European Brewing Tour - Week 1 Wednesday

I like to call it Bamburgin. Thats what we did on Wednesday. First stop was the oldest brewing equipment manufacturer in Germany and one which has a large influence in the US craft beer scene as they make systems which fit the needs of small and mid size breweries.


The only picture I got of this shop. We took a nice tour through their facilities and had a really good presentation. I know that a lot of the guys had been looking forward to visiting this place and were impressed with the attention to detail and the personal touch that the company adds to its clients. It is clear that they are not only interested in selling you a product but also in your specific needs and can help you solve very specific problems. They have been around for a very long time and for good reason! Hopefully one day I will be giving them a call as a customer.

Second stop was to the world renowned specialty malting facility at Weyermann. Weyermann can easily be described as the premier specially malting facility in Europe and it would be accurate to say that Briess is the Weyermann of the US. The different between specialty maltsters and base maltsters is the ability to create unique flavors by kilning the malts at different temperatures for different periods of times or by using malt roasting drums. The awesome caramel, chocolate, coffee, toffee, and roasted flavors attributed to certain beers are what these guys specialize in. Ohh ya, you could call it a malting castle because it is...


They do have some serious branding going on. You will see an exuberant amount of yellow and red at this place. Every employee is wearing red and yellow and virtually everything is painted red and yellow too. As with the other production facilities, we weren't allowed to take photos in most of the facility.


Bags and bags of Weyermann specialty malts!


Nice outfits gents.


They have a sexy little test batch system from Kaspar Schulz. The cool part about malt and hop producers is that they are as interested in trying things as we are. They are more than welcome to help experiment with you and show you some of the cool stuff they have done by experimentation. They are vital in recipe development as a resource and partner. They are as into making beer as brewers are and they take extreme care in preparing the malts so we can make the best beer possible.

Location:Bamburg