It owes these characteristics of color and aroma to the use of a careful selection and dosing of well-dried typical Bavarian malts. The hopping, always done with flowers of German origin, gives an intense herbaceous and floral flavor, although the main note is undoubtedly the fine roasting of the malts. It has a pleasant carbonation that develops an intense and creamy foam.
Rotbraun, trüb, beigefarbener Schaum.
In der Nase malzig, hefig. Auf der Zunge dann deutliche Röstaromen und Malzkaffee. Röstige Bittere hinten raus. Nicht mein Ding.