The beer garden or beer cellar is a Bavarian invention and dates back to the early 19th century. At that time, breweries were officially allowed to serve beer. Actually, you had to have the so-called pitcher right in order to bring the beer directly to the people, but the breweries received an exemption for the summer. Because there were no electrically operated cooling methods in the past, beer was only brewed in the cooler half of the year and the beer was then stored in cellars. Blocks of ice, gravel and the shade of large chestnut trees ensured stable temperatures well into the summer. The special license ensured that the slowly warming beer could be sold quickly. A whole culture developed out of this necessity: Today countless beer cellars and gardens adorn the Bavarian landscape and people meet there to enjoy a cold beer and a hearty snack.
Accordingly, there are also many cellar beers. This classic was created at about the same time as the beer cellars and has since become indispensable - especially in Franconia. Thanks to its balanced character, the fine tartness goes wonderfully with snacks and quenches thirst even on the hottest August day.
An excellent example is the MainSeidla Kellerbier from Binkert, which has been refined with three types of hops and conjures up a crisp bitterness in the glass.
Brauhaus BinkertWater, barley malt, hops, yeast
