Tap Takeover // Kemker Kultuur

Since 2017 Jan & Nicole brew their extraordinary beers on a farm  in Münsterland, Germany, according to historical models. With original ingredients, wood barrel maturation and the use of wild yeasts, the brewery has quickly made a name for itself in both national and international connoisseur circles. Craft beer in the original sense – everything is handmade.

 We're excited to present 8 exciting creations of Kemker Kultuur to you, 6 beers and 2 ciders:

 𝗦𝘁𝗮𝗱𝘁 𝗟𝗮𝗻𝗱 𝗕𝗶𝗲𝗿 - 3.5% Table Saison with Styrian Goldings and Hallertauer Mittelfrüh hops. Fermented with the Kemker house culture.
 𝗕𝗿𝘂𝘂𝗻 - 5.5% Barrel-Aged dark Saison with Tettnanger hops and a bit of mugwort.
 𝗙𝗹𝗶ä𝗿𝗯𝗹𝗼𝗺𝗲 - 5.5%blend of spontaneous wheat beer with elderflowers and young Aoltbeer.
 𝗔𝗲𝗻𝗻𝗲 - 6% Hoppy Saison. Brewed with a good amount of Styrian Golding hops in the coolship. Notes of citrus, pine and green tea.
 𝗔𝗼𝗹𝘁𝗯𝗲𝗲𝗿 𝟬𝟵 - Aoltbeer is the historic beer of Münster. The beers in this blend matured on average for 19 months in red wine barrels.
 𝗔𝗼𝗹𝘁𝗯𝗲𝗲𝗿 𝟭𝟬 „𝗗𝗼𝗿𝗻𝗳𝗲𝗹𝗱𝗲𝗿“ - Aoltbeer is the historic beer of Münster. The base beer matured for 4 months in wine barrels, then we have added organically grown Dornfelder pomace from Franconia (Andi Weigand). After 2 months of maceration in the beer, we pressed the concoction and let it mature in barrels for another 7 months.
 𝗔𝗽𝗽𝗲𝗹𝘄𝗶𝗲𝗻 𝟮𝟬𝟮𝟬-𝟬𝟲 - Spontaneous farmhouse cider made from 60% apples and 40% pears of local field orchards. Fermented in oak barrels for 6 months.
 𝗔𝗽𝗽𝗲𝗹𝘄𝗶𝗲𝗻 𝟮𝟬𝟮𝟬-𝟬𝟳 - Spontaneous farmhouse cider made from apples of local field orchards. Fermented in American oak barrels for 8 months.