Brauerei Kemker Kultuur

For Jan Kemker and Nicole Marzec of Brauerei Kemker Kultuur, what started as a homebrewing experiment in 2017 has led to the revival of the local brewing tradition of their small village, Alverskirchen, near Münster, Germany.

Jan and Nicole brew very small quantities of beer with old heirloom oat and barley varieties they grow themselves, and they partner with neighbouring organic farmers who provide their spelt and other aromatics that they infuse in their beers. They also make naturally fermented cider from heritage apple, pear and other fruits. The Kemker Kultuur house culture was developed from Jan’s homebrewing days—when he would pitch in dregs of his favourite beers—showcasing the yeast strains of his favourite beers at the time. It has now evolved into the unique flavour profile that their beers are known for, reinforced by Jan and Nicole’s tendency to age most of their beers in old wooden barrels to add complexity—just as tradition would have it.

The resulting beers tend to be less acidic than the well-known Belgian lambic, but not as light and lifted as other farmhouse beers from northern France—they are contemporary riffs on classic, lesser-known Münster styles that we’re very excited to bring to Australia. Brewers like Kemker Kultuur are championing the revival of old farming and brewing methods, which has wider benefits for their local environments and economies.

Kemker Kultuur’s long term plan is to make their own farm entirely closed-loop, with the beers just one (wonderfully delicious) part of a broader, regenerative system.