Beer consists largely of water. It is therefore logical that the quality of the brewing water is decisive for the quality of the beer. Raimund Linzer, the master brewer at Hirt, goes into raptures when you ask him about his brewing water.
While many breweries first have to treat their water, the excellent Hirt water can be used quite naturally. The 24 "Hanslbauerquellen" springs from the water protection area on the slopes of the Lorenzenberg directly opposite the Hirt brewery have an average hardness level of 6.5. This value makes any water treatment to optimise the hardness level superfluous, apart from the legally prescribed sterilisation of the water using UV light. Very few breweries enjoy this advantage nowadays.