Brauhaus Gusswerk - Brotbier

The history of the bread is inextricably linked to the history of the beer - that says already the Rumpelstilzchen with "Today I'm back, tomorrow I brew" or the phrase "beer is liquid bread". "Bread beer" has a long tradition, both made from yeast and grain. Brewmaster Reinhold Barta, the innovative head of the Brauhaus Gusswerk, revives this tradition anew: he enters into a cooperation with the INTERSPAR bakery and has created the noble "organic bread beer": parts of barley malt are made from organic baked goods ( especially Semmeln and Kornspitz). The overproduction of organic bread is processed so sustainably and gives the beer a resch-fine taste. Reini Barta has worked on it for a long time. The bread is crushed and then mashed. The beer obtained is therefore doubly fermented because both bread and mash undergo an enzymatic process. To brew full-bodied bread beer is quite a challenge, because the salt content in the bread must be harmoniously integrated into the beer, but that is nothing new for Salzburg: Already in Mozart's time, salt was added to the beer in Salzburg.