Zoigl is a beer specialty that is native to northern Upper Palatinate. Traditionally the beer is brewed in the communal brewery. The unfinished beer, called worting, was then distributed to the innkeepers and brewers in the area and they finished the beer in their own fermentation cellar. The result is beers that only differ in small nuances. The basis is the same, the storage, the yeast and the fermentation process can differ and cause small differences in the taste. Nowadays this tradition is hardly practiced anymore, even though it is part of Bavaria’s intangible cultural heritage. Many breweries in the Upper Palatinate still brew Communbräu-Zoigl today, but it is already finished and sold by the brewer himself.
The Hösl brewery from Mitterteich has two Communbräu-Zoigl in its range. The Communbräu-Winterzoigl, which used to be drunk in winter for social gatherings after work, is particularly popular. At one or two Winterzoigl, local gossip was discussed. Beer connects!
The Winterzoigl flows into the glass in a cloudy amber tone and is crowned by a stately, airy foam. A wonderfully wintery scent rises from the white fluff: roasted almonds meet roasted malt, freshly baked stone-baked bread and creamy caramel in the nose. The hops control a gentle, citrusy fruitiness and a. Add a touch of freshly chopped herbs. When drunk, the winter beer impresses with the full-bodied aroma of raisin-nut-chocolate. The delicately melting aroma caresses the palate and is complemented by a subtle bitterness.
The Communbräu-Winterzoigl evokes associations of cozy evenings by the fireplace with entertaining conversations and good company.
Succeeded!
Hösl BierWater, barley malt, hops, yeast
