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  • Eiszäpfle Six-pack

    To come up with a name for our Zäpfle bottle version of our Märzen Export, we went back to the history of this variety of beer.

    Before refrigerators and ice machines existed, the last batches of bottom-fermented beer could only be brewed in March (März) at the latest. It was then cooled with naturally forming ice. To harvest the ice, two processes were commonly implemented. Large blocks of ice were frequently cut from the ice sheets of ponds that were frozen over. They were then stored in the cellars of breweries. The second process is what gave Eiszäpfle (or icicle in English) its name. Large wooden scaffolding was sprayed with water so that icicles would form on the beams. These could then be knocked off and used to cool the beer.

  • Eiszäpfle

    To come up with a name for our Zäpfle bottle version of our Märzen Export, we went back to the history of this variety of beer.

    Before refrigerators and ice machines existed, the last batches of bottom-fermented beer could only be brewed in March (März) at the latest. It was then cooled with naturally forming ice. To harvest the ice, two processes were commonly implemented. Large blocks of ice were frequently cut from the ice sheets of ponds that were frozen over. They were then stored in the cellars of breweries. The second process is what gave Eiszäpfle (or icicle in English) its name. Large wooden scaffolding was sprayed with water so that icicles would form on the beams. These could then be knocked off and used to cool the beer.

  • Märzen Export

    As is typical for this variety, Rothaus Märzen Export has a higher original gravity (13.4%) and a slightly lower hop content (25 IBU’s) in comparison to our Pils.

    As a result, the flavor is more full-bodied with a malty finish, while the bitter flavors recede to the background. Just like with our Pils, the fermentation process utilizes bottom-fermented yeast.

    Similarly, the storage time requires roughly four weeks of temperatures down to 2 degrees Celsius.

  • Märzen by the barrel

    As is typical for this variety, Rothaus Märzen Export has a higher original gravity (13.4%) and a slightly lower hop content (25 IBU’s) in comparison to our Pils.

    As a result, the flavor is more full-bodied with a malty finish, while the bitter flavors recede to the background.

    Just like with our Pils, the fermentation process utilizes bottom-fermented yeast. Similarly, the storage time requires roughly four weeks of temperatures down to 2 degrees Celsius.