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.

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