Agrar- und Ernährungswirtschaft Westmecklenburg 2020
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Getränke | Beverages 47<br />
manufacturers in Dodow moved their marketing<br />
onto a new level to make as many customers as<br />
possible aware of the unique product. They used<br />
the “NaturQuelle” to advertise for the region on a<br />
nationwide basis.<br />
The fact that even good water can be refined is<br />
confirmed by Benjamin Schlüter. The master distiller<br />
at Schwechow fruit distillery uses filtration to<br />
achieve a clear improvement in the quality of their<br />
fruit brandies. “Softened water is better able to<br />
absorb the flavours during the distillation process.”<br />
The aftertaste is softer, which makes the top<br />
quality spirits, brandies and liqueurs even more<br />
enjoyable.<br />
Ob Bier- oder Whiskyherstellung: Auch das Brauhaus Am Lohberg<br />
in Wismar profitiert von bestem Wasser.<br />
Whether they’re making beer or whisky, the brewery Am Lohberg<br />
in Wismar also benefits from top quality water.<br />
Dass selbst gutes Wasser noch veredelt werden<br />
kann, bestätigt Benjamin Schlüter. Der Brennmeister<br />
in der Schwechower Obstbrennerei setzt<br />
auf Filtration, die zu einer deutlichen Qualitäts -<br />
steigerung bei den Obstbränden führt. „Enthärtetes<br />
Wasser nimmt die Aromen aus den Destillaten<br />
besser auf.“ Der Abgang sei weicher, das steigere<br />
den Genuss der hochwertigen Geiste, Brände <strong>und</strong><br />
Liköre.<br />
Auch Stefan Beck schwört auf eine herausragende<br />
Wasserqualität. Er führt die 600-jährige Tradition<br />
im Brauhaus am Lohberg in Wismar fort. Nicht nur<br />
neun Biersorten, vor allem die starke „Mumme“<br />
nach Rezepten aus dem Mittelalter, gären in den<br />
Foto: Barbara Arndt<br />
Stefan Beck also swears by outstanding water<br />
quality. He continues the 600 year-old tradition in<br />
the brewery am Lohberg in Wismar. Nine types of<br />
beer and above all, the strong “Mumme” brewed<br />
to recipes from the Middle Ages are produced in<br />
the large brewing kettles. The master brewer sets<br />
new accents based on old recipes with repeatedly<br />
award-winning beer and fruit brandy, gin, aquavit<br />
and schnapps. The same applies to whisky in the<br />
Baltach brand (that’s Gaelic for the Baltic. Thes<br />
Wismarian Single Malt a<strong>und</strong> Wismarian Peated<br />
Single Malt serve the demands of upmarket<br />
hospitality establishments, the specialist trade and<br />
the company’s own restaurant. “We combine<br />
Nordic joie de vivre and Hanseatic history with our<br />
hand-made connoisseur products. To this end, in<br />
2016 we converted a former bull shed in Dar -<br />
getzow into a spirits factory. The massive building<br />
offers an ideal climate for letting exclusive bever -<br />
ages mature.” Before the whisky ages here for up<br />
to five years in old oak barrels, the company uses<br />
malted barley, water and yeast to make the<br />
fermented wort which is then distilled in the tra -<br />
ditional brewery with its historical atmosphere.<br />
After reaching initial maturity, Stefan Beck finishes<br />
the beverage in old sherry barrels, ro<strong>und</strong>ing the<br />
whisky off by en hancing the flavour.