Vormann Brauerei
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The classic primary fermentation at temperatures below 10° Celsius and the cold, long secondary fermentation of 6 weeks, combined with aromatic whole-cone hops and pale malt, guarantee a fully fermented, crisp Pilsner character. Classic Pilsner, bottom-fermented – crisp, hoppy, and crisp.
Vormann BrauereiWater, (barley) malt, hops