The Brauerei-Gasthof Bayer, nestled in Theinheim, Lower Franconia, stands as a testament to centuries of brewing heritage, with its origins tracing back to 1718. This historic establishment, now stewarded by Stefanie Bayer, represents a harmonious blend of tradition and future-forward vision. While Stefanie primarily manages the restaurant and office operations, her formal training from Doemens Academy in 2022 ensures she occasionally steps into the brewhouse, continuing a long family line of brewers that includes her uncle Helmut, her cousin, and her grandfather Hermann. The brewery's enduring success, marked by its popular Landbier, attracts a diverse crowd of hikers, cyclists, and beer aficionados from across the region, drawn by the authentic taste and welcoming atmosphere.

The centerpiece of Brauerei-Gasthof Bayer's offerings is their Landbier, a term meaning 'country beer' that defies strict stylistic categorization. Unlike rigidly defined beer styles, Landbier is a product of its specific local environment and brewing traditions, sharing a conceptual kinship with kellerbier. Stefanie describes their Landbier as flavorful, highly drinkable, and semi-dry, with a lighter hue and a more subdued hop presence compared to a pilsner. Despite its nuanced profile, it is often sought after by patrons requesting kellerbier, a testament to its versatile appeal. The brewing process involves a precise 80/20 blend of pilsner and Munich malts sourced from Bamberger Mälzerei, incorporating a multi-step mash with a single decoction. Three distinct hop additions—beginning with high-alpha Herkules for clean bitterness, followed by mid and late additions of Hallertauer Mittelfrüh—contribute fresh, floral notes, culminating in a refreshing, relatively dry finish. This unfiltered brew, with an ABV of 4.7 percent, is served fresh, offering a taste experience that is both rich and crisp, embodying the essence of a fine export lager.

The Bayer family's commitment to quality extends beyond the brewing process to their operational practices and community engagement. They source their yeast from other regional breweries, typically reusing it for five to six generations before introducing a fresh pitch. Their brewing schedule adapts to seasonal demand, with multiple batches brewed weekly during the bustling summer months and a more relaxed pace in winter. The foresight of Stefanie’s grandfather, who installed a crucial underground pipe decades ago, significantly streamlined the integration of their modern fermentation building, allowing efficient beer transfer. Beyond the brewery, the family's influence permeates the village; Stefanie’s father is the resident chef, and her uncle distills brandies from local fruits. The adjacent Pension Oppelt, run by her aunt Elizabeth, offers comfortable lodging for visitors eager to explore the Steigerwald Nature Park and fully immerse themselves in the brewery's charm. While their bottled Landbier is primarily distributed towards Schweinfurt, the pub's traditional steinkrugs pour directly from serving tanks, fostering a strong sense of local pride among regulars. The brewery also produces an amber lager, Knörzla, and offers seasonal and experimental brews, occasionally utilizing hops from their own garden, such as the unique Mandarina Bavaria, adding a contemporary touch to their time-honored craft. This dedication to heritage, community, and continuous improvement ensures the Brauerei-Gasthof Bayer remains a vibrant hub, celebrating the art of brewing and the spirit of Franconian hospitality.