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11-04-2023, 21:01
Visit the Paul Bailey's Beer Blog site (https://baileysbeerblog.blogspot.com/2023/04/giesinger-brau-former-new-kid-on-block.html)
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Sometimes justcracking open a particular bottle of beer can bring back memories, transportingthe drinker back to a place, or a time that constituted a significant moment inthe life of that person. More often than not though, the pleasant memoriesassociated with a particular beer, are just that, happy thoughts of a specialmoment, lost in time. Quite often, opening that bottle can lead a person off ina totally different direction, as happened to me, the other evening, when Iopened up a bottle that had been lurking for a while, at the back of the fridge.The beer inquestion was Giesinger Märzen, a beer I acquiredfollowing a visit to Fuggles Bottle Shop, a month, or possibly more, ago, andwhilst the beer itself didn’t conjure up, too many memories at first, the labelon the bottle certainly did. In the end, it set me off on a trail ofexploration that saw me delving into the founding, and subsequent expansion ofa brewery that, for many local drinkers, is a very welcome addition to the beerscene in its home city of Munich.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-6CAxqDeZQNYx8TnHWDvPxNeiCRpK3GsDca1767vaxpgzS5EZgx jCKOv5Y8NgWWCQpYHohaAnGEVA2lenv_ZTAHSpAZ-CyL1AZ00q44YDzNY1WlIDg46gwbwbxmp7UExerJflsVnUSkYe8 X8aq4g6r-wbD0A5X6E96qQLUUOE-14rzrdiTZcjYJS/w300-h400/Giesinger%20Marzen.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-6CAxqDeZQNYx8TnHWDvPxNeiCRpK3GsDca1767vaxpgzS5EZgx jCKOv5Y8NgWWCQpYHohaAnGEVA2lenv_ZTAHSpAZ-CyL1AZ00q44YDzNY1WlIDg46gwbwbxmp7UExerJflsVnUSkYe8 X8aq4g6r-wbD0A5X6E96qQLUUOE-14rzrdiTZcjYJS/s4035/Giesinger%20Marzen.jpg)
Giesinger Bräu (http://www.giesinger-braeu.de/) beganproduction in 2007, starting out in a converted double-garage, in a residential area at Untergiesing, in the south of Munich, producing around 300 hectoliters ofbeer. By 2009, that figure had increased to an impressive 750 hectoliters ofbeer, and just two years later, after hitting the magic figure of 1,000hectoliters, the small garage brewery had reached its limit. There was no roomfor further expansion of the plant, and space at the cramped backyard site wascompletely exhausted. A new location was needed, and plans for an ambitiousexpansion were put in place.None of this was known to Matthew and me, when we called in at the brewery, during a visit to Munich inthe summer of 2014. We’d stopped by to pick up a few bottles, after I’d seen afew ads, plus an article informing drinkers about this welcome new addition tothe Munich beer scene. We hadn’t realised at the time that Geisinger had ranout of space and were just a few months away from moving to a new site, with agreatly increased capacity. The demand for the brewery’s carefully craftedbeers had become too great, and space at the garage site was simply too tight.
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A few months after returning home, I read about the opening of the new brewery, with its 20 fermentationand storage tanks, compared to just four at the garage. Almost overnight,Giesinger became the second largest private brewery in Munich, with thecapability of producing up to 12,000 hectoliters of beer per year - more thanten times as much as the previous site!
