A wall of deep crimson brick topped by a steep, gabled roof marks Zum Schlüssel. Inside this building, the Gatzweiler family began brewing Altbier in eighteen fifty, using a recipe that relied on top-fermenting yeast and long maturation periods. While other breweries moved to industrial suburbs, this operation kept its copper vats in the heart of the Altstadt. Today, the beer travels directly from these internal cellar tanks to the taps, bypassing the heavy kegs used by larger regional competitors.
Zum Schlüssel
food drink