vor 4 Jahren

Berlin to go, english edition, 02/2017

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STARTUP EAT ART – THE ART OF THE EPHEMERAL “Look, but don’t touch” is usually the golden rule in museums. When experiencing Kristiane Kegelmann’s art installations, however, that rule is the first to go. She invites visitors to discover her sculptures using all of our senses, including sight, smell and especially taste. “I work with ephemeral and edible materials; chocolate is a medium I often use,” says Kegelmann. Her art consists of small, thin and hollow bodies made of chocolate and filled with fruit jelly or vegetables or salad. “Something has to happen in your mouth, caused either by a harmonious taste or a contrast, perhaps in the consistency or a sweet versus sour.” “It was clear to me early on that Berlin was the city in which I could realize this type of work” In order to be able to create an installation out of individual parts, she uses concrete, wood and steel elements that enhance, categorize and complement the edible parts. Upon first glance, viewers cannot tell the difference between what is edible what is not. Indeed, Kegelmann always works with structures and refines her chocolate wrappers with paint-like or cracked surfaces that appear strikingly similar to metal or stone. Her guests are often hesitant at first, she notes, probably because eating art is not an everyday experience. And yet it is precisely this process – the transformation of the work of art – that forms part of Kegelmann’s aesthetic understanding. She uses her sculptures to pose the question as to whether the value of a work of art can lie in its ephemeral nature. “Anything we experience with all of our senses is something special – it stays in our mind. It is an experience and not just one sculpture among many.” After the edible part of the artwork is experienced, the remaining concrete, glass or metal elements represent the finished work of art that can be put on exhibition and recall something that once was. The idea of making art out of edible elements came to Kegelmann in Vienna, where she was working in a Patisserie. “It was clear to me early on that Berlin was the only city in the German-speaking world where I could realize this type of work,” she says, noting that the city’s atmosphere is relaxed and open and people are accessible and enthusiastic about trying new things. In all of her work, she places special value on the quality and origin of her edible materials. “I would love to be able to work solely with products from the region, but that’s impossible with chocolate.” She presents her works of art at exhibitions but also at corporate events and family celebrations. Each model is handcrafted individually and, depending on the effort involved, can take from one to two months. At her atelier in Prenzlauer Berg, which was completed in March, she gives workshops on different themes. Participants can try their hand at chocolate art, but also learn techniques and get to know other foodies. At the end of each workshop, the group gets to savor the tiny works of art together and each participant is allowed to take something home – in keeping with the motto: look, touch and enjoy. Text: Christin Berges Photo: Pujan Shakupa 34

STARTUP MECCA OF MICROBREWERIES Berlin – The Capital of Beer Startups India pale ale, porter or SHIPA – it’s hard to imagine the German capital without craft beer. Having begun in the USA, the craft beer wave has now veritably soaked Germany. The number of breweries in Berlin and Brandenburg has more than doubled over the past 20 years. Just since 2006 the number has grown from 38 to 65. “The main cause has been the burgeoning craft beer scene in Berlin,” reported the Deutsche Brauer-Bund (German Brewers Federation) to the Deutsche Presse-Agentur (German Press Agency). Over the past year, the number of breweries nationwide has risen by 16 to make a total of 1,408 brewing sites – the largest single-year increase since reunification. label BRLO, and the BRLO BRWHOUSE at Gleisdreieck has since become a brewery, restaurant, bar and beer garden all in one. In 2015, the beer enthusiasts and startup professionals Uli Erxleben, Finn Age Hänsel, Robin Weber and Michèle Hengst founder the Berliner Berg brewery, which is named for its perch atop Neukölln’s Rollberg neighborhood. The young brewery would like to reintroduce the tradition of artisanal brewing to Berlin and Germany while combing traditional brewing expertise with the ideas of the craft beer movement; one result already on the market is its modern version of the Berliner Weiße. CREATIVE MICROBREWERIES IN BERLIN The road beer, beer in a late-night grocer, at open-air concerts, in parks, pubs, bars and clubs – craft beer is in harmony with consumers’ desire for individuality. IPA, red beer, stout, porter, lager – not only are the varieties of beer creative, but the craft beer startups are guided by their very own philosophy. Take, for example, Quartiermeister from Berlin-Kreuzberg. The idea that civic engagement should be fun and bring people together was a driving force behind Sebastian Jacob founding of Quartiermeister as a student in 2009 – beer for the hood. With its profits from craft beer sales, Quartiermeister supports social projects in the neighborhood. BRLO – the Old Slavonic root word of the name “Berlin” – is also committed to social projects in Berlin. In 2014, fellow university students Katharina Kurz and Christian Laase founded the craft beer MORE THAN JUST HOPS, MALT, YEAST AND WATER The term “craft beer” denotes beer that is produced artisanally, without additives and in small batches by an independent, regional brewery. Since the 1970s, craft beer has been a flourishing trend that originated with home brewers and is emanating from North America. In 2015, there were more than 4,000 craft breweries in the USA. In the past five years, the idea of craft beer has caught on in Europe as well – from England to Scandinavia, Italy, Spain and Germany. The German craft beer scene continues to grow steadily, especially in Berlin. Craft beer dovetails with the new food culture, which prioritizes quality over quantity, the proximity of producer to consumer, transparency and authenticity. *Federal Office of Statistics Text: Anna Knüpfing 35

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