Wiesenbach-Langenzell: RNZ summer tour in “Germany’s smallest Lohnbrauerei” (Photo gallery/Video) – Rhein-Neckar – Nachrichten en Aktuelles aus der Region

After the “Craft Cell” brewery in Hof Gut Langenzell is in operation, the battle with the winner of the summer tour is fought in other tanks with fresh beer, which was first used for a woman – a problem for all sins.

The brewery

At “Craft Cell” there is no question of a trade in breweries, the own beer brown and vertreibt. Vielmehr can here you yourself a beer idea from Recipe to Drink umsetzen make. Diploma engineer and professional journalist Alexander Büchler founded the same-named company for his year, leased the former Schweinestall of Hofguts Langenzell and set up the Anlage ein here. This is the “smallest Lohnbrauerei Deutschlands”. From a start-up entrepreneur who is the Heidelberger, delicious über gastronomen from the region, where his young people can enjoy their beer friends and professionals, a product of your brauen and abzullen.

For “Craft Cell” Braumeister is a beer sommelier. It is best to store the jewelry and put the jewelry in the cupboard. Während der RNZ-Summertour war here Braumeisterin Naty Neumann and the Kesseln and Bottichen active: The 35 years of their origins in Chile, with their tourism studies, learning about the beer brewery and their own company is associated with the name “Cerveza Neumann”.

If Heimat is in a Ludwigshafener, it becomes the heir to a peculiar plant in the Rhine-Neckar region, such as a festivity at “Craft Cell”. Here is the man from Naty who has come up with: The sympathetic South American reinforcement is not the best with his colleges and power after a super job, but he brings Büchler a new impetus for beer production.

The road to beer

When the RNZ-Leser visits the Hof at 8 o’clock on the Donnerstag morning, the machines are brewing in the fresh Schweinestall – and Naty is ready to be fleißig am Vorbereiten. Empfangen is formed by the Gruppe von Brauer and Biersommelier Achim. If I am one of the most important Arbeitsschritt in der Brauerei: Das Malz is geschrotet. Die Leser helfen dabei, de Säcke in de Mühle zu schütten.

“Wir beiten hier so regional wie möglich”, erklärt Achim: Das Malz kommt aus Heidelberg, der Hopfen – zwecks besserer Lagerfähigkeit in Form von Pellets – von einem Lieferanten aus Spechbach. 120 kilograms of Malz brews 650 liters of beer – it is a matter of mixing, most Kessel fasces. “In the Schrotmühle wird das Malz aufgebrochen”, erläutert er: So wird das Loesen von Stärke im Wasser leichtert.

Once it is in the Maischbottich, the Wasser and the Malz writers will be scraped. The wasser is erhitzt, soda that Malzstärke will gather with Zucker. If the temperature of the “rasten” is lowered – the word at one of the best temperatures – it is so that here the action of the beers is interrupted.

When it comes to the Würze – also about the mashing and fluency – for healthy food, then take care of the Würze in the Maischbottich. Gesteuert is everything in a digital system, the features of the “Craft Cell” app are focused. Now you buy the beer, you will be satisfied with the hops: you will enjoy more hops, the herb will taste the beer behind it.

Make sure you get the right lesson in a handful of hops: Manche set here a powerful Maracuja-Aroma-fest. “Mittlerweile man can quickly achieve all conceivable taste directions with hops”, explains the brewer. If you work with the Whirlpool in the “Whirlpool”, the fluid substances of the zurückgeblijebenen-feststoffen with a hop component will be obtained.

Since the “Whirlpool” has pumped the liquid into the tank, the first phase begins: the battery starts. Often this is a “kaltgehopft”, a special note about his experience. After it had happened, the fruitful beer can be broken down.

The cozy part

If the RNZ summer tourists do not know what they want, if they now have a beer gift, this summer and lower period is indicated how they feel – fresh on the tank. Dazu serves Büchler and Kollegen Weißwurst and Brezeln. “Bierbrauen ist als Kuchenbaken”, says Büchler: “If you have once started, you can not go much further and experience first behind it, it tastes good.” Many anecdotes can be performed if the group’s beer is so exciting that the shape of the shape is displayed.

That’s what the RNZ reader says

So the Gewinners looked behind the scenes of special experiences:

>Ilona Sauer from Spechbach and are Ehemann fruits über a “sehr interestingen” Braukurs: “I am a fasziniert davon, that is so much different writing for beer brauen braucht”, said Ilona Sauer schmunzelnd: “I am not so compliziert vorgestellt.”

>Patrizia Uwira from Sandhausen if its interesting to see how long the process takes. “Aber such whole environment here with the beautiful Hofgut – das passt gut.” A beer that is of course geschmeckt, wenngleich der Genuss so früh am Morgen ungewohnt sei, it said with a smile: “It is also geschmeckt auch auf nüchternen Magen geschmeckt.”

>Simon Schuster and Sebastian Heck from Bammental Take a look at your Summer Tour: Enjoy your time as a Hobby for a beer that you can enjoy and enjoy: “I could leave some fragments and enjoy Antwerp. For my home brewery, it would be natural to see who I am here in silence. those Abläufe funktionieren.” So Sebastian Heck, as the “End-verbraucher” of the products of the Kollegen Simon Schuster, hates “a kind of Vorkenntnisse”, but he has new experiences: “Mir hat is already good geschmeckt and insgesamt hat es mir gut gefallen.” And if so, then this Donnerstag is one of the best ideas to emerge in the 1950s.

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