Brew Age is a young and innovative company taking old brewing traditions and developing them further. The newly created beers and beer styles are then to offer new impressions and flavours to the beer expert and the beer newbie alike.
It all started as a hobby: in 2006, Tom and Johannes brewed their first beer in a canning pot. Apparently it tasted nice, and it soon became clear that this should turn into more than just a hobby. Tom’s brother Michael joined the fun and at the end of 2007 there were early deliberations to open a microbrewery. These somewhat naïve plans, however, were not put into reality (with hindsight they say: thank god!). The idea itself didn’t die, though. And so Tom and Johannes started from scratch and went to Weihenstephan in order to study Brewing and Beverage Technology at the TU Munich. At the beginning of 2012 they returned to their original plans and Raphael joined the crew.
The Brew Age team went through various scenarios in their heads: to open their own brewery vs. gypsy brewing, establishing a brand and, most importantly, develop recipes. They soon realised that starting with building a brewery might be a bit tricky, and settled on the concept of gypsy brewing. Following an intense search for a partner brewery, they finally managed to start their cooperation with Reinhold Barta at Brauhaus Gusswerk. Today, they still brew their beers at Gusswerk, and in a way you can call them sedentary gypsy brewers: in contrast to classic gypsy brewers, who produce their beer (or have it produced) at various breweries, the Brew Age team brew their beers almost exclusively at Gusswerk, strictly according to their own specifications.
For the near future, Brew Age are planning to build our own brewery in Vienna.
我们设想了各种不同的情形：建立自己的酿酒厂，相较于吉普赛式酿酒，建立自己的品牌，最重要的是有自己的酿酒秘诀。很快我们意识到，建立自己的酿酒厂不是一个简单的事情，于是我门欣然接受了吉普赛式酿酒。经过全面的研究比较，我们最终选定位于Brauhaus Gusswerk的Reinhold Barta与之合作。直至今日，我们依旧在Gusswerk酿制我们的啤酒。相较于传统的吉普赛式酿酒者在多家酿酒厂酿酒，一定意义上讲，我们是定居的吉普赛式酿酒者，因为我们只在Gusswerk严格依照我们的酿酒秘诀酿制啤酒。—在不久的将来，我们计划在维也纳建立我们自己的酿酒厂。