Egerer - Kloster Urstoff

This exceptionally dark Märzen is based on an old recipe from the Münnerstadt monastery brewery. In 1995 the Rother Bräu took over the ailing brewery, since last year brewing has been taking place in the Urstoff Monastery in Roth - however, as master brewer and owner Tobias Weydringer emphasizes, according to the recipe. Pilsener malt and roasted malt form the complex malt body. The exact list of ingredients is secret. Here, too, the traditional two-leaf method is used, which additionally strengthens the full body and deepens the color. The scent is subtle. It is reminiscent of cocoa with a hint of grain and nuts. The first sip is soft and velvety toasty. Cocoa and soft caramel tones predominate. The middle body goes effortlessly over the roof of the mouth. The bitterness stays in the background and skilfully balances out the malt body.