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The technique of dry hopping is nothing new in the context of craft beer. Years ago, brewers spiced up their beers by stuffing them with the green gold. In fact, the procedure was used centuries ago to preserve the valuable hop flavor during cooking. The craft beer movement has picked up the trick and given it a renaissance: many India Pale Ales and the like are dry-hopped these days, giving them a maximum of fine hop aroma.
In the meantime, however, it is no longer just the craft breweries that use the technology; long-established institutions have also developed a taste for it and refine their beers with it.
Josef Langwieser’s noble beer brewery combines the traditional art of brewing and classic recipes with modern ideas and innovative tricks. To take his Märzen to the next level, he dry-hopped the down-to-earth beer. So he gives the actually quite malty classic a skilful hop kick. The 5.5% strong Märzen entices you to drink with an exotic potpourri of citrus and tropical fruits and convinces in the taste test with soft malt and loud hops. Luscious notes of freshly mown grass, grapefruit, passion fruit and lemon bloom on a rich, robust malt base. Golden Sud is an unconventional March that will appeal to traditionalists and avant-gardists alike.
Josef Langwieser`s EdelbierschmiedeWater, barley malt, hops, yeast