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKY4gG1xASR9CcVi9-PSw_FnO3uz-ehadikRFk4wX1gpRpXDZ1qt__ijmp_wn5y-ZV1HFV_UnW44NtbZldRgzC6siXNAVQ9_DTRyaE9kELk4QnxMvO 0OsGQoPQYrfjg16gcqGv-Lc7YeYKsn9iLuQns5ucffEMg8Ptyn3Q9UiMWQTh6veK2k_fHm3/w400-h300/DSCN1839.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHKY4gG1xASR9CcVi9-PSw_FnO3uz-ehadikRFk4wX1gpRpXDZ1qt__ijmp_wn5y-ZV1HFV_UnW44NtbZldRgzC6siXNAVQ9_DTRyaE9kELk4QnxMvO 0OsGQoPQYrfjg16gcqGv-Lc7YeYKsn9iLuQns5ucffEMg8Ptyn3Q9UiMWQTh6veK2k_fHm3/s4521/DSCN1839.JPG)
Inspired by what I had read, I was determined to take a closer look, sowhen our next visit to Munich came about, in February 2017, it was the perfectopportunity to experience what Giesingerhad created in their new home. An obvious improvement on the garage site, wasthe provision of a combined Bräustüberl and restaurant, which would enabled us to sample some of the beers andhave a bite to eat. After taking the U2 U Bahn line to SilberhornStraße, in the south of the city, it didn’t take long to find theGiesinger Bräu (http://www.giesinger-braeu.de/)complex, which occupied two levels of a building, overlooking a yard.
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Virtually oppositethe brewery, is the impressive Heilig-Kreuz-Kirche – the red-brick church which acts as the GiesingerBrewery logo. We sat in the bright and modern upstairs restaurant, despitehaving decided not to eat. This was because we would be meeting up for anevening meal, with Matthew’s friend Will, who would be flying out to Munichlater that day. The food looked good, and tempting too, and this combined withthe excellent beer, meant it didn’t take long for the place to start fillingup.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkkdIIqw-J5I6-zWmqWhln6KeGsX_Me5-RXIPf-sMZ8_egJcs5IGXabu4lI0nPsegilE0zanS5V2FecZT-D--3Q_oDBMNsGkQx7Lk0ighYHgNre2OKZwHWodgQEUHq5rGzSgOHe cyPQJFpxIlrKdiRS6c_6lnqnxOHjJc45l9eNIX8zSl8mqL4kMI/w400-h263/Giesinger%20church.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxkkdIIqw-J5I6-zWmqWhln6KeGsX_Me5-RXIPf-sMZ8_egJcs5IGXabu4lI0nPsegilE0zanS5V2FecZT-D--3Q_oDBMNsGkQx7Lk0ighYHgNre2OKZwHWodgQEUHq5rGzSgOHe cyPQJFpxIlrKdiRS6c_6lnqnxOHjJc45l9eNIX8zSl8mqL4kMI/s4439/Giesinger%20church.JPG)
There were around a dozen beers advertised on the boardbehind us, although as we discovered, not all of them were available. This includedthe Smoky Fox, which was a shame, as I am a big fan of smoked beers.Instead, I started with that rarest of German beer styles a Märzen which was both amberin colour and malt driven. With hindsight, memories of this beer, especiallyits strong malt character, did come flooding back the other night, when Icracked open that bottle.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrY297k5wSshtWZRd2ck32t4cyYyiMZJgRCpppA_neJ 53LgElqif6iigcgF7pLm9lMMQuUm2xeIQHmOibvsamXQwgCT3M 34k3C9rIKLbh6-ocmwaTtsIGx42KsURf1zq7y-kKmbDiAgi2dMcABsE7g0-SlQQ9y_x9eJUNhTPgDocX-iU7kTh1sIQl/w400-h300/DSCN1838.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyrY297k5wSshtWZRd2ck32t4cyYyiMZJgRCpppA_neJ 53LgElqif6iigcgF7pLm9lMMQuUm2xeIQHmOibvsamXQwgCT3M 34k3C9rIKLbh6-ocmwaTtsIGx42KsURf1zq7y-kKmbDiAgi2dMcABsE7g0-SlQQ9y_x9eJUNhTPgDocX-iU7kTh1sIQl/s4608/DSCN1838.JPG)
Back atGiesinger, Matthew went for the Feines Pilschen - an authentic Pilsner-stylebeer, that is unfiltered, as are virtually all of Giesinger’s beers. Next up, I went for the Dunkles and,had it been later in the day, I would probably have tried the bottled BalticRye Porter as well.We had aquick look at the brewery on the way out. This is housed on the ground floor,where there is also a facility for the sale of brewery merchandise, and beerfor home consumption.
