| ja | nein | |
| Ausschank |  | |
| Wirtshaus | | |
| Biergarten | | |
| Pension | | |
| Brauereiführungen | |
Brauhaus Binkert (Oberfranken)
Franconia, the Main River and the Seidla – Mainseidla. At first glance classically fränkisch, at second glance extremely young, innovative and a real asset for the beer country Upper Franconia. In Franconia, an own brewery belongs like the church in the village. In Breitengüßbach, in the Upper Franconian district of Bamberg, this was not the case for a long time. It wasn't until 2012, on the occasion of the community's 1200th anniversary, that master brewer Jörg Binkert built a new brewery, including a taproom and hop beer garden, right next to the Main cycle path. Since then, the finest beer has been brewed here – using state-of-the-art technology, regional ingredients and selected flavors. At the beginning, the range of beers was classically fresh with the „Mainseidla“. And everything at Binkerts still has to be classically fresh: Ingredients, flavors, yeasts, bottles, crown corks, packaging and energy, for example. Nevertheless, Jörg Binkert had completely different plans in mind from the very beginning. He wanted to bring a breath of fresh air to Franconia's beer landscape with new, innovative beer varieties and craft beers. This initially blew Jörg Binkert starkly in his own face, but in the meantime the brewmaster has also made a name for himself with craft beers such as the Mainseidla Amber, Porter, IPA, Brown Ale or Pale Ale. The brewery currently offers a total of ten different beers. They are all very well received by customers. Plan aufgegangen, we would say.
Binkert - Brewery to join
Have you ever stood at the brew kettle or been there during the bottling process? With Jörg Binkert that goes. Anyone who wants to know more about brewing beer can not only look over his shoulder, but also lend a hand themselves. The only prerequisite is that you have to register with the brewmaster in advance via the website. Simply standing on the mat is not possible.
Home für Gypsy Brewer
What began a few years ago with a request from brewer Jeff Maisel is now almost a tradition at Brauhaus Binkert. Gypsy brewers, i.e. itinerant brewers who do not have their own brewery, can use the brewery's brewing equipment and brew their own beer specialties there. This is a great service that has long since spread among Gypsy Brewers. For Jörg Binkert, too, the presence of colleagues is a real benefit: the brewing facilities have a higher utilization rate and many new, innovative ideas are generated through the joint exchange.
Gemütlicher Ausschank und Hopfenbiergarten im Brauhaus Binkert
Summer in the beer garden - with a freshly tapped beer and in a cozy atmosphere. It's simply wonderful in the Hopfenbiergarten, where you can even bring your own snacks in keeping with the old beer garden tradition. A total of 100 places (many of them rainproof) invite you to take a break and enjoy a Seidla right next to the bike path. Or even more...
Web presence of Brauhaus Binkert: Brauhaus Binkert
Brewmaster and beer sommelier Jörg Binkert in interview
How did you get into brewing and how long have you been brewing?
Actually I should have become a pharmacist. But my father has seen that the „Bräu“ also leaves an honorable impression on people. So I was able to dedicate myself to the classic career with an apprenticeship as a brewer and maltster, followed by a degree in brewing. I have been drinking beer ever since I can remember. Beer I brew since my youth.
How many types of beer are brewed with you and why just these?
We brew classic fränkische beers, but have set out to further enrich this culture through innovative careful reinterpretations. Our Amber and our Porter were popular from the beginning. Then, when Cascade was also grown in Spalt, we were also able to reach for the classic Pale Ale and IPA (Indian Pale Ale). Our newest horse in the stable, however, is the Pilsner. We've been saving that one for a long time. The trend toward pale beer is unbroken - but there are more and more connoisseurs who are drawn to a hop-flavored, thoroughly tart taste. In our bar, we have ten beers on tap, which is already a novelty for Franconia. In addition, we offer ten other beers from our contract brewing segment. We have a considerable variety to offer and can proudly claim: All brewed here!
What makes für you a really good beer?
„The most important characteristic of beer is the thirst for a second“. This also applies für craft beer. There is nothing more to say about it.
What attracts you to brewing beer? Why do you love this craft?
It remains the fascination of making everything possible from four raw materials. The Verrückteste on the subject of beer is that it actually tastes always. That's why we love this craft so much. And what we can't make ourselves, we have to sell. That was the motto of our brewery founding ten years ago now.
How long have you been brewing? Which traditions and values are important to you to preserve, which new ones come für you in addition?
2012 we have us on the green meadow our dream of our own brewery erfüllt. So we brew actually out of passion. That's why the purity law is very important to us, but also the willingness to try something new. We are currently working on a Barly wine, which is not called beer, and our own whisky. All from the world of malt. And many people still don't know what malt is. There is still a lot to tell.
Where are für you currently the biggest challenges?
We need empties. No kidding. Please bring back the boxes.
Which activity makes you particularly fun in the brewery?
Of course, the beer boiling in a brewhouse of Kaspar Schulz from Bamberg, the oldest brewing machine factory in the world. Bottling is no fun at all. So we're glad to have such good partners.
Do you provide training? And what must bring a brewer of tomorrow?
Für a brewer training is our company too small. The brewer of tomorrow must be fit in any case in the automation technology. Since the trappings are becoming more and more. And: „The brewers start cleaning where the housewife stops“. This is a little side hustle among brewers.
Last but not least: your favorite beer / favorite beer style and what dish tastes best to you in addition?
Unbeaten two to three Helle or more. If it is only one to two dürfen, gladly a characterful Pils. Preferably to a pair of (medium) fränkischen Bratwürsten, coarse and with marjoram!
Fotos: SchmelzFotodesign