Vitalised brewing water
Our beers have become even smoother at the first sip, the carbon dioxide bubbles even finer, giving the beer a fine-pore, creamier head.
The technique named after Johann Grander, the Austrian who discovered it, works with natural energy, without electricity and without chemical additives.
The aim is qualitative improvement and increased stability of the water. What happens here is ‘information transfer’ from water to water; nothing is added to or removed from the water.
This information transfer constitutes a unique physical phenomenon and was first made usable by Johann Grander in this form in the mid-1980s.
Natural sciences evaluate water according to the ‘three-pillar model’ (chemistry – microbiology – physics). Many water experts know that water also has the power to absorb and store information. In this way water can develop different properties and abilities. For example, two samples of water that are chemically entirely identical can develop different properties.
Here a very important parameter is the internal structure of the water, making it possible to influence microbiological systems and thus contributing to determining the water properties. Until then no importance had been attached to the structure of water in classic science. In contrast this principle has been used in homeopathy for over one hundred years.
Based on the insights and the knowledge of the great importance or the internal structure of water (information structure), Johann Grander added a further pillar to define and describe the quality of water. However, this 4th quality feature – physically as ‘yet’ not measurable – leads to biologically higher water quality.