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.
