Where small-scale breweries kept on disappearing, the Swinkels family managed to keep up by continually responding to changes in the market. For example, in 1925, the Swinkels brothers decided to switch to bottom-fermenting beer (pilsner), despite the fact that it was more common at that time to brew top-fermenting beer. A milestone that prepared the brewery for the future.
In order to remain assured of the very best quality, the Brewery Bavaria opened its own malt house in 1934. Since the beginning of the nineties, Brewery Bavaria also has its own natural mineral water source. This, in combination with its own malt house, means that almost the entire production chain is in-house. The brewery is thus assured of a consistent quality of its beers.
Bavaria Brewery has managed to acquire leading positions in niche markets over the years with various product introductions. As the founder of the completely alcohol-free beer, Bavaria has risen to a strong position in the Netherlands but also in other parts of the world. For example, in 1978, we exported the first alcohol-free beer from Bavaria Brewery to the Middle East. Not in the least because of the religious background in that region. The brewing method that Bavaria uses for its alcohol-free beer products is still unique in the brewing world. In 2010, Bavaria introduced the first alcohol-free white beer to the Dutch market, revitalising the alcohol-free market that had been stagnant until then.
Since 2007, Bavaria has been led by the 7th generation of the Swinkels family. This generational exchange was crowned with the introduction of Swinckels' Superior Pilsner.