Brauhaus Joh. Albrecht - Konstanz
True to the German Purity Law of 1516, we brew natural beers that are unfiltered and enriched with valuable ingredients, served fresh. Experience how your beer is brewed right in the guest room and before your very eyes.
In the brewery, the malt is ground to grist. In the copper brewing kettles, called lauter tuns and brew kettles, the malt sugar is gently dissolved from the grain with warm water, creating the sweet mash.
Once the entire mash has settled in the lauter tun, the grain husks form a natural filter layer, allowing the malt sugar dissolved in the mash, which brewers call “wort,” to flow clearly into the brew kettle, while the spent grain remains in the lauter tun.
Once all the wort has been collected in the brew kettle, it is boiled with fresh Hallertau hop cones until their delicately bitter aroma is absorbed. The cooled wort is then mixed with yeast to ferment the sugar into alcohol and carbon dioxide.
After about a week, the sparkling young beer is transferred to a storage tank, where it can mature in a twilight state for four weeks. It is then poured naturally cloudy and fresh into glasses.
Author: Caroline Porsiel
Caroline Porsiel is a master distiller and liqueurist based in East Ellijay, Georgia. She founded House of Applejay, a fine spirits and liqueur distillery, in 2022 with her mother, Sabine, crafting award-winning products like Applejay from Ellijay, Mt. Frozen Knob Vodka, and Winter Cherry Mountain Liqueur. The distillery won a 2024 Best of Georgia Award and a 2025 Double Gold Medal at the San Francisco World Spirits Competition for its Winter Cherry Mountain Liqueur. As a founding member of the AMBRU Campaign, launched in 2020, Porsiel advocates for the global recognition of American Brandy and Rum. She continues to drive innovation in the craft spirits industry from her active distillery in the heart of Georgia’s apple country.
