Wirfttaler Craftbeer, Uwe Sibiak

As we all know, enjoyment is a matter of taste and one of the most popular German beverages is discussed particularly strongly on the basis of traditional quality and taste criteria. Pilsner, Alt and Kölsch are among the best-known representatives of their kind in Germany and, according to the German Brewers' Association, up to 7,000 different varieties are produced in this country. Yes, we are talking about beer.

Brewed in accordance with the German Purity Law, we are talking about a craft with a long history, but traditions also change over time and so the so-called "craft beer" movement has been stirring in Germany for around 10 years. This involves craft-brewed beers with special types of malt, yeast and hops and the production quantities are also significantly smaller. In general, we can speak of character beers with special flavor nuances, sometimes fruity or hoppier and made from high-quality raw materials. Product quality is the top priority.
A dedicated brewer from Stadtkyll has dedicated himself to this movement. Uwe Sibiak is a trained brewer and maltster with 40 years of practical experience and a great deal of passion for his profession. His main occupation is working for a Rhineland brewery company. Born in the Rhineland, he has grandmotherly roots in the Eifel and has lived in our region for around 28 years. 

His motivation to brew craft beers stems to some extent from his everyday working life. His aim is to create something new alongside his professional routine, away from the mainstream. "I still really enjoy brewing," says Uwe Sibiak, who has been devoting himself to his passion since the end of 2019. He uses his microbrewery to produce local quality and character beers. The small system fits into an adjoining room of his own house and, at 1 hectoliter, is really mini compared to the large breweries. 100 liters, i.e. around 300 bottles per week, can theoretically be produced. In this respect, the motto is "Small but mighty!", it's not the sheer volume that counts. The time factor during fermentation also plays a major role, because "Good things take time!" if you want to produce down-to-earth quality products in the artisan tradition. This is how the Stadtkyll brewer formulates his motto of "sipping and tipping beer". Craft product versus mass-produced goods is the comparison here. This does not mean that the quality of mass-produced products is poor, but the character of craft beers in Germany is very different. In the end, customers decide what to drink and pay a higher price for a special product.

When visiting the brewer's kitchen, it quickly becomes clear that a committed professional is in his element here. With great passion, Uwe Sibiak talks about his craft and explains the subtle differences in hops and malt and explains what is important in the brewing process. Many technical terms fly around the room and it becomes clear how much craftsmanship has to be invested before a finished craft beer can be bottled.

It all started with one variety, the Wirfttaler Urtyp, and the first bock beer followed shortly afterwards, says Uwe Sibiak. After around 3 years of "Wirfttaler Craftbeer", a certain operating routine has been established in a positive sense. Saturday is the main brewing day, but smaller tasks such as filling the individual bottles are also carried out during the week. Initially, the question arose as to whether the craft beers would find enough buyers. However, concerns in this regard were quickly dispelled and so far the character beers have been well received by customers. There are now around seven beers in the range and at least one new one is added every year. The majority of consumers' opinions are positive, as they are often lovers of craft beers who appreciate the taste and quality characteristics. The Wirfttal specialties can be purchased from many local retailers or directly from the brewer's front door.

In addition to his specialist knowledge of the craft, Uwe Sibiak also knows the stories behind the individual beer styles such as "Bock, India Pale Ale, Stout" and many more. Why were beers hopped more strongly in the past or how did brewer's yeasts develop? The stories take the audience on a journey around the world and you can learn a lot about beer. 
The Stadtkyll brewer answers the question of what is important to him in his craft with the keyword sustainability. He sources his raw materials from the region wherever possible, the malt comes from Koblenz, the hops are sometimes more difficult and the beer crates are produced by EuWeCo gGmbH in Weinsheim. Everything is well thought out and even the labels are made of pure paper, unlike many large breweries. 
To conclude the interview, Uwe Sibiak expresses a wish. Networking and promoting local producers is very important to him. From sales to joint projects that benefit regional products and ideas, he is open to the idea. We would like to support this idea and will be offering Wirfttal craft beers for sale at the Gerolstein Tourist Information Office from March 2023. Have fun enjoying them!

Wirfttaler Craft Beer
Owner: Uwe Sibiak
Tel.: +49 174 3366775
Email: craftbeer@wirfttaler.de