MA | Brauerei im Klosterhof

Brauerei im Klosterhof

The brewing and consumation of beer has been part of german and european culture since the age of germanic tribes. Its roots reach way back to the sumerians and mesopotomian tribes 4000 b.C. Formerly brewed at home as medicine or an easy meal it was mostly inedible and sometimes even harmful. From 1505 the german „Reinheitsgebot“ (law) protects the purity and integrity of german beer production. Making the porridge-like brew a tasteful cultural drink. Cloisters and monks take an important role in this process. First producing their own beer for personal use during their fasting time. Later selling it to the people appreciating the high quality and constant taste of the beer. Due to quality equipment and good education the cloisters quickly make up most of the brewing. In the early 20th century industrialisation further automats the brewing process. Big companies are now able to effienate the production process even more while pushing smaller businnes from the market. Until today most cloisters sold their name and laber to bigger companies while only a handful of cloisters in germany still brew their own beer in traditional manufactural style. To protect the heritage of modern beer the new brewery conservates and displays traditional brewing techniques.

cloister

Heidelberg is located at the edge of the Odenwald forest and its crossing with the Neckar river. Following stream upwards we can locate the cloister Neuburg halfway up the hill Köpfel. Historically the cloister was brewing medicine and growing herbs and most importantly served artists and writers who travelled and worked near Heidelberg. The agricultural and herbalistic works were discontinued by the shrinking number of monks in the early 21st century. Today the cloister is looking for a new focus by brewing beer and housing artists. The designed monastic brewery proposes a new architectural programmatic. While the main building is preserved for the monks and their spiritual work, the former gardens become the ateliers for invited artists. The farm is reshaped with the new brewery creating the public court and preserving the barn for public and private events.

linearity

A straight volume is positioned where the former stables and some unused huts used to be. It resembles the linearity and strictness of the brewing process. Parallel with the old barn, now serving as an event hall, the new brewery reforms the historical monastic courtyard. It is now opened and serves as the public adress of the cloister hosting events, markets and locally created pieces of art. The brewing houses ontop of the base divide the terrace floor into production steps and courts in between. Allowing the visitor to observe the wild and green nature behind the brewery. The positioning of the brewery between the two biomes of social culture and natural origin represents the equivilant standing of the cultural tradition of brewing.

brewing

The brewing process can be broken down into five linear steps. Starting with the raw malt corn delivered and stored in the first brewing house, the malt tower. Divided in the grist mill before in step three water and yeast is added and the mixture is cooked. In three large copper tanks the characteristic and most important cooking takes place. Under the influence of heat and pressure the brewer by hand brews the mixture to a certain degree. In step four the brew is clarified and cooled and already drinkable. To fully develop its flavour and colour the beer now ferments from one day to several weeks in step five. In the very end the beer is filled in bottles or barrels before being dispatched to other pubs and locations or to be enjoyed on the spot.

museum

Approaching the cloister the visitor notices the red concrete brewery building in between the historical red sandstone wall and barn. He can enter the public court or take the bridge to directly enter the terrace floor of the brewery. To his right the pub is located. To start the tour the user walks straight to the garden on the other side of the brewery which is leveled with the terrace floor. Walking through the garden the visitor learns about local herbs and historical information about the cloister. Reaching the malt tower the user starts a journey through the brewing houses learning about the prodution process with gallery insights to the brewing floor. In between resting and enjoying the produced beer in the brewing courts or the garden.