Award-winning chef Klemens Schraml not only cooks up in the “Rau” in Großraming, but has recently also been stirring up the drinks market. It takes time for the Combuchont that the 32-year-old developed. Here you can find out what is important and what details are important for later moments of pleasure.
The Musikheim Pechgraben is housed in the adjacent building. From the fireplace room you have a view of the tracks of the stick shooters. Using a mobile phone falls under the “challenging” category: sometimes there is a network, sometimes there isn’t, it’s a gamble. “We have time, that’s nice,” muses Klemens Schraml, who turned his parents’ former inn into a three-toque restaurant. What used to be the Steigerwirt has been the Rau since 2018. The 32-year-old is in the kitchen himself. In his restaurant, Großraminger is not only responsible for what ends up on the plate for the up to 14 courses, but also for the drinks that are served with the meal. Because: Schraml has recently been stirring up the beverage market – and went under the Combuchont producers. Combuch-what? It is no coincidence that one first thinks of the fermented tea drink called Kombucha. Because tea is also used by the gourmet inventor from Upper Austria – a self-made selection from Taiwan. Schraml has set up the production of the Combuchont right next to the restaurant. Fermentation takes place in tanks. After bottling, the bottles rest for 15 months in the basement of the house, which used to house ice and beer. The bottles are shaken twice a day. Schraml regularly checks the yeast culture, which ensures the shelf life. Before labelling, the bottles are then moved to his grandmother’s former grocery store, where they are placed upside down in devices – similar to “Four wins”. For a month, each bottle is turned slightly twice a day and put back with a jerk: “This shaking develops the fineness of the perlage.” The advantage of the “champagne made from tea”, which is currently available in four varieties, is that it contains little alcohol around 3 percent by volume.
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