Booth: Urban Chestnut Brewing Co.

You mentioned that a lot of the older people enjoyed the beer you made when you took over the brewery in Wolnzach. Was there any stigma against having Americans take it over, or was it mostly smooth sailing?

 

If Stammtisch was produced in both Missouri and Wolnzach, what do you think would be the same and different in the taste of the two?

 

Nice firm, hoppy pilsner in the true Bavarian tradition!

 

What do you guys know that Stone doesn’t?

 

How much does water profile play into that finish? Willing to share what that is or tips for homebrewers? This is delicious!

 

Great pils! Very refreshing and I could drink this all day! Perfectly balanced!

 

My lovely adoring wife wanted to pour a refreshment the other day not knowing why I had all these beers in my fridge and poured this when I came in from a long day of yard work. So what am I gonna do? As it turned out this is an Amazing beer
If I had access to all these great Lagers on contrast tou usual Ales I'd sure be a convert

 

Does Urban Chestnut distribute in Colorado

 

Do you decoction mash for any of your lagers?

 

how long do you age your lagers in the brite tank?

 

What was the inspiration for Stammtisch? This Pilsner reminds me of Pilsner Urquell (my favorite Pilsner style beer). Great job on this one.

 

what water profile is used for this beer?

 

Why did we end early when there were plenty of questions left?

 

There was time left, you only looked at the questions on Discord and not here. We understand there is a time limit, but you ended this one EARLY before the 30 min was up.

 

i am in TX and texted my cousin in St. Louis suburb about this beer. He just texted me back a picture that he is at the grocery store picking some up now!

 

It took a little bit of time to get people comfortable with us taking over the brewery but I (Florian) am originally from Bavaria and our first brewmaster was from Wolnzach so it was not that hard.

 

We generally use the same ingredients in our beers brewed in both locations (we have a few beers that are brewed both in Germany and the US like Zwickel) but the brewery setup and the water is just a little different. Generally the Hallertau beers are a bit more malt focused vs the St Louis beers having a bit more hop aroma and flavor.

 

Thank you!!

 

We like to focus on a local market and organically grow from there. I am not sure what Stone's strategy was but me (Florian) being from Germany and understanding the market conditions surely helped. The German beer market is very different from the US in many ways and consumers are generally very loyal to existing brands.

 

Thank you! Water chemistry plays a huge role in brewing. Without going into too many details I would just recommend closely watching your mash and wort pH and lowering it if necessary with lactic acid.

 

We currently do not - our distribution area is focused on St. Louis and Missouri as well as the neighboring states.

 

We do for some of our beers. One example is Zwickel (an unfiltered Helles) - our largest seller.

 

Just to clarify - we mature in unitanks (in St. Louis) and maturation tanks (in Wolnzach). The length of maturation depends on the beer but is usually 2-3 weeks. Longer maturation periods generally dont improve the flavor and actually hurt beer quality (mostly because of yeast autolyses).

 

Thank you! There really wasn't one single inspiration. Its more of an effort to showcase my favorite hop varieties and create a beer that is a true Pilsner. Many breweries in Germany have lowered the hopping rates over time and finding a true Pilsner is really hard these days.
Aside from me (Florian) loving this beer its also our brewers favorite.

 

We mainly focus on mash and wort acidification and less on creating a specific water profile for our beers.

 

This is Florian (UCBC Co-Founder and Brewmaster). I wanted to say thanks to you all for the great comments, to beer advocate for the invitation and to Adam who represented us so splendidly. I have to apologize for my absence but I am currently at the brewery in Germany for several weeks and the time difference was a bit too big