The grandchildren still like to drink their grandfather's favorite beer and their great-grandfather liked it too - there are breweries that connect generations. But there are also those who did not survive the generational change, but are nevertheless resurrected. The small Fürth brand Evora beer is a good example of this.
From brandy to beer
The brewery was first mentioned in 1841, but at that time beer was not brewed here, but brandy and spirits were distilled. Johann Heinrich Lederer from Fürth was the boss. The Evora & Meyer brewery was established in 1873. The carpenters Wilhelm Evora and Johann Jakob Meyer bought the bankrupt facility and brought it back to life. Business flourished and Evora & Meyer expanded rapidly. The Evora beer sold particularly well in the beer cellar attached to the brewery. But the beer from Ecora & Meyer was also very popular beyond the borders of Bavaria. At times there was even a branch in Berlin. Until it was taken over by Brauhaus Nürnberg, the brewery grew into one of the largest breweries in the cloverleaf city. After the takeover, Evora beer was sold until 1941, before eventually disappearing into the dusty pages of history books.
Evora beer reloaded
Evora has officially existed again since May 2017. For the second time, the brewery was raised like a phoenix from the ashes and revived. Together with Bierothek® founder Christian Klemenz, Vincent Bartl, master brewer and former store manager of Bierothek® Fürth, developed the idea of reviving the Fürth original. It starts with a light export beer , which was produced on a larger scale together with master brewer and craft beer legend Jörg Binkert from the Binkert brewery . Ariana hops were used for the first time to reinterpret the Evora export beer. Due to the brewery's turbulent history, there were few records of Evora beer's original recipes. However, you know which beers the brewery had in its range and you could understand how these beers were brewed at the time. Based on this, the new recipe was created with great care and attention to detail. Basically a reconstruction of the old classics with a touch of artistic freedom. In order to harken back to old times, an old technique was also used: During decoction, the mash is divided and only part of it is cooked. By dividing, the entire mash tun does not have to be heated. This process was already used in the Middle Ages and ensures a very special taste in beer.
Back to the classic with nostalgia - maybe this will be the renaissance of a Fürth beer great!