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This could be wherethe story ends, but there is another, larger and even more intriguing chapterto Giesinger’s quest to become a major player on the Munich beer scene. As demandfor their beers continued to increase, the company looked around for a furthersite that would enable them to grow further, but in a more environmentallyfriendly and sustainable way. This led to the construction of a much largerbrewery, occupying a 4,700 square metre site in Munich’s northern suburbof Lerchenau. This opened in the summer of 2020, but with the new locationcompromising the Giesinger name, the previous location in Obergiesing was retained as thecompany headquarters.
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As part of the new brewery, the company also sank a well plunging152 metres into the ground, and costing €1m (£840,000). The well is used toextract pure Munich water, which allows Giesinger to produce MünchenerBier, a term protected under EU Law since 1998, and one whichrequires the use of real Munich water, rather than stuff that comes out of thetap. This expensive gesture is the first in a series of steps designed to allowGiesinger Münchener Bier to be served at Munich’s world-famousOktoberfest, thereby breaking the 100-year-old monopoly held by the city’s bigsix breweries - Augustiner, Hacker-Pschorr, Hofbrau, Lowenbrau,Paulaner and Spaten. who have operated the event as a rather cosy cartel.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdW7U_4whjvn1Y_3OybI2DbMk45NIdt6xHy38Ib3qHb B1GocML3gtBU2VRTzyQPqakTFOk8mkuvtGD7ax-R_m8IhMMGOGFsoUZymgnBySyMUxULa73PLjSQ3kKVVilYTdK4h hU3w2kWUWWb4lsKuN5eVQeEolluBUb4Zqu5Ey_T_Fi4YFhKD3A 55_/w400-h288/Giesinger%20Symbol.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKdW7U_4whjvn1Y_3OybI2DbMk45NIdt6xHy38Ib3qHb B1GocML3gtBU2VRTzyQPqakTFOk8mkuvtGD7ax-R_m8IhMMGOGFsoUZymgnBySyMUxULa73PLjSQ3kKVVilYTdK4h hU3w2kWUWWb4lsKuN5eVQeEolluBUb4Zqu5Ey_T_Fi4YFhKD3A 55_/s3333/Giesinger%20Symbol.JPG)
Like I said, the brewery well is just the first step in awhole series of moves necessary to achieve Giesinger’s founder, and Managing Director,Steffen Marx’s dream of pouring his own beer at Oktoberfest. You can learn more about the obstacles hefaces, the opposition to his plans, and more about the man and his brewery, byclicking on the link to this article by Will Hawkes, (https://www.pelliclemag.com/home/2022/8/25/sie-lieben-auch-in-schlechten-tagen-giesinger-bru-in-munich-germany) which appeared in thewell-researched and informative, Pellicle Magazine.
