By BAYERN TOURISMUS Marketing GmbH
Franconian Open-Air Museum Fladungen
Fruit brandy in the museum
The Franconian Open-Air Museum in Fladungen keeps the long tradition of distilling alive. Fine brandies bear witness to the quality of the ingredients and the craftsmanship of the distiller. They are regularly honoured by the Franconian Small Distillers and Fruit Distillers Association of Würzburg.
Quitten (2021) by Archiv Fränkisches Freilandmuseum FladungenOriginal Source: Fränkisches Freilandmuseum Fladungen
The most important factor in the success of a good brandy is the quality of the ingredients. At the Franconian Open-Air Museum in Fladungen, the fruit used grows in orchards. This old form of cultivated landscape provides a species-rich habitat for plants and animals. Among others, the Franconian quince and the Franconian plum grow here. Their fruits, as well as our apples, pears and mirabelle plums, are an excellent basis for our fruit brandies.
Äpfel nach der Ernte (2021) by Archiv Fränkisches Freilandmuseum FladungenOriginal Source: Fränkisches Freilandmuseum Fladungen
Harvesting takes place in autumn!
In the past, fruit that was no longer suitable as table fruit was also used to make spirits. Today, only ripe and high-quality fruit ends up in the museum's spirits.
After harvesting, the fruit must be processed into what is known as mash. After thorough cleaning, the distiller chops them into a uniform mass. The fermentation process finally begins in the mash vats, which converts the fruit sugar into alcohol over several weeks.
Die historische Destille (2021) by Archiv Fränkisches Freilandmuseum FladungenOriginal Source: Fränkisches Freilandmuseum Fladungen
The decisive step takes place in our 100-year-old distillery in Jesserndorf (Haßberge district), which is housed in the Mühlfeld courtyard.
Die Destille wird befeuert (2021) by Archiv Fränkisches Freilandmuseum FladungenOriginal Source: Fränkisches Freilandmuseum Fladungen
First of all, you have to heat it up properly.
Die kochende Maische (2021) by Archiv Fränkisches Freilandmuseum FladungenOriginal Source: Fränkisches Freilandmuseum Fladungen
The fermented mash is now poured into the copper still and heated.
Der Kühlzylinder der Destille (2021) by Archiv Fränkisches Freilandmuseum FladungenOriginal Source: Fränkisches Freilandmuseum Fladungen
The steam then condenses in the cooling cylinder and returns to a liquid state.
Die kupferne Brennblase der Destille (2021) by Archiv Fränkisches Freilandmuseum FladungenOriginal Source: Fränkisches Freilandmuseum Fladungen
The alcohol begins to evaporate.
Das Destillat wird aufgefangen (2021) by Archiv Fränkisches Freilandmuseum FladungenOriginal Source: Fränkisches Freilandmuseum Fladungen
During distillation, the alcohol is separated from the fermented mash and concentrated in the process. The sought-after flavourings from the processed fruit and a little water are added to the spirit together with the alcohol. The distiller ensures that the process remains constant.
Probe des Obstbrands (2021) by Archiv Fränkisches Freilandmuseum FladungenOriginal Source: Fränkisches Freilandmuseum Fladungen
The distiller skilfully separates the so-called pre-distillation from the actual distillate, thereby ensuring high quality. Nose, palate and many years of experience come into play here. To round off the flavour of the brandy, its alcohol content is reduced from around 74% to around 40% by adding water. It is then stored in glass balloons in a cellar on the museum grounds until it reaches the desired maturity.
Der Brenner bei der Qualitätskontrolle (2021) by Archiv Fränkisches Freilandmuseum FladungenOriginal Source: Fränkisches Freilandmuseum Fladungen
After being stored for several months, the time has finally come - the fruit brandy is bottled and sold in the museum shop. In terms of flavour and quality, the museum's brandies continue a centuries-old tradition in Lower Franconia. Craftsmanship and the harvesting of orchard fruit are still the most important ingredients of these brandies.
Franconian Open-Air Museum Fladungen
You are all set!
Your first Culture Weekly will arrive this week.