Elisabeth Gasthausbrauerei

Marburg, state of Hesse, has had a long brewing tradition. Local breweries supplied thirsty pilgrims plied their way along dusty streets to honor the blessed St. Elisabeth, widowed princess of the Duke of Thuringia. The church of St. Elizabeth, erected from 1235-83, is early pure Gothic. The countess dedicated her life to the sick and would become after her early death in 1231, at only 24, one of the most eminent female saints; canonized in 1235. Eventually, a hospital complex grew near the cathedral where patients were allowed 1 liter per day to assist in their recovery. Phillip, founder of the famous University in Marburg, also implemented the Hessian Bierordnung in 1553 which was patterned after the Bavarian Gebot.

Commercial brewing in Marburg ceased in 2005 with the demise of Marburgerbier on Pilgrim Strasse. Only an industrial hulk remains although the brand is still brewed and bottled elsewhere. However, in a 3 story building across from the St. Elisabeth's Kirche, Eckart Oehring has been brewing at Elisabeth Gasthausbrauerie for the past 3 years. Having driven past the Braukeller sign on this building all week, I finally got the chance to stop in on my last day in Marburg. I introduced myself to Eckert and got an opportunity to discuss brewing operations with him. Eckert graciously cut into his nap time to fill me in as best he could. My impression was that the conversion to microbrewpub, gasthaus, and restaurant took place all at once. The basement of the building, where the works and stube are, goes back 700 years when the building housed the church builders. He was not a homebrewer or all that interested in beer although fermenting wine or vinegar goes back in his family many generations. It was just something he decided to do and installed a one man operation to brew true natural beers.

The kettles are 3 hectoliter and he has 6 ea 8 hectoliter fermenters, which take 3 brews to fill. The two available beers were a helles at 6.2%, and the dunkle was 5.2%. Both were were described as naturetrube which I take to be nonfiltered. Vitaminreiche vollbier, according to the haus brochure! Unfortunately, the maibock blew the prior week. The 2 beers were served, somewhat slowly, in either .3L or .5L glasses. The helles was virtually clear, Eckert indicated it was 5 weeks in the tank. The 6.2% definitely got noticed. Beer was very clean and smooth. Generally the same malts were used in both beers as well as Tetnang hops. There are no bottles or off premise kegs. You can take Elisabethbier home in a "siphon", looking very much like a flippie growler. Fills were 9eu. Elisabeth Gasthausbrauerie also has two different brewing seminars available. I also got a charge out of the "vomitorium" in the men's room.

Eckart was kind enough to email me the brochure and menu from the Gasthaus which I also found at http://www.german-breweries.com/, which appears to be a very comprehensive site. I don't think Eckart would be upset at my rating; 2 beers would be a little light by American standards and I thought the service was a bit slow (or these beers took a heck of a long time to pour!). Nonetheless, Elisabeth is a very interesting place to try some really decent beer and
I highly recommend checking this place out!