ECKERTS Beer
Franconia is rich in independent taverns, each with its own charms. At ECKERTS Wirtshaus, one feature is especially Franconian: our very own beer!
A Beer for Every Occasion – Brewed Exclusively for Us
Beer and Franconia – a perfect match!
Few places in the world have as many breweries as the area around Bamberg. Many Franconian brewery taverns here serve their own beer.
ECKERTS isn't a brewery – but it is a tavern that cherishes Franconian tradition and takes it further, beyond the ever-present signature dishes Schäuferla (roast pork shoulder) and crackling roast pork. For us, having our own beer is part of that.
ECKERTS isn't a brewery – but it is a tavern that cherishes Franconian tradition and takes it further, beyond the ever-present signature dishes Schäuferla (roast pork shoulder) and crackling roast pork. For us, having our own beer is part of that.
ECKERTS beer – an all-rounder
When ECKERTS Wirtshaus opened in 2012, we set out with the brewmasters to create a beer that would suit any occasion and could be enjoyed more or less from morning till night. So it wasn't meant to be a Pils, a Helles, a Dunkel or any other specific style, but an "all-rounder". After the trial run, only minimal adjustments were made to the malt bill and hop additions for the second brew – and the recipe hasn't changed since 2012!
ECKERTS beer has an amber-brown colour and a balanced taste, with its pronounced malty note and floral hops.
ECKERTS beer has an amber-brown colour and a balanced taste, with its pronounced malty note and floral hops.
Crafted by master brewers in Memmelsdorf
ECKERTS beer is brewed exclusively for us by master brewers Isabella and Markus Mereien at the Drei Kronen brewery in Memmelsdorf. The brewery has been family-owned since 1936, when it was run by Isabella's great-grandparents. Isabella and Markus have been running it as the fourth generation since 2016 – and the next generation is already growing up: the couple have two children.
Drei Kronen has been brewing since 1457, making it one of the oldest breweries in the world!
Drei Kronen has been brewing since 1457, making it one of the oldest breweries in the world!
The brewing process
In simple terms, the brewing process works as follows:
During mashing, the malt grist is mixed with water and the starch is converted into sugar. ‘Brewery’ iodine is then used to test for the presence of starch. No starch should be detectable at this stage.
During the subsequent lautering stage, the liquid wort is separated from the solid malt residues (spent grain). The wort is then boiled with the hops and subsequently cooled again.Translated with DeepL.com (free version)
During mashing, the malt grist is mixed with water and the starch is converted into sugar. ‘Brewery’ iodine is then used to test for the presence of starch. No starch should be detectable at this stage.
During the subsequent lautering stage, the liquid wort is separated from the solid malt residues (spent grain). The wort is then boiled with the hops and subsequently cooled again.Translated with DeepL.com (free version)
This involves the use of what is known as a "Kühlschiff" (like a cooling tub), a distinctive feature of the brewing process at the Drei Kronen Brewery that only a few breweries still employ. The hot wort is fed into the cooling vessel, where it is rapidly cooled and, at the same time, clarified – that is, the suspended solids settle out. This traditional production method gives the beer a richer colour, and plenty of oxygen is added to the wort to ensure good fermentation.
During the subsequent fermentation, yeast is added and the sugar is converted into alcohol. From this stage onwards, it is beer, but it still needs to mature a little.Translated with DeepL.com (free version)
During the subsequent fermentation, yeast is added and the sugar is converted into alcohol. From this stage onwards, it is beer, but it still needs to mature a little.Translated with DeepL.com (free version)
