Bayrisch Pale Ale

The roots of this beer style lie in London. It was first brewed in the early to mid-19th century and quickly spread throughout England thanks to its high drinkability. The high culture of brewing was at the heart of England, and the best and most prominent beers of the time were brewed around Burton-on-Trent.

The color was typical of these beers. Amber, but also reddish-copper tones, gave the beer its name. "Pale," as many probably know, means light, and this name was intended to differentiate it from the usual beers of the time, which were more dark brown to black. Just think of a stout or porter.

The original pale ale from the area around Burton-on-Trent was somewhat sulfurous, bitter, and broad due to the water available, which was very hard and had a high salt content. Water has always been a key factor in the different regional interpretations of this beer, as hard water intensifies the hop bitterness.

Our brewmaster, who also has his roots in the States, brews a somewhat different pale ale, a Bavarian Pale Ale, which, due to its origins, is nevertheless based on the American interpretation of the beer.

The hops used are undoubtedly worth mentioning. They are the Mandarine Bavaria variety, a very young hop variety of which only 250 kg were harvested worldwide in 2011. This aroma hop is a cross between a Bavarian wild hop and an American Cascade. The latter, in turn, was first introduced in the state of Oregon in 1972 and is also a cross between an English Fuggles and a Russian Serebrianka.

It is precisely this hop that emphasizes the mandarin orange and citrus fruit on the palate and creates a distinct hop note. Finely sparkling on the tongue, the aftertaste builds anticipation for the next sip!

The color, as befits a pale ale, is light, with inviting orange reflections and the copper tones described at the beginning, giving this specialty an elegant appearance.