The unsold bread is dried and ground into bread crumbs before being added to spring water, yeast, hops and barley malt in the brewing kettle. It replaces up to a third of the brewing salt and is converted into fermentable sugar during the brewing process. Per 100 liters of beer about 8 kilograms of unsold bread are processed.

The result is an amber and tasty specialty beer. It is brewed with bread, which Swiss craft bakers have made in the traditional way. This is good for the beer, because the bread contains many unique flavors that have developed during the dough maturation and in the oven.