Rumpelstilz Brauscheune
When the skillful Rumpelstilz boiled his beer over the fire alone in the forest, he probably had a variety of wild herbs in his brew that relieved him of his loneliness. This is taboo today, we only cook our wort with water and different types of malts and hops.
In the middle of the brewery barn are the pan and lauter tun from the smallest brewery in our area. On brewing day, the kettle is steaming and a familiar malt smell wafts through the entire restaurant. Then you are welcome to go to the brewer and take a look into the pots and maybe find out why some beers turn so black and others not only taste bitter.
After fermentation, our beers are served unfiltered with a high content of proteins, vitamins, minerals and traces of yeast.
The real freshness of our beers has a clear malt taste and a surprising hop aroma on the finish.
Author: Caroline Porsiel
