We’re sad to say good-bye to the city of Regensburg – we hardly scratched the surface of your many offerings! But, we are excited to get to Ulm to see our friends again.
We jumped on the train shortly after 9:00 Am in the direction of Nuremberg. About an hour later, we exited the train at Neumarkt and tried to arranged for several taxis to transport us and our things to the Lammsbräu Brewery. It took sometime, but we at last found ourselves underway to the brewhouse.
Mauricio at Lammsbräu
Lammsbräu is a special place. I first experienced this beer at Sepp’s Bakery in Böbing.
Pure Ingredients
Since he’s an organic baker, it makes since he would offer organic beer. And now, Lammsbräu is entering the American market on a limited basis. We were all curious about the differences.
We had an excellent guide with a real talent for English. This helped us to understand the difference in the Lammsbräu philosophy in detail. The Reinheitsgebot of 1516 is a strict law, but these guys have an even stricter interpretation. They don’t treat the water. The Malt is untouched by chemicals. The Hops are Hops – not pellets – and are completely organic. 
This beer was as nature intended it – pure and clean. Can you taste the difference? Yes, I believe Lammsbräu is a superior beer. I feel privileged to have had it at the source.
We were all fascinated by the malting process. With all of the breweries I have visited, I have NEVER seen actual malting in progress. We were luck to see one of the malting vats empty and the next one recently filled. Most breweries simply buy the roasted malt
Lammsbräu Beer
they need from a company like Weyermann in Bamberg (Or Briess in Chilton, Wi for USA Breweries). It was interesting to see Lammsbräu handling all the steps in the process.
After a quick tour of the Sudhaus we retired to the tasting room and enjoyed the full pallet of the Lammsbräu biers. I think we impressed our hosts with our love of the beer and our insistence that no beer be wasted.
After our tasting, we taxied it back to the station and in less than 30 minutes we were in Nuremberg. We picked up a lunch in the station and boarded the train to Crailsheim on the long journey on to Ulm.
Ulmer Munster
A few hours later Frances and Petra met our train and helped us load our luggage into the Chrysler. Frances led us to our Hotel – Goldenes Rad next to Ulm’s cathedral – the largest in the world.
We checked in and freshened up quickly before meeting the Frey’s downstairs. Petra took us to the Fischerviertel and the Schieffes Haus and we popped into the Zunfthaus. The Zunfthaus is Michael’s Clubhouse and site of his Stammtisch. The regular’s let us use their table and we partied late into the night. Many ordered that Cheese Spaetzle, a Swabian specialty, but I went for the Maultaschen – the food was awesome. The other great thing about the Zunfhaus is that it isn’t tied to just one brewery. Hans offers Andechs Doppelbock, Augustiner Edelstoff, Schneider Weisse, Weihenstephaner, and a few others. And, against my better judgment, we ended the night with a few schnapps.
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