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For the Nürnbier label, three is the magic number. For their masterpiece Drei im Seidla, three friends used three types of hops and three malts to create a wonderful beer.
Nuremberg residents and fans of the Franconian metropolis will be familiar with the resounding name Drei im Seidla. In addition to the Nuremberg Christmas market, the home of 1. FC Nuremberg is also known for a culinary specialty: Nuremberg bratwursts. Smaller than the Coburg or Thuringian sausages, the Nuremberg sausage shines not with its size but with its unique aroma. Fresh marjoram provides the characteristic taste and sets the bratwurst apart from the competition. Three in Weckla is the usual dosage of the Nuremberg delicacy: three of the small sausages wedged into a caraway roll. There is now also a beer to go with Nuremberg's favorite dish: Drei im Seidla!
The cold-hopped lager flows into the glass in an almost clear gold tone and forms a beautiful, white head. On the nose, Drei im Seidla presents itself as extremely balanced: a wonderful mix of hops and malt captivates the senses. Mango, mandarin, passion fruit and banana represent the hops in a fruity-fresh manner, and a nice caramel note is evidence of the three types of malt used. The taste is soft and malty: initially, bready grain notes with a hint of nuts and caramel hit the tongue. The hops follow suit, delivering a palette of tropical fruits. A gentle bitterness joins in and intensifies into a strong, grapefruit-like note right through to the finish.
Really Franconian and still exotic!
NürnbierWater, barley malt (Pilsner Malt, Vienna Malt, Carapils), hops (Mandarina Bavaria, Hallertauer Blanc, Polaris), yeast
