Inside the barn, which was built in 1954, stands today a new microbrewery from Premier Stainless Systems. The brewery consists of a total of 11 tanks. A pot, a boiler, a hot water tank, six fermentation tanks and two clarification tanks. Four fermentation tanks hold 1150 liters and two hold approximately 2500 liters. Much of the beer is fermented in these tanks, under controlled conditions. In the basement under the new part of the barn, beer is stored for oak barrels of different sizes. This basement was built in 2016 along with the new part of the barn. Today, there are about 130 oak barrels with both beer and cider for storage and concoction. The barrels are used before for wine production, bourbon and rum. They come from different parts of Europe and the United States. On the third floor of the barn is an open tub. In the autumn, when the weather is right, we brew beer that is spontaneously fermented with wild yeast from the air at Lindheim. The brewing process itself is different from our "regular" beers. We use a different type of malt, raw wheat, old hops and a different spoon method. After cooking, the wort is cooled in this open tub called a "coolship". Here, wild yeast is caught on the surface of the wort. When the herb is 18 degrees, it is transferred to used oak barrels for both fermentation and storage. This process can take several years. The magical air of Lindheim is full of mysterious microbes and yeasts that are suitable for creating something unique from our region.