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Zwickel (also known in Franconian as Zwickl) is a term that is used synonymously with the word Kellerbier. This beer style is characterized by its naturally cloudy, unfiltered body and wonderful freshness. Zwickl is usually served directly after secondary fermentation and is not cold-aged in the storage cellar, which is why the beer has little carbonation and tastes particularly fresh and young. The name of the style is derived from Zwickel: During the brewing process, the brewmaster repeatedly takes samples from the storage tank using a Zwickel tap.
The Munich Brew Mafia has taken on this delicacy and dared to give it a modern interpretation. By cold hopping two subspecies of the Mosaic and Sabro varieties, which were bred in collaboration with the Boston Beer Company, the Munich-based brewers turn the Zwickl into a Zwickl Plus and give it a lot of flavor.
Their version of the classic flows into the glass in a delicately clouded copper gold and is crowned with a hint of fleeting foam. A fruity bouquet rises to the nose. The first sip combines a beautiful full-bodiedness with sparkling freshness. While the traditional Zwickel beer focuses on the malt, here the hops play the leading role. On a base of caramel grain notes, a real hop firework blossoms, delivering notes of coconut, pineapple, green umbels and spicy honey. Fine!
Munich Brew MafiaWater, barley malt , hops, yeast
