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The Dortmunder is a classic from the city of the same name. When beer was first brewed in the mid-19th century, the dominant beer style in Dortmund was top-fermented. In the mass of top-fermented beers, the Dortmunder, brewed with bottom-fermented yeast, really stood out. His forefather learned the technique in Bavaria and brought it home with him. The beer was the trigger for a true beer boom in Dortmund and also laid the foundation for the large industrial breweries. They produced the brew inexpensively and made it the everyday beer for the hard-working men and women in the Ruhr area.
The brewing piece escaped its rather bad reputation at the end of the 20th century when it received the EU seal “Protected Geographical Indication” and the first craft brewers discovered the style for themselves.
20 years later, the Blech.Brut brewery also got a taste for it. They brought the Dortmunder into the 21st century with dry hopping and refined it with Cascade Cryo, Cascade T90 and Mosaic Cryo. The green gold gives the classic a nice freshness and complements the conventional range of flavors with fruity, herbal and slightly tart notes. Blech.Bruts Dortmunder Dry Hopped is a modern version of the former workers’ beer and tastes good even if you don’t spend your week underground.
Blech.BrutWater, barley malt, hops, yeast
