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The tradition of home brewing comes from Franconia and dates back to the beginning of the 19th century. During this time there was an agreement between farmers and breweries: the farmers could give part of their barley to their trusted brewery and in return they would receive a corresponding amount of beer. The breweries malted the grain and converted the amount delivered into beer. When the barley juice was finished fermenting, the farmers could pick up their share and let it mature in their own cellars at home. Lower taxes were levied on home brew beer, so all parties involved benefited.
Nowadays, the custom of home brewing has almost died out. Some breweries are reminiscent of the beautiful tradition with home brew beer. For the sake of practicality, however, this beer has already been stored and bottled.
The Upper Franconian Günther-Bräu has such a home brew beer, which is still produced today according to a recipe from 1840. The strong golden beer has an alcohol content of 4.8% in the glass and smells of sun-kissed grain. The initial sip tingles on the tongue with sparkling carbonic acid and robust grain. A masterful balance between soft malt and fresh hops make the Hausbrauer Vollbier a tasty treat for every day.
Even if you can no longer have the Hausbrauer freshly filled into your own barrel, this example from Günther is still a lot of fun!
Günther BräuWater, barley malt, hops, yeast
