{"id":7314,"date":"2023-06-19T15:03:12","date_gmt":"2023-06-19T13:03:12","guid":{"rendered":"https:\/\/www.zumschluessel.de\/brewery\/"},"modified":"2026-02-17T16:36:07","modified_gmt":"2026-02-17T15:36:07","slug":"brewery","status":"publish","type":"page","link":"https:\/\/www.zumschluessel.de\/en\/brewery\/","title":{"rendered":"brewery"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Logoschriftzug\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Brewery<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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In D\u00fcsseldorf since 1850<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Hausbrauerei \"Zum Schl\u00fcssel\"<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Discover how the unique Original Schl\u00fcssel beer is created from high-quality ingredients such as barley, hops and malt. Our master brewer follows strict quality criteria<\/strong> and monitors every step of the brewing process with the utmost care and craftsmanship.<\/span><\/p>\n

We invite you to try Original Schl\u00fcssel, a beer which is brewed in a traditional style with open fermentation<\/strong>. The natural top-fermented brewing process<\/strong> gives our Original Schl\u00fcssel beer its mild, full-bodied flavour.<\/span><\/p>\n

Experts have also recognised this<\/strong> and Original Schl\u00fcssel has twice won the gold medal for best <\/strong><\/span>Altbier<\/i><\/span><\/strong> at the international European Beer Star Award<\/strong>.<\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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How our Original Schl\u00fcssel is made<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Our brewing process \u2013 top-fermented<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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<\/p>\n\t\t\t\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"Ein\n<\/i> The malt \n\t\t\t\t\t\t\t<\/rs-layer>

The malt<\/h3>\n\nTo produce malt, malting barley is germinated and then dried on a kiln. The malt is therefore an entirely natural product that serves as a source of sugar for the yeast to ferment and gives the beer a wide variety of flavours. Altbier is a highly regarded, traditional style of beer that stands out from other beer styles due to its dark colour. This is due to the addition of roasted malt. \n\t\t\t\t\t\t\t<\/rs-layer><\/i> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"Eine\n<\/i> The grist mill \n\t\t\t\t\t\t\t<\/rs-layer>

The grist mill<\/h3>\n\nOur grist mill \u2013 a reliable employee for 80 years \u2013 breaks up the malt during the milling process so that the nutrients and starch can be extracted during the brewing process. This breakdown forms the basis for extracting from the malt the unique aromas, colours and flavours that characterise Original Schl\u00fcssel. \n\t\t\t\t\t\t\t<\/rs-layer><\/i> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"Zwei\n<\/i> Mash & wort kettle \n\t\t\t\t\t\t\t<\/rs-layer>

Mash & wort kettle<\/h3>\n\nThis malt \u2013 both light and dark \u2013 is mixed with water after milling. This activates the enzymes in the malt, which convert the starch into sugar. This critical process, known as mashing, produces the malt sugar which is later converted into alcohol by the Original Schl\u00fcssel yeast. Precise temperature control and know-how are crucial when it comes to achieving the desired flavour profiles and characteristics. \n\t\t\t\t\t\t\t<\/rs-layer><\/i> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\n<\/i> Lauter tun \n\t\t\t\t\t\t\t<\/rs-layer>

Lauter tun<\/h3>\n\nOnce the mash has reached full saccharification, it passes through the lauter tun. This is where the clear, sugary wort is separated from the solid residue that remains after the mashing process. The clear wort, now free of solid components, is returned to the wort kettle to start the boiling process. The solids that remain are known as spent grains, a high-quality animal feed that is regularly collected by local farmers. \n\t\t\t\t\t\t\t<\/rs-layer><\/i> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\n<\/i> Addition of hops \n\t\t\t\t\t\t\t<\/rs-layer>

Addition of hops<\/h3>\n\nWhile the clear wort is being boiled, we add the Hallertau aroma hops. This is particularly valuable as it develops an extraordinary variety of aromas due to the favourable climatic conditions and the fertile soil. The exact quantity and type of Hallertau aroma hops used and the timing of their addition during boiling are carefully balanced to achieve the desired flavour profile of Original Schl\u00fcssel. \n\t\t\t\t\t\t\t<\/rs-layer><\/i> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\n<\/i> Wort kettle \n\t\t\t\t\t\t\t<\/rs-layer>

