The founder of the Kraftbierwerkstatt Oliver Koblenzer is infected with the craft beer virus while on vacation in Hawaii. Back home, he teaches himself how to brew and slowly but surely makes his way to gipsy-brewing. So the Kraftbierwerkstatt doesn't have its own brewing facility. Instead, the team rents space in the brewhouses of small medium-sized breweries and uses existing brewing facilities, from the brew kettle to bottling.
Oliver tells us about his Schwarzer Bock: "The finest rye malt makes this strong beer specialty almost black. Round and of good drinkability. In the aftertaste, countless aromas follow: chocolate, dried fruits, coffee...the list is almost endless."
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