Beer has only been filtered since the end of the 19th century. While this practice increased the beer's shelf life back then, it's no longer necessary given today's hygiene standards. In the 1950s, this variety was marketed as "Kräusenbier" (Kräusen Beer) – and over time became known and popular as Zwickl.

A naturally cloudy, velvety pale ale, just like in our great-grandfather's day.

Back then, the brewmaster would take a sample from the tank using the so-called Zwickl tap to taste the beer before filtration. Zwickl thus comes directly from the lager cellar and is therefore also known as "Kellerbier" (cellar beer).

A naturally cloudy pale ale, from the cool depths of the lager cellar. Harmonious, with dynamic, fresh malt and hop aromas. A beer for sensual connoisseurs.