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Backstage Pass: Hofbrauhaus in Newort
NEWPORT, Ky. (Perry Schaible) -- The Hofbrauhaus in Newport has been open for more than eleven years. It's known as much for its authentic German beer as it is for the food and atmosphere.
The restaurant is sneaking up on a big milestone, and it's expected to happen Wednesday night. The person who gets the stein with a special marker on it, is drinking the four millionth liter of beer served at the restaurant.
The Hofbrauhaus is known for its beer. Four classic Bavarian varieties are made year-round; the premium lager, light, dunkel and hefeweizen. They're all from original recipes handed down by the Duke of Bavaria more than 400 years ago.
Head brewer Conrad Freihofer has been with Hofbrauhaus Newport from the beginning. His tour starts in the brew haus, home to the brew vessels, two large copper kettles behind the bar. "Today we are doing a dunkel brew. And we are converting the starches from the grain into our fermentable sugars."
The liquid flows through the piping into the brewery room, where the fermentation process begins.
Only four ingredients are used in each brew; water, barley, yeast and hops. That is dictated by German law to ensure a quality, authentic beer is produced.
The beers eventually end up in the serving tanks. "These beers are ready to go. I've already taken them out of the fermenter. I have trunk lines. They go through the cooler and to all the taps at all the bars. And on a Friday night or a Saturday night, you'll see this bobbing up and down. That's how many people are pulling on the taps to get beer out of here."
On a Friday night if you took all the beers together, customers drain a whole tank of beer. That's about two-thousand liters of beer.
The tour took just about thirty minutes. The entire beer brewing process, from start to finish, takes about twenty-one days.
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