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The Zwickl is a style that can be found in the Franconian region, among other places. Traditionally, the Zwickl was reserved for the brewer: in the course of the brewing process, the expert has to take beer samples to monitor the maturation and development of the beer. The sip, which is taken directly from the storage tank with a small gusset tap, is called and still is called Zwickl. After tasting the fresh, untapped and unaged beer, the brewers came up with the idea of sharing this treat with their customers. The Zwickl beer was born and has been served with snacks and the like in the cozy cellars of Franconia and Germany ever since.
A prime example of the traditional style of beer is the Zwickl made by Greif. The Forchheimer brewery is located at the gates of Franconian Switzerland and thus in the heart of Franconia’s beer cellar culture. Around the brewery there are countless beer gardens where the good Greif is served. Of course, a real cellar beer should not be missing!
The Zwickl from the Greifenbräu flows into the glass in all its unfiltered splendor and presents itself in a naturally cloudy shade of gold with a small crown. Notes of oven-fresh bread, warm yeast dough, hay drying in the sun and aromatic meadow herbs run like a red thread through the scent and taste. A harmonious balance of sweetness and tart bitterness makes the Zwickl a tasty specialty.
Greif-BräuWater, barley malt, hops, yeast
