How can metal forging sweeten your beer?

Forging is one of the oldest and most important metal forming processes. In modern forges, press forces of more than 80 MN can be used to produce components weighing over 70 tons and measuring 14 m in length. You can experience the necessary temperatures and forces for yourself and demonstrate your technical skills in the production of iron nails.

In the bone-hard blacksmith's workshop, a special kind of refreshment with interdisciplinary learning content from history and organic chemistry awaits after the work is done: In the past, a blacksmith always had an iron in the fire during the winter months, which he could dip into his frozen beer to warm it up again - especially with beers with a high malt content and a lot of residual sugar (bock beer!), this leads to caramelization and a fine-pored, velvety-sweet foam of exquisite taste. The tradition of “beer spiking”, which transforms the malt sugar into velvety-sweet foam with a hot iron rod, can also be tried out on the forge.