Wort kettle<\/h3>\n\nThe hops are dissolved and released during the boiling of the wort; an important step in the brewing process, that gives our Original Schl\u00fcssel additional characteristic aromas and its pleasant bitterness. At the same time, the evaporation of a defined amount of water leaves the original gravity at exactly 12.5%. This level of precision in the original gravity is crucial for the subsequent alcohol content of 5.0% vol. \n\t\t\t\t\t\t\t<\/rs-layer><\/i> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\n<\/i> Whirlpool & wort chiller \n\t\t\t\t\t\t\t<\/rs-layer>

Whirlpool & wort chiller<\/h3>\n\nOnce the wort has been boiled, it enters the whirlpool, making a significant contribution to the clarity and quality of Original Schl\u00fcssel. Our whirlpool uses centrifugal force to separate solid components, such as hop residues and proteins, from the wort. The clarified wort is then drawn off from above and cooled to around 16\u00b0C in the wort chiller. \n\t\t\t\t\t\t\t<\/rs-layer><\/i> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"Ein\n<\/i> Open fermentation \n\t\t\t\t\t\t\t<\/rs-layer>

Open fermentation<\/h3>\n\nTraditional open fermentation is typical for Rhineland beers and a quality feature of the art of craft brewing, with which we guarantee the outstanding quality and excellent taste of Original Schl\u00fcssel. We are particularly proud of our top-fermented Original Schl\u00fcssel yeast \u2013 a unique and pure yeast that contributes significantly to the consistent quality and special aroma of Original Schl\u00fcssel. We add the top-fermenting Original Schl\u00fcssel yeast to the wort in fermentation vats specially made for us, which converts the malt sugar into alcohol and carbon dioxide and develops additional flavour profiles. Another particular advantage of open fermentation is the shallow vats, which provide the yeast \u2013 a living organism \u2013 with a gentle working environment without excessive pressure. In addition, unwanted fermentation by-products are eliminated through the foaming of the vats. Open fermentation lasts 3 to 4 days. \n\t\t\t\t\t\t\t<\/rs-layer><\/i> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\n<\/i> Storage tank \n\t\t\t\t\t\t\t<\/rs-layer>

Storage tank<\/h3>\n\nAfter primary fermentation, the \u201cgreen\u201d beer is carefully transferred to our storage cellar; patience is required as it matures here for around 20 days at a constant temperature of 2\u00b0C. During the maturing process, further aromatic substances develop, giving Original Schl\u00fcssel its unique and unmistakable taste. At the same time, carbon dioxide is produced naturally. \n\t\t\t\t\t\t\t<\/rs-layer><\/i> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"\"\n<\/i> Filtration \n\t\t\t\t\t\t\t<\/rs-layer>

Filtration<\/h3>\n\nAfter the maturation period, our beer undergoes gentle filtration. Two sheet filters, made of compostable cellulose and with defined pore sizes, help to remove fine particles, including yeast cells and protein compounds. One important point: at our brewery, no thermal preservation processes take place, as is common in other breweries through short-term heating or pasteurisation. These processes can lead to an undesirable oxidation of oxygen molecules, impacting the flavour by accelerating aging processes \u2013 an approach that contradicts our quality principles. \n\t\t\t\t\t\t\t<\/rs-layer><\/i> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"Nahaufnahme\n<\/i> Barrel filling & bar \n\t\t\t\t\t\t\t<\/rs-layer>

Barrel filling & bar<\/h3>\n\nFor bottled beer, the finished beer is transported to the bottling plant in tankers. For the beer that is served at the \u201cSchl\u00fcssel\u201d, we fill wooden barrels with a typical capacity of 100 litres in our barrel cellar, which is located directly below the restaurant. The filled barrels are stored in cold stores at a constant temperature of 4\u00b0C. This way, you can always enjoy your Original Schl\u00fcssel at an optimum temperature of between 4\u00b0C and 6\u00b0C. \n\t\t\t\t\t\t\t<\/rs-layer><\/i> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t<\/rs-slides>\n\t\t\t\t\t<\/rs-static-layers>\n\t\t\t\t<\/rs-module>\n\t\t\t\t