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Communbräu Zoigl looks back on a long tradition. The wort used to be brewed in the Communbrauhaus and then distributed. The individual recipients then added yeast to the unfinished beer themselves and let it ferment in their own cellar. Everyone could decide for themselves how long the beer should be stored before consumption. This is how a whole lot of different tasting beers were created from one batch of wort. This tradition was particularly upheld in the northern Upper Palatinate. Today hardly any brewery does that anymore.
The Hösl private brewery from Mitterteich grew out of this brewing tradition and honors its roots with its very own Communbräu Zoigl. Although the beer is no longer unfinished, you can still influence the taste by storing it again.
The Communbräu Zoigl from Hösl flows into the glass in a rich, coppery amber tone and is crowned by an impressive amount of airy, light, white foam. The majestic head of foam exudes a malty scent of oven-fresh bread crust, roasted malt, sun-dried straw and spicy yeast. The initial taste reveals a medium-weight body with lively carbon dioxide and fine, dry malt notes. Roasted malt, buttery caramel and bitter herbs gently caress the palate. In addition to the pleasant sweetness, the Zwickelbier has a subtle bitterness, which increases to a clean, crisp bitterness towards the finish.
Succeeded!
Hösl BierWater, barley malt, hops, yeast
