Kergemalt

Kergemalt is a traditional method of brewing beer that originated in central Europe, particularly in the regions of Bavaria and Austria. It is also known as "Loschenbrau" or "Malt Mash" brewing. This method involves brewing beer using only malted grains, water, and a specific yeast strain, resulting in a full-bodied and flavorful beer.

Unlike modern brewing techniques that rely on mass-produced malt extracts or commercial yeast strains, kergemalt brewing involves creating a mashing process that extracts the sugars and other compounds from the malted grains to produce a rich, malty flavor. The mash is then boiled with hops to create the beer, resulting in a distinctive flavor profile that is often characterized by notes of caramel, toffee, and toasted grains.

Kergemalt brewing is often associated with traditional German and Austrian brewery styles, such as bock and doppelbock. These beers are typically richer and more malty than modern beers, with a robust, complex flavor profile. In recent years, some modern craft breweries have begun to experiment with kergemalt brewing, using traditional techniques to create unique and complex beer styles.

While kergemalt brewing is still practiced in some traditional European breweries, it has largely been replaced by modern brewing techniques. However, its influence can be seen in many contemporary beer styles, particularly those that emphasize malty, complex flavor profiles. As a result, kergemalt remains an important part of brewing history and a source of inspiration for modern brewers.