Two Brothers Preserve Ancient Charcoal-Making Tradition in Germany

In the Harz region of Germany, two brothers continue to produce charcoal from beech wood using methods that date back hundreds of years. The Feldmar brothers not only manufacture charcoal but also operate a museum, a shop, and a restaurant that showcase the history behind their craft. They hope to pass this fading traditional art on to future generations. July 27, Hasselfelde (Rass/Associated Press).

Located in the Harz mountains of Germany, the two brothers have kept alive the centuries-old technique of producing charcoal from wood. Immo Feldmar begins the charcoal-making process by placing glowing embers inside a tall clay kiln. The kiln is filled with beech wood, which smolders slowly over several weeks, eventually turning into charcoal. This tradition has been practiced in the eastern German Harz region for hundreds of years.

“We make charcoal in traditional clay ovens, exactly as it was done a thousand years ago in the Harz mountains,” Feldmar recently told the Associated Press. Immo and his brother Sasha run the charcoal business, known as Harzkohlerei Stembergshaus, which they inherited from their father. Several workers monitor the wood burning inside the kiln continuously, ensuring it does not burn too quickly and turn to ash instead of charcoal.

In the Harz area, charcoal was essential for mining operations because extracting metals such as silver, lead, copper, and zinc required smelting ores at very high temperatures, which charcoal provided. For centuries, hundreds of families in the Harz region earned their livelihoods producing charcoal. Mining has since ceased, and the number of artisans making charcoal using traditional methods in Germany has declined significantly. The Feldmar brothers primarily sell their charcoal to customers for home barbecue use, producing about 40 tons annually.

According to Feldmar, their charcoal is made exclusively from pure beech wood. He claims that most charcoal sold in German hardware stores is imported and made from mixed wood types or other materials. Due to the difficulty in sustaining the business from production alone, the brothers also run a museum, a small shop, and a restaurant that reflect the history of charcoal-making. The restaurant serves local dishes, including steaks grilled over their own lump charcoal. Although the traditional craft of charcoal-making is at risk of disappearing in Germany, Feldmar hopes the family will continue this heritage for generations to come. “We hope our children will take over this business and keep the traditional art of charcoal-making alive,” he said.