The fir cone and beer server on the label are fun, and the gold foil is a nice touch. But what it really comes down to is the beer itself: Rothaus Tannenzäpfle—brewed by the Badische Staatsbrauerei Rothaus, in Germany’s Black Forest—is clear enough you could read a book through it, previewing the focus of what’s to come. The beer itself is uncommonly soft for a German pilsner, yet the persistent bitterness, long and lean supporting malt, and dry, herbal, Noble-hop finish all integrate perfectly for a decidedly classic taste.
How do you make such a revered, unique beer? Let’s dive in.
Consistent Achievement
Head brewer and production manager Mario Allendoerfer says the goal when brewing this beer is to manage and balance the ever-changing raw materials to create a consistent, high-level finished product. “This is the secret of the beer,” he says. The customer expects the beer to taste the same, even if the ingredients are always changing. “This is our main task, and it is a difficult thing.”