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https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGy_wOOLi07FSlX8SlLZes8VXkFUki8fZMTq6BxX0iOF mfqJUqQXJyDwhGMZcSfzkSs2-vK9ZdOsj5xUbsXnNEl-SaKvo0SthCY-facM41wH64XRZuOVwNHzr7-Le1CaNZDt4yiwxwknE7hVVYHMEsKbtvhHaxC8c7yls1dkvylk4 ibFemQlE1hLPy/w225-h400/IMG_20230408_213045.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGy_wOOLi07FSlX8SlLZes8VXkFUki8fZMTq6BxX0iOF mfqJUqQXJyDwhGMZcSfzkSs2-vK9ZdOsj5xUbsXnNEl-SaKvo0SthCY-facM41wH64XRZuOVwNHzr7-Le1CaNZDt4yiwxwknE7hVVYHMEsKbtvhHaxC8c7yls1dkvylk4 ibFemQlE1hLPy/s4000/IMG_20230408_213045.jpg)
Sometimes justcracking open a particular bottle of beer can bring back memories, transportingthe drinker back to a place, or a time that constituted a significant moment inthe life of that person. More often than not though, the pleasant memoriesassociated with a particular beer, are just that, happy thoughts of a specialmoment, lost in time. Quite often, opening that bottle can lead a person off ina totally different direction, as happened to me, the other evening, when Iopened up a bottle that had been lurking for a while, at the back of the fridge.The beer inquestion was Giesinger Märzen, a beer I acquiredfollowing a visit to Fuggles Bottle Shop, a month, or possibly more, ago, andwhilst the beer itself didn’t conjure up, too many memories at first, the labelon the bottle certainly did. In the end, it set me off on a trail ofexploration that saw me delving into the founding, and subsequent expansion ofa brewery that, for many local drinkers, is a very welcome addition to the beerscene in its home city of Munich.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-6CAxqDeZQNYx8TnHWDvPxNeiCRpK3GsDca1767vaxpgzS5EZgx jCKOv5Y8NgWWCQpYHohaAnGEVA2lenv_ZTAHSpAZ-CyL1AZ00q44YDzNY1WlIDg46gwbwbxmp7UExerJflsVnUSkYe8 X8aq4g6r-wbD0A5X6E96qQLUUOE-14rzrdiTZcjYJS/w300-h400/Giesinger%20Marzen.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-6CAxqDeZQNYx8TnHWDvPxNeiCRpK3GsDca1767vaxpgzS5EZgx jCKOv5Y8NgWWCQpYHohaAnGEVA2lenv_ZTAHSpAZ-CyL1AZ00q44YDzNY1WlIDg46gwbwbxmp7UExerJflsVnUSkYe8 X8aq4g6r-wbD0A5X6E96qQLUUOE-14rzrdiTZcjYJS/s4035/Giesinger%20Marzen.jpg)
Giesinger Bräu (http://www.giesinger-braeu.de/) beganproduction in 2007, starting out in a converted double-garage, in a residential area at Untergiesing, in the south of Munich, producing around 300 hectoliters ofbeer. By 2009, that figure had increased to an impressive 750 hectoliters ofbeer, and just two years later, after hitting the magic figure of 1,000hectoliters, the small garage brewery had reached its limit. There was no roomfor further expansion of the plant, and space at the cramped backyard site wascompletely exhausted. A new location was needed, and plans for an ambitiousexpansion were put in place.None of this was known to Matthew and me, when we called in at the brewery, during a visit to Munich inthe summer of 2014. We’d stopped by to pick up a few bottles, after I’d seen afew ads, plus an article informing drinkers about this welcome new addition tothe Munich beer scene. We hadn’t realised at the time that Geisinger had ranout of space and were just a few months away from moving to a new site, with agreatly increased capacity. The demand for the brewery’s carefully craftedbeers had become too great, and space at the garage site was simply too tight.
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A few months after returning home, I read about the opening of the new brewery, with its 20 fermentationand storage tanks, compared to just four at the garage. Almost overnight,Giesinger became the second largest private brewery in Munich, with thecapability of producing up to 12,000 hectoliters of beer per year - more thanten times as much as the previous site!
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Inspired by what I had read, I was determined to take a closer look, sowhen our next visit to Munich came about, in February 2017, it was the perfectopportunity to experience what Giesingerhad created in their new home. An obvious improvement on the garage site, wasthe provision of a combined Bräustüberl and restaurant, which would enabled us to sample some of the beers andhave a bite to eat. After taking the U2 U Bahn line to SilberhornStraße, in the south of the city, it didn’t take long to find theGiesinger Bräu (http://www.giesinger-braeu.de/)complex, which occupied two levels of a building, overlooking a yard.
