Brauscheune Rumpelstilz

About

When the skilful Rumpelstilz cooked his beer alone over the fire in the forest, he must have had a large number of wild herbs in his brew, which released him from his loneliness. Today it is taboo, we only cook our seasoning with water and various malt and hop varieties. In the middle of the brew barn are the pan and lauter tun of the smallest brewery in our area. On the day of the bride, the kettle steams and a familiar malt smell wafts through the entire restaurant. Then you are welcome to go to the brewer and take a look in the pots and maybe also learn why beers turn so black and others don't just 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 maintains a clear malt taste and a surprising hop aroma on the finish.