Winterbier

In 19th century Germany there were two main styles of beer produced, Winterbier and Sommerbier. Pretty much all brewing for the year took place in the winter time to use up the harvest of barley and hops before they spoiled and to take advantage of the cold weather for making metal balls filled with ice to lower into the fermentation vessels to regulate the temperature and make sure the beer was clean and smooth. 

Sommerbier or Lagerbier (beer to store) was actually the stronger of the two. The higher alcohol content was necessary for the beer to not spoil in cool storage until ready to drink in the summertime. 

Winterbier or Schenkbier (beer to pour) was a beer with modest alcohol content that was served immediately upon completion of fermentation without any lagering period. Fresh and slightly cloudy Winterbier was the beer of gatherings with neighbors and friends in small towns throughout Germany with small breweries appealing to local tastes as they brewed small batches throughout the winter. 

Our Winterbier is a light Amber beer with a floral and earthy hop character paired with subtle malt flavors of toast, caramel and cocoa. The soft carbonation is achieved by “spunding” the fermenter near the end of fermentation and capturing the carbon dioxide produced and allowing it to dissolve into the beer as it cools. Pour this beer vigorously to unlock the aromas and allow a soft pillowy head to form. Best enjoyed fresh at our tasting rooms with friends, family and neighbors.

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