From Hefe Weizen and Maibock to Doppelbock and Lager galore, when you think of Germany, you think of great beer and food. With over 400 years of history rooted in brewing fine beers and serving Bavarian and German culinary delights, the Hofbräuhaus of America brand has been growing rapidly since becoming a franchise in the U.S. in 2003. By Elice Morgenson
From Hefe Weizen and Maibock to Doppelbock and Lager galore, when you think of Germany, you think of great beer and food. With over 400 years of history rooted in brewing fine beers and serving Bavarian and German culinary delights, the Hofbräuhaus of America brand has been growing rapidly since becoming a franchise in the U.S. in 2003.
“The way a Hofbräuhaus sets its cuisine apart from any competitors is the variety of many traditional German and especially Bavarian dishes,” explained Stefan Gastager, president of Hofbräuhaus of America’s franchise division. “Many of the food items – and the way they are prepared – you would only get to taste when you visit Germany.”
If you want to get a taste of authentic traditional Bavarian tavern culture, you have come to the right place. The signature Weisswürste dish boasts Munich’s renowned white sausage made of veal and pork, poached or grilled with a freshly baked pretzel and sweet mustard. The traditional Jägerschnitzel features a tantalizing pork cutlet topped with creamy mushroom gravy, bacon and onions. The tasty dish is served with a side of cranberries and homemade Spätzle. If you have room left after your scrumptious meal, do not forget to try the famous Schwarzwälder Kirsch Torte, a traditional black forest chocolate and sweet cream layer cake.
Franchisees will find a perfect fit for their investment with the four proven franchise concepts offered by Hofbräuhaus of America. The largest model, the “brewpub” concept, features a Bierhalle, Biergarten and on-site microbrewery, where original and seasonal beer varieties are brewed according to German Purity Law, dating to 1516. This concept most closely resembles the original Hofbräuhaus in Munich for a truly authentic experience. Five of the six Hofbräuhaus locations that are open in the United States are brewpubs.
Other models, such as the large and small restaurant and Hofbräu express, offer options for a smaller footprint and can be more easily integrated into an existing commercial space. While these models do not have an on-site microbrewery, all beers are imported directly from Munich, Germany, and the authentic cuisine can be custom-tailored for each location.
Elice Morgenson