Franänkische Braumeister vereinen ihr Können – für ein streng limitiertes Jubiläumsbier

In Nuremberg, a special recipe is being crafted: For the 20th anniversary of the Nuremberg Metropolitan Region, a beer is being created that combines brewing craftsmanship, regional ingredients, and creative collaboration. Brewmaster Schareina provides a behind-the-scenes look: During mashing, he heats malt with water to convert the starch into sugar. During lautering, he transfers the mixture to a lauter tun, where solid and liquid components are separated. The liquid - also known as wort - is further filtered until it is clear and sugar-rich. Then hops come into play, the wort is boiled with them, cooled, and fermented with yeast. After the maturation period, the beer should be ready in autumn