News : »What ferments for a long time becomes good!« – Lohrmanns Brauerei-Gastro opens at Kraftwerk Mitte.

»After ori­gi­nally plan­ning to open in spring and then in fall 2023, the time has finally come. We have ful­fil­led our dream of ope­ning our own bre­wery and restau­rant in the heart of Dres­den, in this uni­que artis­tic, cul­tu­ral and crea­tive loca­tion. A real feat of strength,« reports Fran­cisco Arroyo, Mana­ging Direc­tor of Lohr­manns Braue­rei GmbH.

»We had to over­come a few hurd­les. First, corona, then the war in Ukraine rui­ned our sup­ply chains and the­r­e­fore our sche­du­les. Finally, there was a mas­sive con­s­truc­tion delay. We have repea­tedly encoun­te­red unfo­re­seen obs­ta­cles that have hin­de­red the com­ple­tion of con­s­truc­tion work. The reasons for the delays were often bey­ond our direct con­trol. This was frus­t­ra­ting at times. We are all the hap­pier and more gra­teful to our loyal fans and the Lohr­manns family for their enorm­ous under­stan­ding and patience.«

BREWED UNDER SUPERVISION!

As a TU Dres­den start-up and foun­ding pro­ject of Pro­fes­sors Jan J. Weig­and (Pro­fes­sor of Inor­ga­nic Mole­cu­lar Che­mis­try) and Tho­mas Henle (Pro­fes­sor of Food Che­mis­try), the bre­wery’s beers are the excel­lent result of sci­en­ti­fic hop, malt and yeast rese­arch. The motto »Bre­wed under super­vi­sion« reflects the sci­en­ti­fic qua­lity stan­dards and the close con­nec­tion to rese­arch and tea­ching at the Uni­ver­sity of Excel­lence TU Dres­den. At the same time, it is the uni­que sel­ling point among all Ger­man bre­we­ries. The sci­en­ti­fic back­ground of the Lohr­manns brand com­bi­ned with pro­duct deve­lo­p­ment and qua­lity con­trol in the rese­arch bre­wery at the TU Dres­den are unique.

Since its foun­da­tion in 2019, around 3500 hl have been con­tract-bre­wed and a tur­no­ver of around €806 thousand has been achie­ved. Lohr­manns is now available at over 85 loca­ti­ons in the Dres­den area and bey­ond. »There will be no run-of-the-mill Pils­ner or bor­ing stan­dard beers here. Beer variety at Lohr­manns is not just a sel­ec­tion – every sin­gle Lohr­manns beer will greet guests‹ taste buds with an explo­sion of fla­vor,« says mas­ter bre­wer Gre­gor Rei­chardt. There will be up to 14 taps in the Kraft­werk Mitte restau­rant, offe­ring a con­stantly chan­ging range of beers from clas­sics such as Wei­zen or Märzen to modern crea­ti­ons such as New Eng­land IPA or NEIPA. Every recipe is accu­ra­tely and pre­cis­ely tes­ted by che­mists. It is important to Lohr­manns that only the best ingre­di­ents go into the beer. This invol­ves a lot of test­ing and tasting. Regio­nal raw mate­ri­als are also used. As far as hops are con­cer­ned, the bre­wery relies pri­ma­rily on the green gold of the Elbe-Saale gro­wing region. Mal­ting bar­ley is curr­ently sourced from all over Ger­many. In the medium term, regio­nal sup­pli­ers are also to be found here.

Up to 9 dou­ble brews per month can be bre­wed in the 10 hL bre­w­house and the fer­men­ta­tion and sto­rage tanks in the cel­lar. In addi­tion to their own hop crea­ti­ons, Lohr­manns atta­ches great importance to exchan­ging ideas with other bre­we­ries. The first col­la­bo­ra­tion brew, an Oat­meal Stout, which is alre­ady available from Hahn, was crea­ted in col­la­bo­ra­tion with Brau­haus Rade­beul. In future, Lohr­man­n’s bre­wers Gre­gor Rei­chardt and Lutz Neu­mann want to meet regu­larly with bre­wer fri­ends at the bre­w­house. »There are also so many beers from other bre­we­ries that are worth tasting, which is why we regu­larly take chan­ging guest beers from bre­wery fri­ends on tap,« empha­si­zes Gre­gor Reichardt.

GASTRONOMIC CONCEPT

Not so long ago, every town and vil­lage had its own bre­wery. A diver­sity that is almost uni­ma­gi­nable by today’s stan­dards. Lohr­manns in Kraft­werk Mitte con­ti­nues this tra­di­tion. In the heart of Dres­den, the young com­pany wants to revo­lu­tio­nize beer cul­ture and tra­di­tio­nal bre­wery cui­sine at the same time.
»Lohr­manns com­bi­nes the craft of bre­wing with the art of coo­king. Beer always takes cen­ter stage. We create dis­hes to go with the beers from the tap that per­fectly com­ple­ment the nuan­ces and spe­cial­ties of our beers. We recom­mend the right dish for every beer and serve the per­fect beer for every dish. For exam­ple, we com­bine our balan­ced malty Hel­les with the deli­cate spi­ci­ness of the beef tar­tare and to round off the menu with a deli­cious home­made brow­nie, we serve you an Oat­meal Stout with strong cho­co­late and cof­fee notes,« says head chef Sascha Denninger.

Around 130 guests can expe­ri­ence the love of beer and bre­wing up close with a freshly tap­ped Lohr­manns in the indoor area and around 100 in the out­door area. The bre­wery gas­tro is open from Wed­nes­day to Sun­day from 11:30 am to 11 pm. The beer gar­den is open bet­ween April and October.

»Once we have sett­led in, we will offer small and large beer tastings with a multi-course menu and beer semi­nars under pro­fes­sio­nal gui­dance. Of course, there will also be bre­wery tours,« says Fran­cisco Arroyo. »And we are also buil­ding a bridge to sci­ence and giving it a stage at Lohr­manns. Under the title »Lohr­manns meets Sci­ence«, the bre­wery will pro­vide a plat­form for public lec­tures and dis­cus­sions on cur­rent sci­en­ti­fic topics, the pre­sen­ta­tion of new start-ups and inter­na­tio­nal encoun­ters. There are no bor­ders for bre­wing cul­ture and sci­ence: This place is Lohr­manns‹ con­tri­bu­tion to a cos­mo­po­li­tan, colorful and mul­ti­cul­tu­ral Dresden.«

To the Lohr­manns website