Together with our partners from “InselBier” we thought about a good buffalo rib eye what could fit for a beer now, until we got the idea that a buffalo beer is missing. Briefly thought about how it should taste and immediately decided that it had to be spicy, aromatic and unique.
So Thomas Bundschuh and we went off, collected hops and a huge amount of malt. Then things got down to business in the brewing workshop.
The caraamber malt in our craft beer is roasted several times so that it gets this dark amber color. “The used Caraamber malt comes directly from the lake, where we do not reveal where exactly, because that is the secret of our beer” So Thomas. Of course, we also asked what was decisive for InselBier, that you saw a collaboration between us.
Jules of island beer then said directly:
“From the beginning there was a special bond between us and Buffalo Bill, as it is important for both companies to work sustainably and regionally. Because the hops also come from the region."
When producing our buffalo beer, the focus is on handicrafts, so the supply was only available to a limited extent.
To explain it: In the morning, before the beer is brewed, the hops have to be broken down and then it goes into the brewing kettle. The brewing kettles are limited to 1000 liters, it is also brewed completely manually, which means that the master brewer is on the machine for brewing between 8 and 9 hours. After brewing, the beer must first be stored at temperature for at least 4 weeks, the yield from 1000 liters of brewed beer until it is ready for filling is then only 800 liters, which are then manually filled into barrels at Insel Bier.
Conversely, it means: every bottle of beer from our buffalo beer is handpicked and involves many hours of work.
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