The place where one is located used to be an important economic factor. You could only brew beer if you settled near fresh water and had farmers on hand who could supply you with grain and hops. In the past, long transport routes were not an inconvenience, but a knock-out criterion. Today, of course, things are very different: brewers draw their water directly from the tap or deep well and, if necessary, adapt it to their needs by means of chemical treatment, the raw materials come from all over the world. Hops are sent to us from other continents and the malt can come from the farm next door, from England, Belgium or America. We draw from an unprecedented wealth of opportunities and the entire planet is our supplier. It is all the more astonishing when people decide against this abundance.
One of these people is Jan Kemker, who focuses on the region that surrounds him. Jan comes from Münster and got to know and love the traditional art of brewing during his vacations in Europe. He was particularly taken with the brewing craft of the Belgians. After studying agriculture and food, the inspired man from Münster rented a kitchen and started brewing. Countless experiments and a wide variety of raw materials from his homeland were his playground and soon he had developed a range with which he was able to get feedback from experts at European trade fairs. With his concept of reviving the historical art of brewing in Münster, his attention to detail and his unique beers, he attracted the attention of the scene. With his work, Jan builds on medieval brews and centuries-old recipes from his region and transports them into the present with dedication, care and exquisite ingredients. Despite all the love for the concept, the brewer never forgets the joy and enjoyment: beer is there to be drunk!
Today, a dynamic duo is at the helm of the Kemker Kultuur brewery: Together with his partner Nicole, Jan runs a barn that has been converted into a brewery on the Schulze Wettendorf estate. Their range consists of incomparable creations that are brewed with organic raw materials, hand-picked herbs and blossoms, wild or home-grown yeast strains and the fruits of the region. Some of the beers are refined in exquisite wooden barrels from France, all are finally filled into chic champagne bottles. Specialties such as the well-known Aolt beer represent the historic brewing trade of Westphalia and bring a living piece of history to your beer glass. Jan and his team convey the high art of traditional brewing and provide us with beers that are informative, easy to drink and delicious.
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