In 2008 we’ve been in California visiting friends and when we went to have a beer, I realized that there’s porter, stout, Imperial IPA, barley wine – categories we’ve never heard about before. So once we came home, we started experimenting in our kitchen, to bring in what we saw in California as homebrewers. I’m Noah Greenberg, a.k.a. Matyas Csorgics, treasurer of the Krak’n’Town here, in the middle of Rivertown, Budapest at the HQ of the resistance. Our concept is based on three pillars: one is the open kitchen, the other is the unique, steampunk interior, and the third is the craft- and home beer sortiment. In our steampunk gastronomy, we’d like to pair courses with beer instead of the classic wine, but to find the perfect flavors, we can’t make brews with thousands of liters or wait months for the market to produce the beer we need. The fact that we can make these flavors in small amounts gives freedom to our chef to make his food masterpieces. Steampunk is based on DIY and if beer is also one of the things we can make ourselves, then why not do it. We needed a compact system that is easy to handle, and can make us a constant high quality beer in experimental amounts. After these it was clear we have to choose the Brewie+. It’s easy to handle and lets us focus on planning, with automatically doing time consuming tasks. And brewing really is about experimenting. Our chef and bartenders meet twice a week to invent a beer they’d like to see on tap in a month, paired with a course. Time confirmed that we always need an IPA, a stout and a fruity beer. Our most popular beer is the Krak’n IPA, an English, bitter IPA. And now that we have wines and wine barrels, we started playing with beer matured in wine barrels – we hope it to be our next big thing in the fall. Our secret plan is to scatter Krak’N around the globe from our airship and fight beer monopolies with our own beer.