How to brew a Franconian house beer?

Beer recipe and brewing process

An article by

Marius Hartmann

Head of Concept Brewery, brewing recipes, product development

The BarthHaas Campus Concept Brewery is the ultimate taste workshop in the beer world. Here, the BarthHaas taste experts combine rich brewing experience and genuine passion for hops with state-of-the-art brewing technology. Time and again, customers and partners visit the brewery to put new beer visions into practice together. This is also the case with "Die Wirtschaft" from Nuremberg.

Beer creation for "Die Wirtschaft" in Nuremberg

We were asked to create a house beer for the new Franconian pub on Nuremberg's main market square. It was to be called "Freidla" and perfectly complement the regional gourmet craft and culinary traditions. We implemented the project together with the Nuremberg brewery Schanzenbräu, which made its large brewing plant available to us and took over the bottling in the practical 0.33 liter bottles.

Franconian beer recipe

But let's start at the beginning: First, we started developing the recipe. Our goal was a beer that tastes like "more" but is still based on a typical Franconian lager. How do we achieve this? With a good portion of Franconian hops! For the "Freidla" we used Spalter Select, Spalt Spalter and Hersbruck aroma hops. The hop varieties provide the intense hop aroma and a fine, tart bitterness. In addition, brewing malt from Bamberg was used, namely Pilsner malt and Munich malt, the latter providing a darker, more intense amber color. All in all, then, there was no skimping on raw materials, because the rule is: more hops and more malt = more flavor.

Brewing beer at the BarthHaas Campus Concept Brewery

Together with my brewing colleagues Lorenz Schareina and Lennart Paul, we set to work. In a nutshell, we go through the following steps when brewing beer:

  1. Grinding: The malt is ground into small pieces
  2. Mashing: The ground malt is mixed with water and heated
  3. Lautering: The spent malt is removed from the wort, the fermentable part of the mash.
  4. Boiling: Hops, in this case hop pellets, are added to the wort and boiled at approximately 100 °C
  5. Cooling: The wort cools in the fermentation tank before the yeast is added at the end

The team from "Die Wirtschaft" was allowed to be there live when their beer was created in our BarthHaas Concept Brewery. Of course, we also tasted it at the end! First, we brewed 80 liters on our campus, then another 2,000 in the large facility of Schanzenbräu, which also took care of the bottling.

Unfiltered Franconian beer

The result of our Franconian taste cooperation is a beer full of character with approximately 5.2% alcohol and an original gravity of approximately 12.4°P. But what makes the "Freidla" such a special taste experience? The beer has not been filtered and is therefore natural. This leaves more flavor in the beer. In addition, it was matured extra long over 5 weeks before it was bottled. This means that it is no longer as cloudy as other cellar beers. We are proud of this cool joint project and are already looking forward to having a "Freidla" at "Die Wirtschaft".

If you also have a beer vision that you want to bring to life with our taste experts, contact us at brewingsolutions@barthhaas.de

An article by

Marius Hartmann

Head of Concept Brewery, brewing recipes, product development

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