KIDNEY Farmer Rainer Roos made his own beer. Barley grew in a field near the Rhine campsite, but the raw materials had to be brought to other cities for processing.
“Zisch!” When farmer Rainer Roos removes the crown cap from his self-created Meerbuscher Landbier, this gleefully froths into the beer glass. Cool and with a dark golden hue, he invites you to quench your thirst and enjoy the end of the day at sunset. Here’s how an ad trailer featuring Roos’ latest product might look. “Two years ago, my son Alexander had the idea of making his own beer,” reports longtime farmer Meerbusch, whose fields are north of the city area.
Brewing your own beer for once is particularly popular with young people. You can also buy construction kits at discount stores which should work, but it doesn’t always work and the taste isn’t always what it should be. Because you have to learn how to brew beer. This can also be studied and completed with a bachelor’s or master’s degree in beer.
Therefore, father and son Roos first met and established business ties. Because to produce a good beer, in addition to the idea, different work phases, specialized knowledge and places where the project can be carried out are required. “It started with the cultivation of a special malt barley in one of our fields near the campsite in the spring of 2021,” says Roos. Normally, barley is grown in the fall as a winter crop, but spring barley is needed for beer production. After the harvest in July, the wheat was threshed and stored for about four months. “During this time, the ingredients change,” explains the farmer. Subsequently, the barley was cleaned and packed in bags to carry the raw material to the malt plant. They loaded ten tons of barley to transport it to Bavaria.
For beer to be made from grains, yeast and sugar are essential. Barley is made up of 60% starch, which is encapsulated in the endosperm. In order for it to subsequently be available in the form of sugar when crushing the yeast, it must be broken down during the mortar by soaking, germinating and cooking. In addition, fine aromas and typical color develop during the malting process. This determines whether light or dark types of beer will emerge from the resulting beer.
Rainer Roos would have liked to go to a regional malt shop, he says, but the smaller malt shops in the surrounding area have given up in recent years, and the larger companies are not accepting smaller orders like Roos’s. After all, he doesn’t want to throw everything into one big pot, but he wants to reclaim what has become his barley of him. After malting, the malt must be stored in large silos for at least four weeks before it can be used for brewing. “Sebastian Sauer, an acquaintance of my son, carried out the brewing process at the Vormann Brewery in Hagen,” continues Roos. In this small, rustic brewery, a master brewer like Sauer can use the equipment to brew his own beer.
“Together with the master brewer, we tried different recipes to get a beer that we liked,” says the farmer, whose family has been working in Nierst since 1880. They were tested for six to seven months before the “Meerbuscher Landbier” was ready. The result is a low fermentation beer with a delicate taste. It’s maroon and tastes somewhere between Pilsner and Alt. Another friend of Alexander Roos, who runs a small advertising agency, designed the beautiful label.
Those who have become curious can now buy the Meerbuscher Landbier at various points in Meerbusch: at the Landhandel Norf and at the Vinotage Pampel in Lank, at the Kiebitzmarkt in Ilverich or at the campsite bar.