\u00bbAfter ori\u00adgi\u00adnally plan\u00adning to open in spring and then in fall 2023, the time has finally come. We have ful\u00adfil\u00adled our dream of ope\u00adning our own bre\u00adwery and restau\u00adrant in the heart of Dres\u00adden, in this uni\u00adque artis\u00adtic, cul\u00adtu\u00adral and crea\u00adtive loca\u00adtion. A real feat of strength,\u00ab reports Fran\u00adcisco Arroyo, Mana\u00adging Direc\u00adtor of Lohr\u00admanns Braue\u00adrei GmbH.<\/p>\n
\u00bbWe had to over\u00adcome a few hurd\u00adles. First, corona, then the war in Ukraine rui\u00adned our sup\u00adply chains and the\u00adr\u00ade\u00adfore our sche\u00addu\u00adles. Finally, there was a mas\u00adsive con\u00ads\u00adtruc\u00adtion delay. We have repea\u00adtedly encoun\u00adte\u00adred unfo\u00adre\u00adseen obs\u00adta\u00adcles that have hin\u00adde\u00adred the com\u00adple\u00adtion of con\u00ads\u00adtruc\u00adtion work. The reasons for the delays were often bey\u00adond our direct con\u00adtrol. This was frus\u00adt\u00adra\u00adting at times. We are all the hap\u00adpier and more gra\u00adteful to our loyal fans and the Lohr\u00admanns family for their enorm\u00adous under\u00adstan\u00adding and patience.\u00ab<\/p>\n
BREWED UNDER SUPERVISION!<\/strong><\/p>\n As a TU Dres\u00adden start-up and foun\u00adding pro\u00adject of Pro\u00adfes\u00adsors Jan J. Weig\u00adand (Pro\u00adfes\u00adsor of Inor\u00adga\u00adnic Mole\u00adcu\u00adlar Che\u00admis\u00adtry) and Tho\u00admas Henle (Pro\u00adfes\u00adsor of Food Che\u00admis\u00adtry), the brewery\u2019s beers are the excel\u00adlent result of sci\u00aden\u00adti\u00adfic hop, malt and yeast rese\u00adarch. The motto \u00bbBre\u00adwed under super\u00advi\u00adsion\u00ab reflects the sci\u00aden\u00adti\u00adfic qua\u00adlity stan\u00addards and the close con\u00adnec\u00adtion to rese\u00adarch and tea\u00adching at the Uni\u00adver\u00adsity of Excel\u00adlence TU Dres\u00adden. At the same time, it is the uni\u00adque sel\u00adling point among all Ger\u00adman bre\u00adwe\u00adries. The sci\u00aden\u00adti\u00adfic back\u00adground of the Lohr\u00admanns brand com\u00adbi\u00adned with pro\u00adduct deve\u00adlo\u00adp\u00adment and qua\u00adlity con\u00adtrol in the rese\u00adarch bre\u00adwery at the TU Dres\u00adden are unique.<\/p>\n Since its foun\u00adda\u00adtion in 2019, around 3500 hl have been con\u00adtract-bre\u00adwed and a tur\u00adno\u00adver of around \u20ac806 thousand has been achie\u00adved. Lohr\u00admanns is now available at over 85 loca\u00adti\u00adons in the Dres\u00adden area and bey\u00adond. \u00bbThere will be no run-of-the-mill Pils\u00adner or bor\u00ading stan\u00addard beers here. Beer variety at Lohr\u00admanns is not just a sel\u00adec\u00adtion \u2013 every sin\u00adgle Lohr\u00admanns beer will greet guests\u2039 taste buds with an explo\u00adsion of fla\u00advor,\u00ab says mas\u00adter bre\u00adwer Gre\u00adgor Rei\u00adchardt. There will be up to 14 taps in the Kraft\u00adwerk Mitte restau\u00adrant, offe\u00adring a con\u00adstantly chan\u00adging range of beers from clas\u00adsics such as Wei\u00adzen or M\u00e4rzen to modern crea\u00adti\u00adons such as New Eng\u00adland IPA or NEIPA. Every recipe is accu\u00adra\u00adtely and pre\u00adcis\u00adely tes\u00adted by che\u00admists. It is important to Lohr\u00admanns that only the best ingre\u00addi\u00adents go into the beer. This invol\u00adves a lot of test\u00ading and tasting. Regio\u00adnal raw mate\u00adri\u00adals are also used. As far as hops are con\u00adcer\u00adned, the bre\u00adwery relies pri\u00adma\u00adrily on the green gold of the Elbe-Saale gro\u00adwing region. Mal\u00adting bar\u00adley is curr\u00adently sourced from all over Ger\u00admany. In the medium term, regio\u00adnal sup\u00adpli\u00aders are also to be found here.