Booth: Urban Chestnut Brewing Co.

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