Although today the liquid gold ages in ultra-modern tanks, back then it was stocked in rock-caverns at the “Distelberg” (a nearby mountain). Consistently cooled, the precious beer has achieved its special aroma over and over again for 150 years. What was true then is still true today: the long and cold ageing process is a fundamental requirement for a real Hachenburger as well as the use of high-grade raw materials. The discovery of a natural spring in the nearby Rothbach valley became a further key to the Hachenburger success story. Even today, the pure, soft water is the perfect basis for brewing a pilsner beer. In 1902, Heinrich Schneider could thus proudly announce to his customers that he would from now on be delivering to them a superb pilsner.