Bakers start the Stollen season

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Krefeld. Autumn cut of the Königshofer Altbierstollen in Krefeld

The stollen season has started: The Niederrheinische baker’s guild Krefeld-Viersen-Neuss set the official starting point with the autumn cut of the Königshofer Altbierstollen, a Krefeld specialty.

The baking time for the 600 gram specimen is 40 minutes, the recipe is still a “secret”, only a few details have so far been leaked: One month before the November baking date for the Christmas stollen, the traditional autumn cut of the Königshofer Altbierstollen took place on Wednesday Rudolf Weißert’s bakery in Krefeld-Forstwald on Hückelsmaystrasse.

13 years ago, the head master of the Lower Rhine bakers’ guild Krefeld-Viersen-Neuss had the idea of ​​baking a stollen with the Altbier from the Königshof brewery, which was founded in 2004 with great commitment. Frank Tichelkamp, ​​sales manager and authorized signatory of the Königshof brewery, consulted with master brewer Georg Schroers – and the “Königshofer Altbierstollen” was “born”. The ingredients made from selected raw materials include wholegrain flour from controlled cultivation, raisins from Australia or South Africa, apricots, dates, grated orange peel, nuts, almonds and butter. The fruits are used in Altbier for 48 hours.

In the second year, the tunnels were not only sold to interested customers in the Krefeld and Viersen area – specimens were also sold as gifts in 27 countries around the world, including Australia, Korea and Chile. In the meantime, 95 percent of the tunnels are sold in the Krefeld / Viersen area, five percent go to the world. Last year there was an innovation: The Königshofer provided six-pack packaging and 0.33-liter Altbier in the plop bottle. Weißert filled them with four bottles of Alt and one Altbierstollen. “This was already very well received in the first year,” say Weißert and Tichelkamp: “We have sold over 100 of these packs.”

Weißert and Tichelkamp had “political support” for this year’s cut: Kerstin Jensen, who was defeated in the runoff election for the mayor of Krefeld but will probably be elected mayor at the beginning of November, helped with the action in the bakery. “Kerstin Jensen and I know each other very well from our joint donation campaigns in Berlin for ‘Play Without a Satchel'”, says Rudolf Weißert. Christina Weißert, the daughter of the foreman and one of the three managing directors of Bäckerei Weißert GmbH, was also there.

The Königshofer Altbierstollen has been available since the autumn cut in Krefeld at the Weißert bakery on Hückelsmaystrasse and on Inrather Strasse, at the Benrader Obsthof on Oberbenrader Strasse and in the branch on Bismarckplatz, at Hafels in Fischeln on Kölner Strasse, in Café Poeth in Kempen-St. Hubert, from November 20 at the booth of the bakers’ guild in the Sinn department store on Hochstrasse – and soon in a delicatessen shop in Mönchengladbach too. “The talks are ongoing,” says Weißert.

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