Because brewers are multi-talented people and stretch their feelers out in all four directions in search of inspiration, it can happen that a brewery’s product range suddenly includes items that are not beer. Traditionally, there is a whole range of drinks that are brewed or fermented in a similar way to beer. Some brewers just can’t resist and try their luck with these brews that don’t require any hops or malt at all.
Jan Kemker is naturally keen to experiment and lives this trait to the fullest in his job as a brewer: He makes unconventional beers that are based on the beer-loving past of his homeland, preferring to use unusual raw materials such as herbs, blossoms or fruits and he has a Soft spot for barrel aging. The head behind Kemker Kultuur now uses all these freedoms for his cider. Using apples from regional farmers, he skilfully conjures up his Appelwien, a so-called farmhouse cider, which is spontaneously fermented in wine barrels with the help of wild yeasts on the apple skins and natural cultures. Before the cider finds its way into the champagne bottle, it is first filled into disused red wine barrels and left to mature there for a good while.
Lively, appley and tasty - a very successful experiment!
Kemker Kultuur
