In German, ‘krausen’ literally means the foamy head that develops on a new batch when the yeast are most active. But in brewing, ‘krausening’ is the process of taking that actively fermenting wort and adding it to a near-finished Lager during the cold-conditioning process.

It’s finicky and time consuming and complicated, so almost no one does it. But the team at the Bruery utilize this old-school method for every batch of their Ruekeller Helles Lager!