First recorded reference to the Schlossbrauerei (castle brewery) Moos relates to the handover from Stephan Trainer to his son-in-law Johann Albrecht von Preysing.
A large fire destroys the brewery, agricultural buildings and castle. Restoration by Count Warmund von Preysing starts with the brewery and the agricultural buildings. The castle is not completely restored again until 1636.
Count Georg von Preysing hosts the Mooser Laubhuetten festival, Volksfest with a large agricultural show. This festival attracts tens of thousands of visitors. In the midst of the recession after the First World War the Schlossbrauerei Moos erects the first festival tent at the Straubinger Gäubodenfest.
Count Ulrich Philip von und zu Arco-Zinneberg combines all breweries owned by the Count's family under the name of Arcobräu. The so-called Schlossbrauerei Moos becomes the headquarters.
The Mooser Pfingstfest (Whitsun festival) is established. Today it is one of the most prestigious equestrian events in Bavaria. The harmonious mixture of equestrian sport and the traditional community fair has made the Whitsun festival in Moos famous beyond the village, attracting regional and supra regional visitors in the thousands.
Several breweries in Schwandorf, Straubing and in the Bäder triangle are incorporated into Arcobräu over the years which leading to an expansion of the distribution area.
A new wort boiler—Schonkochsystem—is installed, giving the brewery some of the most sophisticated modern brewing equipment in the world and decreasing energy consumed by boiling process by 15%.
A state of the art de-alcoholization plant is installed to cover the increasing request for flavoursome non-alcoholic beer products. A new bottle washing system is also purchased.
About 70 employees produce 140,000 hectoliters of beer annually, in addition to the main sales area of Lower Bavaria Arcobräu products are currently sold throughout Germany and exported to Europe, USA and Asia. The seven major festivals of Lower Bavaria today are celebrated and enjoyed with Arcobräu products.
The capacity of the fermentation and storage cellar is expanded and a new bottle filler with 3-fold pre-evacuation is installed to further improve beer quality through the bottling process.
