Many men and women enjoy beer. But very few have ever thought about how this delicious drink is made.
Those interested therefore have the opportunity at regular intervals to be initiated into the art of beer brewing by the Fürstenwalder Braufreunde eV.
There was another opportunity to do so on August 12.08.2023, XNUMX in the unique brewery museum in the town hall cellar of Fürstenwalde an der Spree, which is run by the brewing friends.
The 9 male participants were welcomed by “Krüger Kersten” and the club chairman Bernd Norkeweit in traditional costume.
The brewing course begins in the magnificent, medieval vaulted cellar with a hearty candlelit breakfast, during which the first beer can be tasted. This is accompanied by vivid explanations by "Krüger Kersten" about his beer dispute with the competition and the authorities in 1516, which he did not survive.
The first information also included the history of the town hall since the Middle Ages, the long-term use of its vaulted cellar and the founding of the town hall brewery in 2012. This new brewery continued the town's 565-year-old, documented brewing tradition.
And then we moved on to the brewing process in a brewing pot with a capacity of 40 l/brew, which would fit well in a home kitchen.
Together, the barley malt was crushed in accordance with the German Purity Law in order to make mash with the warmed water. The starch in the malt was converted into sugar by maintaining various, increasing temperatures and breaks, known as rest periods. During the subsequent lautering process, the solid components, known as spent grain, had to be separated from the liquid, the wort. While the wort had to boil for a longer period of time, the separated spent grain can be used for baking bread or as animal feed.
The resulting wort hardly tastes like beer at first, as it is a sweet solution. Only by adding selected types of hops does the wort get an idea of the taste of beer.
While the wort was boiling, the brewing course participants had the opportunity to enjoy a hearty meal in the original Zunfthaus 383. The narrowest house in Fürstenwalde, not far away on Tuchmacherstraße.
Strengthened by a baked knuckle of pork and full of energy, the last hop additions were made under the guidance of “Krüger Kersten” and then the wort was once again separated from suspended matter and the hops.
And there was always the opportunity to enjoy the various delicious beers from the Rathausbrauerei in a fun group of like-minded people.
Since the wort needs to be cooled before the yeast can be added, this important process could only be completed after the brewing course by “Krüger Kersten”. At the appropriate temperature, fermentation then takes place over a period of around 4 weeks to produce an unfiltered, delicious and individual beer.
It should also be mentioned that the exclusively male course participants that day were also able to bake their own delicious spent grain bread.
Whether for men or women, as a birthday present or voucher; these brewing courses from Fürstenwalder Braufreunde eV are the ideal opportunity to delve into the secrets of beer brewing in a convivial atmosphere with all-round service.