Before beer sees daylight
By the middle of the 19th century, many of the neighbouring cellars in the Wola district were seasonally filled to capacity with bottles of beer. Church cellars were often used, as they were spacious and well guarded. As soon as the cellars were full, beer production ceased. Sales of beer continued as long as there was stock in the cellars. Once emptied, beer production started again.
Due to the absence of alternate storage methods, beer was a seasonal commodity, being produced from late autumn to early spring, with a break for the summer months. All this changed with the modernization of the breweries at the latter part of the 19th century, when new cooling methods appeared – such as the dry ice that Haberbusch & Schiele brewers learned to produce.
The brewery cellars were used as a vast warehousing facility, originally connected to the malthouse building. It is one of the few surviving parts of the old buildings. Their layout shows, that they have been excavated, and extended many times. Not only has the array of cavernous chambers with gorgeous vaulted ceilings survived, but also the delightful, original and beautiful, vitreous brick work.