<\/p>\n Up to 9 dou\u00adble brews per month can be bre\u00adwed in the 10 hL bre\u00adw\u00adhouse and the fer\u00admen\u00adta\u00adtion and sto\u00adrage tanks in the cel\u00adlar. In addi\u00adtion to their own hop crea\u00adti\u00adons, Lohr\u00admanns atta\u00adches great importance to exchan\u00adging ideas with other bre\u00adwe\u00adries. The first col\u00adla\u00adbo\u00adra\u00adtion brew, an Oat\u00admeal Stout, which is alre\u00adady available from Hahn, was crea\u00adted in col\u00adla\u00adbo\u00adra\u00adtion with Brau\u00adhaus Rade\u00adbeul. In future, Lohrmann\u2019s bre\u00adwers Gre\u00adgor Rei\u00adchardt and Lutz Neu\u00admann want to meet regu\u00adlarly with bre\u00adwer fri\u00adends at the bre\u00adw\u00adhouse. \u00bbThere are also so many beers from other bre\u00adwe\u00adries that are worth tasting, which is why we regu\u00adlarly take chan\u00adging guest beers from bre\u00adwery fri\u00adends on tap,\u00ab empha\u00adsi\u00adzes Gre\u00adgor Reichardt.<\/p>\n <\/p>\n GASTRONOMIC CONCEPT<\/strong><\/p>\n Not so long ago, every town and vil\u00adlage had its own bre\u00adwery. A diver\u00adsity that is almost uni\u00adma\u00adgi\u00adnable by today\u2019s stan\u00addards. Lohr\u00admanns in Kraft\u00adwerk Mitte con\u00adti\u00adnues this tra\u00addi\u00adtion. In the heart of Dres\u00adden, the young com\u00adpany wants to revo\u00adlu\u00adtio\u00adnize beer cul\u00adture and tra\u00addi\u00adtio\u00adnal bre\u00adwery cui\u00adsine at the same time. Around 130 guests can expe\u00adri\u00adence the love of beer and bre\u00adwing up close with a freshly tap\u00adped Lohr\u00admanns in the indoor area and around 100 in the out\u00addoor area. The bre\u00adwery gas\u00adtro is open from Wed\u00adnes\u00adday to Sun\u00adday from 11:30 am to 11 pm. The beer gar\u00adden is open bet\u00adween April and October.<\/p>\n \u00bbOnce we have sett\u00adled in, we will offer small and large beer tastings with a multi-course menu and beer semi\u00adnars under pro\u00adfes\u00adsio\u00adnal gui\u00addance. Of course, there will also be bre\u00adwery tours,\u00ab says Fran\u00adcisco Arroyo. \u00bbAnd we are also buil\u00adding a bridge to sci\u00adence and giving it a stage at Lohr\u00admanns. Under the title \u00bbLohr\u00admanns meets Sci\u00adence\u00ab, the bre\u00adwery will pro\u00advide a plat\u00adform for public lec\u00adtures and dis\u00adcus\u00adsions on cur\u00adrent sci\u00aden\u00adti\u00adfic topics, the pre\u00adsen\u00adta\u00adtion of new start-ups and inter\u00adna\u00adtio\u00adnal encoun\u00adters. There are no bor\u00adders for bre\u00adwing cul\u00adture and sci\u00adence: This place is Lohr\u00admanns\u2039 con\u00adtri\u00adbu\u00adtion to a cos\u00admo\u00adpo\u00adli\u00adtan, colorful and mul\u00adti\u00adcul\u00adtu\u00adral Dresden.\u00ab<\/p>\n <\/p>\n
\n\u00bbLohr\u00admanns com\u00adbi\u00adnes the craft of bre\u00adwing with the art of coo\u00adking. Beer always takes cen\u00adter stage. We create dis\u00adhes to go with the beers from the tap that per\u00adfectly com\u00adple\u00adment the nuan\u00adces and spe\u00adcial\u00adties of our beers. We recom\u00admend the right dish for every beer and serve the per\u00adfect beer for every dish. For exam\u00adple, we com\u00adbine our balan\u00adced malty Hel\u00adles with the deli\u00adcate spi\u00adci\u00adness of the beef tar\u00adtare and to round off the menu with a deli\u00adcious home\u00admade brow\u00adnie, we serve you an Oat\u00admeal Stout with strong cho\u00adco\u00adlate and cof\u00adfee notes,\u00ab says head chef Sascha Denninger.<\/p>\n