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Because monks were among the first to brew the finest beer in Bamberg, you can still find numerous remnants of this time today. A particularly tasty relic is the Bamberg brown beer from the Klosterbräu. The recipe for this traditional brew comes from a local monastery and has been passed down from brewer to brewer over a period of almost 500 years. The Klosterbräu used to be the prince bishop’s brown beer house, so of course a strong brown beer could not be missing from the range.
The traditional example, which still exists today, brings a whopping 5.5% alcohol content and a heavenly symphony of three types of malt and the Hallertauer Perle and Tradition hop varieties into the glass. The traditional specialty presents itself in a copper-red glowing amber and is crowned with a good amount of firm foam in ivory. A bouquet of roasted malt, dark caramel, toasted hazelnuts and fruity hops fills the air and promises a culinary feast. The initial taste keeps what the olfactory first impression prophesied: full-bodied notes of soft cereals, creamy toffee and caramelized nuts ensnare the palate. The hops contribute a sparkling fruitiness and a harmoniously balanced bitterness. The tasty beer enjoyment leads to a sweet finish with hints of caramel and malt.
Still good — and has been since the Middle Ages!
Klosterbräu BambergWater, barley malt, hops, hop extract
