Weyermann® hosts brewmasters regulars’ table of the German brewmasters and maltsters association

Last weekend, we hosted the brewmasters regulars’ table of the Thuringia regional group of the German brewmasters and maltsters association, with around 30 participants at our Weyermann® plant in Clingen.

Following a board meeting led by the regional group chairman Thomas Schröder (brewmaster at Apolda), Martin Kullik gave a presentation on current phishing and spam scams circulating under the names of the DGUV (German Social Accident Insurance) and employers’ liability insurance associations.

Jens Hell, Weyermann® plant manager Clingen, then presented the malthouse, which has been modernized since 2017 and specializes in Heirloom and Terroir malts. In one of Germany’s best growing regions, local raw materials for production are cultivated there and processed at the Weyermann® production site in Clingen. The flexibility of the modernized facility forms the basis for producing malt from various raw materials, such as the summer brewing barley varieties Barke® and Isaria®, in outstanding qualities. In an outlook, he explained that after the modernization of the production facility, further projects—such as the transformation concept, the replacement of a process control system in the silo building, and the replacement of the malt germination equipment—will be implemented in the near future. These are critical steps to keep the facility modernized and secure its future.

After the theoretical program, practical activities followed, including facility tours and tastings. Jens Hell led the tours, and the interested professional group praised the excellent condition of the facility, particularly the production equipment. “It’s remarkable and impressive what Weyermann® has achieved here since taking over the site and how they’ve transformed the facility,” noted Günter Lengefeld, former malt master.

Jörn Petersen, Weyermann® customer consultant for northern Germany, conducted the tasting sessions. He demonstrated how different flavors emerge in various beer styles when using Heirloom malts produced from the barley varieties Barke® and Isaria®. Intensive discussions allowed participants to exchange recipe ideas and experiences. Inspired by recipe concepts from Constantin Förtner, Weyermann® brewmaster, many attendees gained new perspectives for their own creations.

The event fostered open dialogue between small-scale microbrewers and larger industrial brewers, with both sides quickly finding common ground in their commitment to enhancing the reputation of German beer and its diversity.

As the crowning finale, our management invited the participants to a hearty Bavarian Brotzeit, where they eagerly networked, exchanged experiences, and connected in a relaxed atmosphere.

We thank everyone involved for their dedicated efforts and the excellent organization, preparation and execution of the event!

Thank you to all participants for a wonderful networking afternoon!