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From hobby to passion

2021-01-28T12:07:54.882Z


Wednesdays are brewing days and the former nursery of the Ostermairs smells like a bakery. This is due to the freshly ground wheat that the hobby brewer Toni Ostermair stirs into the brew. It hisses and steams before the mixture is refined and transferred to a fermentation tank so that the Bavarian drink can be filled into a measure.


Wednesdays are brewing days and the former nursery of the Ostermairs smells like a bakery.

This is due to the freshly ground wheat that the hobby brewer Toni Ostermair stirs into the brew.

It hisses and steams before the mixture is refined and transferred to a fermentation tank so that the Bavarian drink can be filled into a measure.

Weßling - The 64-year-old tax officer Ostermair is about to retire - and dreams of moving a professional brewery and a small restaurant into a future converted station building in Weßling.

Ostermair currently brews 200 liters of beer a year.

For private use only, he says.

Still.

“There is no pub in Weßling where you can stop for a beer,” emphasizes Ostermair, who grew up in Weßling.

He wants to change that.

With a small brewery in the train station.

In this regard, the hobby brewer contacted Mayor Michael Sturm last autumn, who included the idea in a kind of catalog of ideas for the train station.

At the same time, Weßling's restaurateurs, those in charge of the library and Weßling's artists had announced their interest in the room (we reported).

“Maybe the interested parties could join forces,” Mayor Sturm muses.

The recreational beer brewer Ostermair, who is registered with a Braunummer, has a small restaurant with changing dishes in mind, in addition to the brewery, in which, of course, decisive football matches are to be broadcast.

The idea was to produce around 1,500 liters of beer a week in the former kiosk.

However, Ostermair would have to replace his hobby system with a brewing system costing around 50,000 euros.

Of course, he would need a license to do this so that the private label could be served in a separate room.

The room size?

“Around 100 visitors who feel at home there, similar to the Giesinger brewery, for example.” The dad says that two adult sons are served on tap.

He started brewing four years ago.

“I wanted to see if I could do that,” he says of the unusual leisure activity.

Since then, family and friends have acted as taster for the common wheat beer and traditional beer types as well as the constantly changing special beers.

Before Ostermair goes to work, all containers and work equipment must be sparkling clean.

"Otherwise you can throw away the beer afterwards," he knows.

“It's not just the water that matters, but also the different types of malt and, of course, the type of yeast.” He adds bitter and aromatic hops to his brew according to taste.

Looked at with satisfaction and tasted the result after the eight-hour brewing day.

Whether he will be able to sell his beer in the center of Weßlinger in the near future depends on the railway: As a lifelong tenant, she would either have to agree to the cancellation of the contract or rent the premises back to the community.

Until then, the brewing continues at home.

Michèle Kirner

Source: merkur

All news articles on 2021-01-28

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