Regionality is the passion of Kemker Kultuur from Alverskirchen near Münster. The brewery not only pursues the theme by using regional raw materials, but has made it a concept to revive the local specialties of the last centuries. In the course of the renaissance of old, long-forgotten beer styles, however, old, long-forgotten ingredients had to be tracked down. In order to get as close as possible to historical recipes, Jan and his team went in search of traditional types of grain from the region. They soon reached their limits and had to realize with regret that there were no farmers who cultivated old varieties.
But Jan would not be Jan if he had given up at this point. Instead of throwing the gun in the proverbial grain, he looked for allies: together with the local Chamber of Agriculture and friendly farmers from the Frecklinghof organic farm, he set up a project to cultivate the almost extinct black peacock barley. This historic grain is less productive than modern varieties and has therefore been forgotten. The brewery revived the variety for its beers, although it took a few tries to get a good harvest.
With the fruits of their hard work, the brewers brewed, among other things, Aenne, a Belgian-inspired saison that tastes of sponge cake, mint and iced tea with freshly squeezed lemon.
Kemker KultuurWater, barley malt, hops, yeast
