Kemker Kultuur - Aoltbeer 03-2022 Blackcurrants (750mL)
Sale price
9.156 Ft
Unit price12.209 Ft per l
Prices include VAT.
Max. 12 per item. For larger orders, please email us at webshop@gravity.shop.
Only 6 in stock
Flavor Profile
Aoltbeer, also known as Münstersch Alt, is a traditional wild fermented beer from the Westphalian city of Münster, with a wine-like character and a sour profile, and is typically aged in wooden barrels. Its kinship with Belgian Geuzes and Berliner Weisses is undeniable.
This Aoltbeer has spent a year in red wine barrels, and the fruits used in its preparation come from two sources: sour cherries grown by Kemker Kultuur, and blackcurrants from a local organic farm.
Taste Notes
Black Currant
Herbal
Barrel
INGREDIENTS
PRODUCER INFORMATION
Producer: Kemker Kultuur
Kemker Kultuur Brewery and Farm, a 4.5-hectare estate, was founded in 2017 in Alverskirchen, near Münster in Westphalia. Nicole and Jan transformed an old cowshed on their family farm into a brewery and production space for both alcoholic and non-alcoholic beverages.
The brewery produces just over 300 hectoliters annually, including around 250 hL of beer and 60 hL of cider. Local, organic ingredients and traditional regional production methods are at the heart of their approach. Most of the fruit and grain they use comes either from their own land or from trusted local partners.
Their beers and ciders are spontaneously fermented without the addition of sulfur, using a mixed culture of local wild yeasts and lactic acid bacteria. The result is a range of expressive, characterful beverages with remarkable freshness, complexity, and outstanding gastronomic potential.
The brewery produces just over 300 hectoliters annually, including around 250 hL of beer and 60 hL of cider. Local, organic ingredients and traditional regional production methods are at the heart of their approach. Most of the fruit and grain they use comes either from their own land or from trusted local partners.
Their beers and ciders are spontaneously fermented without the addition of sulfur, using a mixed culture of local wild yeasts and lactic acid bacteria. The result is a range of expressive, characterful beverages with remarkable freshness, complexity, and outstanding gastronomic potential.
