Source: Pascal Brackman
Questo birrificio è fortunatamente classificato e assicurato come patrimonio culturale per le generazioni future. Spesso le guide ricevono la domanda se qui si produca davvero birra, poiché sembra un museo. E qui certamente producono birra. Ma solo dall'autunno inoltrato fino alla primavera, poiché la temperatura deve rimanere mediamente ben sotto i 10 gradi, altrimenti troppe altre lieviti indesiderati diventano attivi nella birra.
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Source: Pascal Brackman
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Source: Pascal Brackman
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