Since spring 2019, the Köthener Brauhaus has once again lived up to its name. For six years, the voluminous copper kettles in the restaurant were just decoration. Now the brewery produces its own top-quality Köthen beer. Brewery boss Stephan Nickel and his guests have Jean Titze to thank for the fact that the kettles are boiling again and that the quality standards are particularly high. The Köthen university professor and master brewer had set himself particularly high standards in terms of quality for the start-up. The "Culinary Saxony-Anhalt" competition has now confirmed this quality and awarded the Jakobus beer a Culinary Star.
Professor Jean Titze, who teaches Food Technology of Plant Products at Anhalt University of Applied Sciences, regularly gives students the opportunity to try their hand at developing new products in the university's training brewery. Intensive courses are also regularly offered at Anhalt University of Applied Sciences for those interested from abroad. Here, students are taught the classic art of brewing and how products can be developed more innovatively and marketed sustainably and profitably. "I see one of the main tasks of my professorship as being to help and support small and medium-sized companies and start-ups, particularly in Saxony-Anhalt, in the development and production of high-quality food products." For the Jakobus beer, the food technologist focused on beer brewed in the Pilsner style.
More information:
www.hs-anhalt.de/lt
