Staffelsee
2018: Gebrüder PertsenidesInterns and brewers from Greece
2017: Philip ErharterTrainee from Austria
2015: Clara WagnerTrainee from Freising
2017: Valentin BaumannTrainee from Bodensee
2015: Dania Martinic KortsTrainee from Chile
2015: Claudio CeballoTrainee from Chile
2013: Lukas ReithStudent from Weihenstephan-Triesdorf
2014: Sean MahonTrainee from USA
2012: Manuel SchlickenriederStudent from Freising
2012: Martin Alejandro TommTrainee from Chile
Welcome to the family. Secure a traineeship now.
Become part of our “hop family”. Learn the basics of hop cultivation from experienced experts. Work with us in the midst of beautiful nature. We also show you how we use innovative technology to harvest the hops and prepare them for processing. So you can not only expand your knowledge, you also experience the togetherness of daily farm life. In addition, an agricultural internship in our modern harvesting centre is for many the start of a great career. Some of our former interns from all over the world have started a hop production in their own country. Would you also like to take your chance with us? Then we look forward to getting to know you!
Honest, sustainable, together.
We live in a beautiful landscape. Wonderful personalities work together on our farm. For us, it is crucial that everyone does well here: the people, the animals, the environment. That is why we only use excellent raw materials and regional products for our dishes. This includes, for example, meat products from the Schaibmaierhof farm in neighbouring Hettenshausen. There, the pigs are kept on straw with free range and GMO-free feeding. We also buy free-range eggs from Euernbach and organic potatoes from the Haunz organic farm in Pörnbach. Only the best is served at our table. And you can taste that!
Allow me. My name is Nandu.
Our pets and farm animals.
They also bring international flair to the farm: Johann Brenner was one of the first to start breeding nandus in Bavaria back in 1995. The nandu is a large ratite – similar to the ostrich – and originally comes from South America. It can grow up to 170 cm tall and weigh 20 kg. One egg from a nandu has about the volume of 10 hen’s eggs and is suitable for consumption. We use them to make pasta, spaetzle and desserts by hand.