Brewpub in Düsseldorf: top-fermented Altbier, premium spirits from its own distillery and a traditional restaurant.
Uerige Obergärige Hausbrauerei GmbH
DüsseldorfNew on Amplifa
About the Uerige brewpub
Uerige Obergärige Hausbrauerei GmbH operates a traditional brewpub in Düsseldorf's Old Town that brews top-fermented Altbier according to the purity law of 1516. From water, barley and wheat malt and its own Uerige yeast, the Altbier is produced in a brewing process carried out entirely in-house: from milling the malt through mashing, lautering, hopping with hand-selected aroma hops, cooling, fermentation and maturation to gentle filtration with a separator and layer filter. Since 2007, the brewers have had new cleaning and filling systems for kegs. The Stickum extension building of 2008, with around 1.300 square meters of additional space, combines gastronomy, brewery and an own distillery; there the premium spirits Stickum and Stickum Plus are distilled from Uerige Sticke and DoppelSticke. In addition to the brewery and distillery, the historic restaurant with taproom and catering (Uerige á la carte) is part of the company.
- Site
- Düsseldorf
- Processes
- Own brewpub (Altbier), Distillery (premium spirits Stickum and Stickum Plus), Restaurant/gastronomy, Sales (online shop), Filling (kegs with own cleaning and filling systems since 2007), Events/dates, Uerige á la carte (catering/reservations)
- Materials
- Barley and wheat malt, Aroma hops, Uerige yeast, Brewing water, Uerige Sticke and DoppelSticke
- Certificates
- Purity law 1516
- Founded
- 1862
- Industries
- Brewery/Beverages, Distillery/Spirits, Gastronomy
- 01
Malt milling
- 02
Mashing
- 03
Lautering
- 04
Hopping
- 05
Cooling (cool ship, trickle cooler)
- 06
Fermentation
- 07
Maturation
- 08
Filtration
- 09
Keg cleaning and filling
- 10
Taproom service in the restaurant
Raw materials & brewing process
Barley and wheat malt
Two-row spring barley and brewing wheat, stored for four weeks, form the basis of the Altbier.
Aroma hops
Hand-selected aroma hops provide the aroma and fine bitterness of the beer.
Uerige yeast
Own top-fermenting yeast for the fermentation of the Altbier.
Brewing water
Main component of the beer according to the purity law.
Uerige Sticke and DoppelSticke
Basis of the premium spirits Stickum and Stickum Plus distilled in the own distillery.
Location
Düsseldorf
DEBrewpub, distillery, restaurant
- Materials
- Barley and wheat malt, aroma hops, Uerige yeast
- Malt mill
- Mash and wort kettle
- Lauter tun
- Cool ship
- Trickle cooler
- Fermentation cellar
- Maturation cellar
- Separator and layer filter
- Cleaning and filling systems
- Distillery
Products
Inside the production
Industries
Additional services
Quality
The brewing process follows the purity law of 1516; mash management is regularly checked (iodine normality) and filtration is carried out gently with a separator and layer filter.
| Evidence | Düsseldorf |
|---|---|
| Purity law 1516 |
History
- 1658-1783
Patrician house on Berger Straße owned by the Pfeilstricker family; mid-18th century imperial post house "Zum Heydelberger Fass"
- 1837/38
New building as "Bergischer Hof", a wine tavern with lodging
- 1862
Wilhelm Cürten bought the "Bergischer Hof" on January 4 and established a top-fermenting brewery
- 1886
Death of Wilhelm Cürten; son Max modernized the brewery with an ice machine and a brewing kettle with preheater
- 1902
Death of Max Cürten; brewmaster Jean Keller took over the house, brewery and pub (lease 1907, sale 1912)
- 1937
Rudolf Arnold took over the Uerige on October 1
- 1943-1944
A bomb destroyed the front building; the brewery burned out completely
- 1949
Reconstruction completed; extensions Handwerkerstübchen and Neweaan in 1951
- 1974
Opening of the "Brauhaus" on Rudolf Arnold's 85th birthday
- 1976
Christa and Josef Schnitzler took over the Uerige on January 1
- 1999
Michael Schnitzler took over management
- 2007
New cleaning and filling systems for kegs
- 2008
Opening of the Stickum extension building (ca. 1.300 m²) with brewery, gastronomy and distillery