Schloßbrauerei Reckendorf Georg Dirauf GmbH & Co. KG
The first origins
The location of the former Reckendorf Castle was located where the large church festival tent stands every year today. It is very likely that Eckart von Schefstal, who was attested as early as 1349, was the builder of the first palace complex.
Documents from the Bamberg and Würzburg state archives show that from 1597 onwards – perhaps even earlier – the castle property was equipped with a bar and brewing license, which has existed and been exercised uninterrupted since that time.
The castle complex experienced an eventful history in the following centuries. It was completely destroyed in the Peasants’ War in 1525. In year
Barely rebuilt in 1535, from 1552 onwards it became a welcome object of looting by the notorious Margrave Albrecht Alcibiades. Over the course of the 19th century, the moated castle fell into disrepair and was finally completely demolished. Only the brewery and restaurant remained. In 1926, the property finally came into the possession of the Episcopal Cathedral Chapter of Würzburg as a donation.
Quality for the consumer
The beer specialties from the Reckendorf Castle Brewery are brewed exclusively in accordance with the “Bavarian Purity Law of 1516”. The castle brewery only uses selected, high-quality raw materials to produce its beers, brewing water from local wells, hops from Spalt and the Hallertau, and malt only from Franconian malthouses. The yeast is produced in the brewery itself.
In the brewhouse, the brewing water is mixed with the malt meal – the mash is created. Protein and starch in the malt are broken down by enzymatic processes. After lautering (removing insoluble components), the wort is boiled with the hops. The wort is then cooled to 8°C, aerated sterile and brewer’s yeast is added. The malt sugar formed during mashing is now fermented into alcohol and carbon dioxide in the fermentation cellar. This process takes about a week. The young beer then matures in the lager cellar for around six weeks until its taste is perfect.
Except for our yeast-cloudy beer specialties (wheat beer and cellar beer), all types of beer are filtered to a fine shine, which means that the remaining yeast and cloudy substances are removed. Finally, our beer is filled into sparkling clean bottles and kegs.
Author: Caroline Porsiel