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Virtually oppositethe brewery, is the impressive Heilig-Kreuz-Kirche – the red-brick church which acts as the GiesingerBrewery logo. We sat in the bright and modern upstairs restaurant, despitehaving decided not to eat. This was because we would be meeting up for anevening meal, with Matthew’s friend Will, who would be flying out to Munichlater that day. The food looked good, and tempting too, and this combined withthe excellent beer, meant it didn’t take long for the place to start fillingup.
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There were around a dozen beers advertised on the boardbehind us, although as we discovered, not all of them were available. This includedthe Smoky Fox, which was a shame, as I am a big fan of smoked beers.Instead, I started with that rarest of German beer styles a Märzen which was both amberin colour and malt driven. With hindsight, memories of this beer, especiallyits strong malt character, did come flooding back the other night, when Icracked open that bottle.
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Back atGiesinger, Matthew went for the Feines Pilschen - an authentic Pilsner-stylebeer, that is unfiltered, as are virtually all of Giesinger’s beers. Next up, I went for the Dunkles and,had it been later in the day, I would probably have tried the bottled BalticRye Porter as well.We had aquick look at the brewery on the way out. This is housed on the ground floor,where there is also a facility for the sale of brewery merchandise, and beerfor home consumption.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibZUsFPWjo5_pCzaNwtkOX2sA0FPi8ZP_qXgCETIBr0 p4UMHWRBRrMl1FZg_4nM_TvdFr90zgzDSK0E2c8SgqKM9pGreC 97HPuW0jrLV4f-x6DPvZQnHSRl-ntVjaxGV_zK5ZV4CJ2jhlY3WOlKwXk0uYdWAcFf9Ibl95QqVnd NJ53pRsktMZDUaP/w400-h300/DSCN1833.JPG (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjibZUsFPWjo5_pCzaNwtkOX2sA0FPi8ZP_qXgCETIBr0 p4UMHWRBRrMl1FZg_4nM_TvdFr90zgzDSK0E2c8SgqKM9pGreC 97HPuW0jrLV4f-x6DPvZQnHSRl-ntVjaxGV_zK5ZV4CJ2jhlY3WOlKwXk0uYdWAcFf9Ibl95QqVnd NJ53pRsktMZDUaP/s4608/DSCN1833.JPG)
This could be wherethe story ends, but there is another, larger and even more intriguing chapterto Giesinger’s quest to become a major player on the Munich beer scene. As demandfor their beers continued to increase, the company looked around for a furthersite that would enable them to grow further, but in a more environmentallyfriendly and sustainable way. This led to the construction of a much largerbrewery, occupying a 4,700 square metre site in Munich’s northern suburbof Lerchenau. This opened in the summer of 2020, but with the new locationcompromising the Giesinger name, the previous location in Obergiesing was retained as thecompany headquarters.
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As part of the new brewery, the company also sank a well plunging152 metres into the ground, and costing €1m (£840,000). The well is used toextract pure Munich water, which allows Giesinger to produce MünchenerBier, a term protected under EU Law since 1998, and one whichrequires the use of real Munich water, rather than stuff that comes out of thetap. This expensive gesture is the first in a series of steps designed to allowGiesinger Münchener Bier to be served at Munich’s world-famousOktoberfest, thereby breaking the 100-year-old monopoly held by the city’s bigsix breweries - Augustiner, Hacker-Pschorr, Hofbrau, Lowenbrau,Paulaner and Spaten. who have operated the event as a rather cosy cartel.
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Like I said, the brewery well is just the first step in awhole series of moves necessary to achieve Giesinger’s founder, and Managing Director,Steffen Marx’s dream of pouring his own beer at Oktoberfest. You can learn more about the obstacles hefaces, the opposition to his plans, and more about the man and his brewery, byclicking on the link to this article by Will Hawkes, (https://www.pelliclemag.com/home/2022/8/25/sie-lieben-auch-in-schlechten-tagen-giesinger-bru-in-munich-germany) which appeared in thewell-researched and informative, Pellicle Magazine.
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