Right now we can only produce very small batches and the beer was sold within 3 days. We want to change this state with moving the brewery and increasing the capacity of our brewhouse and barrel program. In the same time we will work even harder to use more local products and support biodiversity. For example we will grow an ancient barley variety called „Kaisergerste“, grow more landrace hops and we will expand the existing apple orchard with very special varieties.
Besides the special ingredients, our yeast culture makes our beers and cidres so special. We don’t use a pure cultured yeast, instead we ferment our beers with different wild yeasts (wild Saccharomyces sp. and Brettanomyces sp.) and lactic acid bacteria. These yeast cultures inoculate the beer in the natural cooling process in our coolship or are on the skins of the fruits. Our beers and cidres ferment between 2 months and 1,5 years on the lees.
We will turn the 100 years old farmhouse into a brewery where people and our yeast cultures feel happy. Our goal is to revive the Münstersch Altbier, our local sour beer. More than 80 barrels will be filled with the Münstersch Altbier, where it can ferment and mature for a good year. We will open the brewery for workshops, tastings and farmyard sales. We like to get asked your questions and you can truly feel farmhouse brewing!
With your help we can pay off part of the necessary equipment. In return you will be part of one of the most ambitious brewery projects and you will receive a personal Thankyou! You don’t want to get your Thankyou via courier, instead come to brewery and pick it up in person? Sure, no problem. Because we are saving shipping costs, you will get a glass of beer on the house.
