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New brewery: Brauhaus Binkert, Breitengüßbach

Posted by Gerhard Schoolmann on 2012-08-07 08:37:02

The information, that also international styles should be brewed, I have heard in an informal talk in the Café Abseits. But he has also said, that the brewery will focus on regional incredents. They use only franconian malts (from franconian grains), franconian hops (Spalt, Hersbruck). They have a small own hop garden. They heat with franconian wood (pellets). They use organic electricity. Bottles: Fa. Wiegand (Steinbach), Bierfilz: Fa. Goetz, Nage)). Kronenkorken: (Fa. Rauh, Küps). Brewery machines: Kaspar Schulz, Bamberg. Binkert says: "Aus Amerika entwickelte sich in den letzten Jahren durch die Entstehung von zahlreichen neuen Kleinbrauereien ein Gegentrend zu dem Einheitsgeschmack der Großbrauereien. Auch in Deutschland und Bayern entwickeln sich derzeit neue Geschmackskreationen. Unser glanzfein filtriertes Amber Spezial ist die fränkische Antwort auf diesen Trend." The answer on international trends (p.e. USA) is to brew innovative franconian beers, p.e. with cold hoping. I think they will try a strategy similar to Andy Gänstaller: innovative beers for a national and international distribution and local beer styles for the locals. You have to see, that as a senior employee of Kaspar Schulz Mr. Binkert has a good knowledge about the international trends. It will be interesting to see which way they go.

Followups:

New brewery: Brauhaus Binkert, Breitengüßbach by barry on  2012-08-08 01:30:45

Cold-hopping, Local Sourcing by Nick B. on  2012-08-08 02:29:53