In the 14th century, the bottom-fermented brewing method was introduced, with which the shelf life of the beer could be increased. This brewing method had one disadvantage: the bottom-fermenting yeast requires low temperatures. Therefore, from spring onwards, it could rise Temperatures, can no longer be brewed. In order to satisfy the great demand for beer, but also in the summer months, the beer was stored cool in wooden barrels. This storage has given the beer the designation "lager".
Our Nuremberg Lager Hell, refined with oak barrel matured beer, pays homage to this old brewing tradition of lager beer: with a slightly golden yellow color and a spicy, harmonious character!
500ml bottle, 5.2% ABV