Schloßbrauerei Arnstorf

The founding of a brewery is likely linked to the flourishing court life prior to 1600 and coincides with the era of the rising craft guilds. Establishing a brewery required specialized equipment—such as kettles and pans—as well as containers in which the brew could be stored and kept stable. Monasteries and lords of the manor possessed the necessary land to cultivate the essential ingredients for beer production, namely barley and hops. Furthermore, cool cellars were required for storing and chilling the brew. A reliable supply of well water was also essential, often piped in from a distance through wooden conduits. In this regard, the Arnstorf brewery faced no difficulties; water was supplied by spring chambers located on the Pfarrkirchener Berg—specifically near the “Meier Anderl” property (Förg-Garten) and the Diem estate—as well as by a spring chamber at the “Angerl” (situated beneath the house of “Fükelsberger-Max”). This water served the brewery, the castle, and the agricultural operations at the Lower Castle (*Unteres Schloß*). The original brewing facility was likely quite small. As settlements grew and the number of taverns and public houses increased, existing breweries had to expand; the Count’s castle brewery, therefore, would have undergone corresponding structural modifications. This is evidenced by the large brewhouse and the fact that the brewery once operated its own malthouse. The extensive wooded area (in the upper section) near the Calvary Hill (*Kalvarienberg*) served as a hop garden; it was later relocated to a more sheltered site, spanning the area between the Silichner house, the old boys’ school, the Dambeck-Wolber house, and the *Turngarten* (gymnastics grounds), extending all the way down to the Steinbach stream. The first-mentioned hop garden was converted into a sheep pasture, and much later, this large plot of land was planted with spruce trees. Opposite the brewhouse, a large settling and cooling cellar was constructed, with the brewmaster’s living quarters built above it.

Author: Caroline Porsiel

Caroline Porsiel is a master distiller and liqueurist based in East Ellijay, Georgia. She founded House of Applejay, a fine spirits and liqueur distillery, in 2022 with her mother, Sabine, crafting award-winning products like Applejay from Ellijay, Mt. Frozen Knob Vodka, and Winter Cherry Mountain Liqueur. The distillery won a 2024 Best of Georgia Award and a 2025 Double Gold Medal at the San Francisco World Spirits Competition for its Winter Cherry Mountain Liqueur. As a founding member of the AMBRU Campaign, launched in 2020, Porsiel advocates for the global recognition of American Brandy and Rum. She continues to drive innovation in the craft spirits industry from her active distillery in the heart of Georgia’s apple country.