History

Czernys Küstenbrauerei was founded in 2016 by two PhD marine biologists, Jan and Jasmin. They started in Festung Friedrichsort in Kiel and built their own production in the old Bundeswehr kitchen under the lighthouse by the Kieler Förde. In 2017 they began the brewery and distillery journey with Breakfast Brown Ale, and later more beers were developed along with the start of spirits production in 2019.

In 2022 they launched, as the first Kieler, Fjørdram – a Kieler single malt based on regional malted barley and aged in different casks. In 2023 they built a mobile stage and launched Strandbühne Antennenfeld in collaboration with Fortsound and local musicians at Festung Friedrichsort. 2016–2023 describes the history as an ongoing development from brewery to Küsten-Destillerie with a focus on regional, organic ingredients and craft. In 2024 Ægir Forn – Fjørdram Kieler Single Malt Whisky was launched as a Limited Edition, which also shows continued expansion of whisky production.

Production and Manufacturing

Czernys produces through a combination of traditional methods and modern techniques at their distillery in Kiel. They use copper pot stills (900 L rough distillation and 400 L fine distillation) in their Kiel coastal distillery, and work with regional ingredients as well as bio-certified ingredients. Distillation is based on pot-still technique, which provides more complex flavor profiles compared with a column still. Their whisky production began in 2022, and they explore three directions: Malty (roasted malt aromas and chocolate/baked goods notes), Fruity (ester notes from various yeast strains and bacteria) and Smoky (peat smoke and alternative smoke elements via their own kiln-malted barley, as peat is not solely a culinary choice). Whisky matures in casks such as ex-Bourbon and Ila-Quarter Casks.

The distillery emphasizes regional ingredients and high quality as well as bio-certification from the start. They follow a sustainable approach in brewing with a Zero Waste principle and resource optimization in water and bottle handling. They also produce gin, Korn and rum in the same distillery; e.g., Gyldenlöv as Pot Still Korn and the Littoral Gin along with other spirit products.

Whisky Series and Tasting Notes

Fjørdram Single Malt Whisky (Kiel) – 2023 Malty 13+14

This Kiel-based single malt is produced from regional malt and aged in Tawny Port wine casks. Notes are described as dried fruits and plums with chocolate and depth in the flavor. The product is bio-certified and marketed as Echter Kieler Single Malt Whisky.

Ægir Forn – Fjørdram Kieler Single Malt Whisky (2024, Limited Edition)

This limited edition is a complex single malt, produced in the historic alleys of Festung Friedrichsort and aged in ex-Bourbon and Ila-Quarter Casks. Notes include peat smoke, malt and a subtle fruitiness is mentioned in its description, and it is described as a Kieler Single Malt Whisky 2024. The bottles are available in 0.2 L and 0.5 L (bio).

Tasting Philosophy for Fjørdram and Forn

The Fjørdram range is described through three directions: Malty (roasted malt notes), Fruity (ester-based aromas from particular yeast strains and cultures) and Smoky (peat smoke and alternative smoke notes). The whiskies are handcrafted in Kiel with regional malt and aged in traditional casks; they reflect the coast's character and North German ingredients.

Tours and Experiences

• Brewery tours and distillery tasting experiences: guided tours at Festung Friedrichsort with the opportunity to sample beers and spirits; duration about 2 hours.
• From Grain to Whisky – Distillery Tour and Tasting: distillery visit and tasting of whisky from raw material to finished bottle.
• Gin Alchemy Workshop: workshop in gin production with tastings and the opportunity to make cocktails.
• Winter brewery tour with Grünkohlessen: seasonal tour and meal.
• Gift vouchers for brewery tours and spirits tasting (59 € per person).

Philosophy

Their philosophy is built on regionality, ecology and high quality. They focus on regional and bio-certified ingredients and aim to create unique products that represent the Kiel coast. They value a scientific approach and innovation (two marine biologists as founders) and work through networks such as Feinheimisch and Nordbauern for joint development. They pursue sustainable operating practices with waste reduction in brewing, as well as a holistic approach to preserving local ecosystems through their products.