Germany does have many beers that lean strongly against lager. You’ve probably already drunk a Dortmunder Export, Kölsch or Helles without realizing that they weren’t Pilsen, but taste these beers side by side and you’ll be surprised. They each really have their own character and once you recognize that you will only appreciate these beers.
Of course we also drink beers that are a bit darker. There is the Alt that conquers many hearts with its delicious bitter-sweet taste or the extremely drinkable Schwarzbier that is really such a rough husk white pit type. The host in Bamberg challenges us to try his Rauchbier and of course we don’t run away from that either. This beer smells like roast ham, but is both soft and complex in taste. Really a beer to enjoy in silence.

Noble hop variety from the most famous and largest hop area in Germany. This is the core of European hops, because Mittelfrüh grows naturally in Hallertau. It is the hop that delivers aromas to the traditional German beer styles. The balanced aroma of herbs, flowers and citrus fit perfectly in a Kölsch.

A hop variety that was introduced in the late 70s of the last century. Developed and grown in Germany, with Northern Brewer as mother. Perle has a spicy aroma that can feel like mint and tea, with a peppery touch, these aromas are nicely subdued. The percentage of alpha acid is fairly high, which can result in a clean hop bitter.

A cross between the 2 noble hop varieties Hallertau Mittelfrüh and Spalt with the aim of achieving an improved version of Spalt. Yields a kind of super-noble hops. Floral and fruity (lemon) aroma, with a touch of pine needles. Developed in one of the “nurseries” of German hops: Hüll.

This hop variety comes from the south of Germany, near the town of the same name near Lake Constance. Has similarities with the noble varieties from Hallertau and Žatec (Saaz), although the Tettnang is indeed more floral and spicy, without exaggerating it. These properties give a Schwarzbier, in which the malt is dominant, just the right subtle addition to the overall aroma.

Does a Rauchbier need hop aroma? We think so, it gives a subtle extra layer to the beer, so that there is plenty to do if you are used to the smoky character. As the name suggests, this variety does not originally come from Germany, but is nowadays most often grown in Germany. Quite high alpha acid and therefore ideal as bitter hop. The aroma is slightly spicy (mint).

This is one of Hollands’s Hophuis Heritage hopping: traditional varieties that were not grown for a long time where new life has been breathed in. Has a special aroma of cedar and coniferous wood, green pepper and spicy notes of lavender and peppermint. These aromas are subtle and therefore Rottenburger Spät is very suitable in a Helles Lager.