Tradition Beats Every Trend

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11.5° original extract, 4.6% vol. Alc., IBU: 20

unfiltered "Bright", bottom fermented

Ingredients: water, barley malt, hops, yeast

The wooden pin, which once had been inserted into the bunghole of a storage barrel gave the

Zwicklbeer its name. In the true sense it's the sample that the master brewer drinks from the storage tank to determine the degree of ripeness 

of the beer. This speciality is not filtered. It contains especially many vitamins and minerals and tastes refreshingly light.

11,5° original extract, 4,6% vol. Alc., IBU: 30

filtered,  bottom fermented 

Ingredients: water, barley malt, hops 

The beer "Pilsener" brewing method was first served by the Bavarian master brewer Josef Groll on Martin's Day 1842 in Pilsen. Our Pils is a light golden-coloured, stronger hopped beer with a fine creamy foam. Pour in 2 trains in a maximum of 3 minutes; the optimal drinking temperature is around 8 degrees Celsius.

12,6° original extract, 5,2% vol. Alc., IBU: 24

unfiltered,  bottom fermented 

Ingredients: water, barley malt, hops, yeast 

Soft, malty, full-bodied, strong, light beer with a hint of hop bitterness. Stronger lager developed from summer beer. In the "March" a stronger beer was brewed in former times, which was storable. Since from Georgi (23.04.) to Michaeli (29.09.) it was not allowed to be brewed, Märzen allowed the breweries to the serving of beer in the summer months.

13,8° original extract, 5,5% vol. Alc., IBU: 17

unfiltered,  top fermented 

Ingredients: Water, wheat malt, barley malt,

hops, yeast

The Wittelsbach wheat monopoly since 1602 has to protect this source of income, all other brewers were forbidden to brew wheat beer. It was the beer of the nobility until the middle of the 18th century. Today, more than 80 percent of wheat beer comes from Bavaria. Tastes best chilled from the fridge.

13,8° original extract, 5,5% vol. Alc., IBU: 17

unfiltered,  bottom fermented

Ingredients: water, barley malt, barley smoke malt, hops, yeast

Our dark smoked beer is discreetly malt-flowered and full-bodied - with well-balanced, not toostrongly pronounced smokeflavour/ -taste. "Rauchbier" has in Bamberg and surroundings already a centuries-old tradition. Optimum drinking temperature at 8 to 10 degrees Celsius.

20,7° original extract, 9,0% vol. Alc., IBU: 25

naturtrüb, untergärig

Zutaten: Wasser, Gerstenmalz, Hopfen, Hefe

Originally from northern Germany, Einbeck near Hannover, known since 1351; from 1615 it was brewed in Munich by Einbeck master brewer Elias Pilcher; "Ainpöckisch Bier" became "Bockbier". In Bavaria, the fasting season is the "5th season". Optimum drinking temperature at 8 to 10 degrees Celsius.