Quality instead of quantity! 
7,000 independent products 
No mainstream 
7,000 independent products
More information about Sour Franke
Markus Meier paid us a visit with something very special in his luggage: The winemaker from the organic winery in Ulsenheim in southern Franconia brought us his fine Riesling. Together we not only tasted the fine wine, but also conjured up a delicious beer from it.
Markus Meier and his team cultivate their grapes in accordance with the strict requirements of the Bioland label and attach great importance to holistic farming, which takes into account not only the finished product, but every single aspect along the way.
Soil quality, biodiversity and natural fertilizers play just as important a role as sustainability and responsibility for the region. We value Markus as a person and a pioneer and are delighted that we can celebrate our friendship in a beery way.
The fruit of our collaboration is Saure Franke, a so-called Riesling Sour Ale. We have skillfully combined beer and wine to create an extraordinary drink that brings soft malt and a hint of hops, white grapes and an elegant acidity to the glass.
And don't be surprised: this brew is only very gently carbonated and has just as little carbon dioxide as a conventional Riesling.
| Location: | Schlüsselfeld |
| Country: | Germany |
| Contents: | 0,33 Liter |
| Manufacturer: | Brewery Hertl |
| Grain and malt varieties: | Barley |
| Ingredients: | Water, barley malt, wine, hops, yeast |
| Drink type: | Alcoholic drink based on malt |
| Food companies: | Brewery Hertl, Thüngfeld 61, 96132 Schlüsselfeld |
Brewery Hertl
Brewmaster with heart and soul in the smallest brewery in Franconia - David Hertl is currently Germany's youngest brewmaster and beer sommelier, as well as a budding wine sommelier. At the age of 22, he completed his master craftsman training before subsequently supplementing his further training as a beer sommelier on a part-time basis. In 2013, he went into business for himself and opened his own brewery, Braumanufaktur. He discovered his passionate interest in brewing as a teenager. His first beer experiments in his mother's kitchen led to the former pigsty on his parents' farm being converted into a miniature brewery. Today, the charismatic young brewer already produces around 80 hectoliters of the finest beer on 80 square meters, and the trend is rising: a new brewhouse and further equipment are to boost production strongly, as demand for David Hertl's barley juice specialties...
Read more
