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While his father deals with grapes, grape varieties and tannins, hops and malt are Bernd’s hobbyhorses. The passionate brewer not only provides the guests of the Bootshaus in Bamberg with delicious homemade dishes, he also supplies them with the right beer.
The brewer likes to serve his strong red beer with chicken from the oven with root vegetables and mustard sauce with parsley potatoes or with crispy duck with red cabbage, creamy gravy and homemade potato dumplings. The tasty creation is called Nordic Red and is brewed with an energizing trio of three types of malt. Munich and Viennese malt and a caramel variety are combined with three hop varieties. In order to contrast the variety of malt with enough hops, the beer goes through dry hopping with Saphir. At the end of this process there is a brew that inspires with its round character, fine spice and elegant fruitiness.
Bernds Nordic Red presents itself in the color of dewy chestnuts in the glass. A rust-red shimmer runs through the beer, which is crowned with airy, off-white foam. A potpourri of oven-fresh bread and dark caramel fills the air when poured and makes you want to take the first sip. The initial sip follows quickly and delights with toffee, roasted malt and an elegant hint of hops.
Bernd das BierWater, barley malt, hops, yeast
