Brauerei Schroll (Oberfranken)
Wild rock massifs, mysterious caves, mighty castles, lovely valleys and the highest density of breweries in the world are just a few reasons why Franconian Switzerland is so popular. The Schroll brewery is very centrally located in this area of Upper Franconia, and even in front of the brewery you can admire some beautiful rock massifs. However, the view of the beautiful landscape is quickly diverted when one sees the beautiful and rustic brewery premises of Schroll Brewery. A wonderful aroma rises to the nose. Is it the deliciously sweet smell from the brewery or the aroma of fresh, genuine home cooking coming from the guest room of the brewery restaurant? Master brewer Georg Schroll brews wonderfully sweet beer with a passion for craftsmanship in his freshly brewed microbrewery, of course not in the first generation. Yes, that is what the Schroll brewery has been doing for more than 100 years. The experience and passion is perfectly complemented by brewing technology that has become modern in the meantime. The result is a classic country beer, unfiltered natural wheat and a hoppy, modern Helles, as well as a seasonal and strong Bock! By the way: The Nankendorfer beers can be bought (almost) only in the brewery and the brewery restaurant. Webauftritt der Brauerei: Brauerei Schroll
Brewmaster Georg Schroll in interview
How did you get into brewing and how long have you been brewing?
The Schroll brewery has been firmly in family hands since 1848 – I practically grew up with brewing. In 1986 I started my apprenticeship with my father, 1988 übernommen the business. Since then I have been the sole owner and managing director. Of course, I have support – also from my family.
How many types of beer are brewed with you and why just these?
Currently, we brew a total of fünf types of beer. Our first beer was a country beer, with a rötlichen color. Since in Franconia most beers are colored rather semi-dark, our country beer has always been something special. In 1996 we added Bockbier to our range, in 2001 a Helles, in 2015 a Weizenbier and a naturally trübes Pils.
What makes a really good beer for you?
Beer that is cold fermented, has had a long storage time and was not pasteurized before bottling tastes especially good to me.
What excites you about brewing beer? Why do you love this craft?
If you like me „with beer“ groß has become, the brewing craft already as a child to know and even likes to drink a Seidla, you can only love the craft. What particularly appeals to me about this profession is that you can work creatively. From technology to production - you can experiment an incredible amount and also give the beer an individual character.
You've been brewing since 1848. Which traditions and values are important to you to maintain, which new ones are added for you?
Get I möchte in any case the traditional production, so the brewing craft. But an important concern for me is also the direct contact and exchange with customers. On the other hand, a fast pace of life has developed in our lives, which brings with it many new demands. How all these are to be estimated and which new values remain at the end – I do not know it at present.
Where are for you currently the biggest challenges?
In the quality assurance and marketing and: in the new consumer behavior.
Which activity makes you particularly fun in the brewery?
I do not have a favorite occupation in the brewery. I love my job, with everything that goes with it.
Do you provide training? And what must bring a brewer of tomorrow?
Prerequisite für a training company is that in the company a master and a journeyman are tätig. This we do not fulfill and consequently do not count as training companies in the brewing trade. Nevertheless, anyone who wants to become a brewer should have stamina.
Last but not least: Your favorite beer / favorite beer style and what dish tastes best with it?
Beer must simply taste good to me. Since variety or style play as good as no role. My favorite dish? As a true Franconian may not be missing to the beer Schäuferla.