Helyszín címkék:
"Old beer" is made in a stable from the last century in Csempeszkopács
- Szabó Sára
Beer is made in a 100-year-old stable
“I grew up in Csempeszkopács, and most of my family lives here to this day. Brewing, like for many people, started as a hobby for me. A hobby turned into a passion, all my free time was filled with interest in brewing and the profession. After "consuming" as much available literature as possible, I completed the brewing training. First, I started working as a brewer in Jászapáti at Yeast Side. It was a very exciting period, I learnt a lot, I could develop a lot in the practical aspects of the profession. Later, I participated in the launch of Beertailor, where I could gain experience in operating a very modern, high-tech brewery - says brewmaster Balázs Krenner about the beginnings.
The idea of starting his own brewery had been in his head for years, but it took a long time for the concept of the brewery to come together. A lot of background work, research, organization and planning preceded the decision to have a go at the big project. They began to renovate and transform a 100-year-old stable into a brewery in 2019. In the meantime, the team also expanded: in 2020, Krenner Brewery opened its doors with 4 people.
Small-scale beer is made using an ancient process in the Vas County
The four main ingredients of today's beer production are water, malt, hops and yeast. However, before the appearance of the modern laboratory equipment, master brewers could neither examine nor observe yeast. Today, breweries use very specific yeasts bred for certain types of beer. They know the details of the exact fermentation process, they know when and what by-products affecting the flavours are formed, and in the best case they are able to control and manage all of this. Before the 19th century, however, it was not known that yeast is actually a single-celled fungus.
In the famous German purity law, for example, there is no mention of yeast at all, but wild yeasts are found almost everywhere; they float around us in the air, they are on the skins of fruits, on the leaves of plants, in the soil, on the surface of malt grains, and when they get into the brewage rich in sugar, fermentation starts!
The procedures used in the brewery of master brewer Balázs Krenner in Csempeszkopács go back to this period before microscopes, that is, beers are (also) made using a spontaneous fermentation process, which is actually an extremely "ancient" process. In Belgium, many breweries still use the spontaneous fermentation process, the essence of which is to pour the hot brewage into a large, specially prepared tub (its occupational name is koelschip) and let it slowly cool down in the yard during the night. As its temperature falls, the microorganisms, bacteria, and wild yeasts in the air will enter the brewage, and they will complete the fermentation. What kind of microbes are flying in the air on a given day depends on the season, the weather and the wind direction, among other things.
“This is the beauty of this process, as the conditions will never be exactly the same and the beers will also be unique and unrepeatable.”
"Gose" type beer also was already made using the ancient process at the Krenner Brewery, which the masters matured for one and a half years on a bed of currants. A total of 400 numbered champagne bottles were produced from it. So far, this has been the most extreme tasting, spontaneously fermented drink that came out of the brewery.
Beer is "just" a tool for social interactions!
“In addition to providing a gastronomic experience, beer is a necessary accessory of friendly conversations, it increases the cheering volume of our favourite team, and deepens our dance skills!" says the brewmaster. He adds that most small towns do not even have a pub, let alone a place, event, or programme where people like to meet their friends. There is a tasting/taproom suitable for 25-30 people in the brewery, where groups can have a tasting combined with a tour of the brewery upon registration. During the season, they also hold an open day at the brewery once a month.
Great accommodation and a visit to the castle goes well with the beers
Right next to the brewery, you can also find great accommodation: the Füves Porta. If you visit Kopács, it is difficult to avoid the Romanesque church built in the 1200s, from the square of which the brewery opens, it is definitely worth a visit. In addition, there is also a local history museum in the settlement, which is also worth a visit between or after two pints of beer. Szombathely, Sárvár, Kőszeg and Őrség are all very close to Csempeszkopács, where there is plenty to see. If someone is planning a star tour of Vas County, staying at the guest house and spending time in the evenings with good beer. If someone is planning a star tour in Vas County, they can spend time staying in the guest house and drinking good beer in the evenings.
