Regions of popularity: Germany's eastern states
Beer type: Vollbier
Original extract: 11%
Alcohol conten: average 1,2% vol.
Fermentation type: Bottom-fermenting
Characteristics: Dark, yeast-cloudy
Brewing process: A brew made with roasted and caramel malts is diluted with water and fermented, then filled, adding invert sugar and caramel and pasteurised after fermenting briefly in the bottle.
History: First made in the former East Germany in the 1950s.
Serving conventions: Best served well-chilled.