The capital of Bavaria offers much. For beer lovers, the city offers a chance to explore the depths of bottom fermented beer. It’s an embarrassment of lager riches.

In our years of living in Munich, the time of year was a guide for what brewery to visit and which beer to enjoy. Easy to be contented with a tall glass of Hefeweizen on a summer day in the Biergarten or a bottle of Kellerbier on the rocky shores of the river Isar. After experiencing the first couple of autumn-into-winter seasons, we started gravitating toward an Export Helles in the dark wood-clad restaurant attached to Munich’s oldest brewery. A bit bigger malt body, slightly elevated hop expression, and just a tick higher abv for those chilly afternoons.

We’ve paid homage to this beer previously as a barrel aged Export Helles — a tip of the hat to how it can be served in Munich. For this batch, we went with stainless to focus on exploring its bready malt depth and delicate hop aroma. Over two months in process from fermentation to horizontal lagering to conditioning.