Introducing the team

He's new around here so what can we say. Alex is posing on the mountain top of the Alpspitze with Germany's highest mountain - the Zugspitze/2.962m - in the background. Check back for more info!

Remember Paulaner Bräuhaus’ grilled-to-perfection pork knuckle that’s to-die-for? Meet the man behind the Schweinshaxe, Klaus Lukarsch. With 13 years of chef-dom under his apron, and with a speciality in crispy grilled pork knuckle and sausage made from old homemade recipes, Klaus is no doubt Paulaner Bräuhaus’ man on fire. “My professional career as a chef began in Beijing in Kempinski Hotel at the Lufthansa Center,” said Klaus. However, the seed was planted way before the word chef was understood, half a world away. Klaus remembers doing food preparations, party services and small goods manufacturing, all part of the family business. “I had food around me my whole life!” It was no surprise then that Klaus ended up becoming a butcher, eventually graduating to the status of a master butcher. On a personal level, Klaus likes to unwind with his favourite dish, his own spicy sausage called Kobazi, and a cold cold glass of Paulaner Bier. (of course) And when he’s not eating, he’s on the course playing golf, and loving Singapore a little more everyday.

From brewhouse, fermenting and storage cellar, filter cellar and the filling department, it’s a gruelling path to a certified brewer and maltster. And no doubt, Paulaner Bräuhaus’ Interim Brewer, Simon Lamprecht is on his way to Bier brewing glory. Simon is currently on a six-month stint with Paulaner Bräuhaus Singapore, to date, being der große Mann des Paulaner Bieres. For now however, it’s best to head on down to Paulaner to get as much as you can from Simon. Prost!

Team Singapore