Questions & Answers

What’s the difference between the Rothaus Pils and Rothaus Pils Tannenzäpfle?

The Rothaus Pils (0.5 l) and Rothaus Pils Tannenzäpfle (0.33 l) are the exact same beer. To clarify that point, both beers carry the name “Rothaus Pils.” We continuously receive mail from customers saying that they’ve noticed flavor differences between the two. We’ve even received assessments from professional brewers and beer testers, who although have praised both versions have determined differences in flavor. Unfortunately, we can’t explain how these differences in flavor emerge. We also happen to experience the same phenomenon with our 0.33 l bottles of Rothaus Hefeweizen Zäpfle and the Rothaus Märzen Export Eiszäpfle. This, despite the fact that we bottle the 0.33 l bottles with the same beer we put in our 0.5 bottles

Why are spruce tree cones depicted on the Rothaus Pils Tannenzäpfle labels?

The designers of our labels deliberately chose not to depict “White Pine” cones, in favor of depicting the “Red Spruce Pine” with its dangling cones. Because our brewery has the name Rothaus (or “Red House” in English) it was important to use the cones of the “Red Pine Spruce” on our labels rather than those of the “White Pine.”

Where can I buy things such as beer coasters, stickers or bottle caps?

Please send us a sufficiently post-marked return envelope so that we can send you the desired beer coasters, stickers or bottle caps.

Our Address:

Badische Staatsbrauerei Rothaus AG
Rothaus 1
79865 Grafenhausen-Rothaus

What is the original gravity of your various beers?

During beer production in our Sudhaus, a number of ingredients are broken down from the malt and hops in our brewing water. The majority is the malt sugar, followed by proteins, minerals, bitter compounds and tannins, as well as a number of vitamins.  

These broken-down ingredients are designated as original gravity (OG) or original extract (OE). The content is expressed in weight percentage, or grams of extract per 100g of original gravity.

Our Pils, for example, has an original gravity or extract content of 12.3%.

1/3 % alcohol forms from the extract during fermentation. That translates to roughly 4.2 grams of alcohol, or roughly 5.2 ml per 100 ml of beer in terms of volume content.

Where can I get Rothaus products?

The following company oversees the distribution of Rothaus products:

Angelika Ebner
Emmelwiesweg 20 
79761 Waldshut-Tiengen

Telephone: +49 / 07741 / 9697654

Under the menu option “Shop” (here on our homepage) you can browse our products and either order them as desired, or directly get in contact with our Rothaus-Shop company.

To the Rothaus-Shop

Where can I get Rothaus beer?

Through our beer distribution search feature you can find beer sources in your immediate surroundings. Simply submit either the name of a locality or a zip code near you. You can then refine your by differentiating between restaurants and merchants (under which is included liquor and grocery stores, as well as beverage wholesalers). The search results appear both on a map as well as in a list.

To make it easier, you’ll also receive information (so long as it’s available) about which Rothaus beer varieties and sizes are offered by each particular merchant. Or you can do a further search for a specific variety or size.

Should your zip code not come up with any results, you also have the option of submitting just the first two numbers of your zip code to find restaurants and merchants in the broader surrounding region.

To the Rothaus beer distribution search feature

Information about beer intolerances

Beer that’s produced according to the German Beer Purity Law of 1516 is one of the purest food products in general. Although most people can easily tolerate beer, there are some people who in seldom cases can only drink beer in moderation or not at all due to intolerances. The following is a list of the most common beer intolerances:

Coeliac disease:

The two grain varieties barley and wheat, which are utilized in the form of malt in the production of beer, contain more or a less a large quantity of gluten. Some people react to such gluten with an intolerance.

Because of these raw ingredients, all beer contains gluten. We’ve gone ahead and calculated the gluten content in our beers. Our Pils and Märzen, both of which exclusively use barley malt, contain small traces of gluten ( < 5 mg/l), whereas our wheat beer contains proportionally more (roughly 100 mg/l).

Because of current gluten limits of 20 mg/l, our Pils and Märzen can be classified gluten-free, whereas our wheat beer has to be classified as containing gluten. Whether people with coeliac disease can tolerate barley malt beer due to its low gluten content, we don’t know.

Carbohydrate intolerances:

We constantly receive questions from people who have either fructose or lactose intolerances. These two carbohydrates are also present in all beers, but in small doses. They emerge through natural reactions in the raw ingredients during beer production. On average, roughly 200 mg of fructose per liter and roughly 10 mg of lactose per liter exist in beer.

The claims that crop up on Internet forums saying that carbohydrates are artificially added to beer don’t apply to our beers or other beers that are brewed according to the German Beer Purity Law. To add carbohydrates wouldn’t make sense technologically as well as in terms of flavor, and would result in nothing but higher costs.

We’re unfortunately unable to determine whether our beer causes problems for people who suffer from carbohydrate intolerances, despite our beer’s low lactose and fructose contents.

Histamine and biogenic amine intolerances:

Through the Technische Universität München, we’ve identified trace amounts of histamines and biogenic amines our beer.

A sum of 7 milligrams of biogenic amines per liter has been accounted for—a value that is classified by the TU as very low. Histamines couldn’t at all be traced.

Because of our sanitation practices and our ongoing quality control, we’re capable of mitigating the formation of such substances in our products.

 

For those who are interested in learning more, we recommend these books:

-          Prof. Dr. M. Walze : Jungbrunnen Bier, Verlagshaus der Ärzte, Wien 2004

-          H. Keuge : Die Heilkraft des Bieres, Verlag Herbig, München 2008

-          Prof. A. Piendl : Bier und Gesundheit ,Verlag H. Carl, Nürnberg 2008