basaltbier

In addition to numerous modern, new beer styles, the craft beer movement has also given us the renaissance of some old, long-forgotten beer styles. Many young craft brewers are enthusiastic about the techniques of their ancestors and are taking on the challenge of bringing them into the present. Gose and Eisbock are just two of the varieties that are being drunk again today after a long time in obscurity.

Basalt beer is also one of the traditional brewing processes that eventually went out of fashion. Hohmanns Brauhaus from Fulda has recently rediscovered the technology and produces its very own, extremely delicious Rhön Basalt beer in the HBH Braumeister Edition series. In order to brew a basalt beer, Rhön basalt stones are heated parallel to the brewing process. These are then added to the wort, in which the malt sugar is partially caramelized by the high heat. This process gives the beer a unique flavor, which is further enhanced by the subsequent addition of the stones to the storage tank.

In a wonderful amber tone with golden light reflections, the Rhön basalt beer flows into the glass and forms a fine-pored foam. The aromas of freshly stirred fruit yoghurt flow from this. On the nose there are citrus-fresh hops, a hint of yeast and dark roasted malt. The taste test reveals a pleasantly sweet beer with light bitter notes, a warm maltiness and a crisp, bitter finish.

The Rhöner Basaltbier is an elegant beer that impresses us with its traditional style and finely balanced aromas.