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ORIHUELA COSTA BEER ON TAP
Kevin Reardon / 2010-07-29 10:52:24
The recent opening of ‘de Bassus Bavaria’ in La Zenia has not only brought a comfortable German Beerhouse to the region it has also brought it’s very own brewery where beer is made in full view of its curious customers.
Situated within sight of the La Zenia motorway toll booths the beer is produced ‘in house’ in three large tubs which are located right in the centre of the bar. The recipe it also its own with barley and all other ingredients imported direct from Germany.
The manager Steven Kreane said that it is important that the secrecy of the recipe is maintained. He said “It has been going for almost five hundred years with Barron Bassus first establishing the brand in Bavaria in 1550”.
The Master Brewer, and the man responsible for ensuring that the recipe is followed to the letter, is Max Anneser. He is in charge of supervising the three stages of fermentation, carrying out necessary sampling and testing as the beer goes through the brewing procedure to ensure that it meets the de Bassus quality, a procedure that takes approximately 16 days.
Herr Anneser is a very important figure, especially in his home country of Germany, where he was required to study for five years to become a Brew Master. “After 16 days the beer stored in a number of large vats until it is eventually served to the public, he said. And we have a large storage capacity so there is no danger of us running out of beer”.
‘De Bassus Bavaria’ brews three beers which are all full of protein and vitamin C. The alcohol content 4.5% and what's more, customers are able to see for themselves the phenomenon of “living beer” as the fermentation process continues right up to the moment that the customer is served.
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