Description
It all started in the summer of 2015 with a tour of the brewery during a Rügen vacation, which Alexander Schimmel and Christian Hölzing showed how beer can taste. This is how they started to taste the German beer landscape - every Friday evening after a walk with Ox Urmel from Krofdorf. What initially started with the ambitious goal of trying all German beers became more and more special over time - up to less well-known beers and artisan beers with a special taste. In the end, the idea matured to try out the wort kettle for yourself. No sooner said than done - in 2017 they converted an old workshop in the garden in Daubringen - which the family only called "es Hällche" - into a small home and hobby brewery. The "Daubringer Hällche" was born. The horn hops in the logo are reminiscent of the origin of the whole - the Friday walks with Ox Urmel and the subsequent tastings. Since then, a wide variety of varieties have been brewed in the Hällche, although old German beers, which are unfortunately somewhat forgotten, were also sometimes brewed. Top-fermented in summer, bottom-fermented in winter - according to the seasons. The beers are brewed by hand with water, malt, hops and yeast. If you also leave the paths of the German Purity Law, only natural ingredients are used. All beers are unfiltered and unpasteurized. Since 2019, the Daubringer Hällche has been brewing brew as a gypsy brewer.
