At the beginning is the idea. Do I want a beer which originates from a well-known style? Am I trying to revive a style which has sunken into oblivion? Shall I try something completely new? The creation of a beer often takes years in the process.
How much original gravity of the wort, how much alcohol do I want my beer to have? What do I imagine the aroma, the flavour profile to be? Brew by brew, by brew we slowly develop our ideas in our very own trial brewery.
Besides uncountable little components there are three main ones: malt, hop, yeast. The malt comes in more than 50 varieties. The chosen amount and variety influences the final character of the beer as much as the preparation process.
The hops infuse the beer with bitterness and aromas. There are more than 100 varieties available around the globe, each with a distinctive profile. That is a science in its own right. The same as with the malt, the processing crucially influences the final taste. This is why we like to incorporate the ‘Dryhopping’ in our process to infuse our beer with as many aromas as possible.
For the fermentation we exclusively use strains from our own yeast bank. This demands a high level of sensitivity. Assisted by continuous quality control, the right yeast strain and right fermentation temperature are being identified in our own laboratory, as they have significant effects on the aroma too.
By utilising barrique-storage in new casks or ones which had previously been used for wine or spirits, we add distinctive aroma components to our more complex beers. This is a process of trial and error until the right kind of storage is found.
The ‘blending’, the mixing of
several brews takes sensory expertise. This process is applied when the
continuity of a beer has to be guaranteed or when a completely new direction
has to be taken.
three most important ingredients come last: patience, patience, patience.
Patience, which our guests only have to maintain whilst their beer is being drawn.