Saar-Craft-Bräu Lebach - Rasender Kelte

Since ancient times, ethnic groups of the Iron Age in Europe have been referred to as Celts and their languages can still be found there today. The Latin word for beer (cervisia) is a Celtic loan word and used to describe a wheat beer with honey for the wealthier population. Archaeological finds, such as the ring wall near Otzenhausen in northern Saarland or a number of burial mounds in the south, bear witness to the earlier presence of the Celts in Saarland, who, thanks to illustrated literature, often appear as bearded warriors. If there is already a combination of Saarland history and beer, then vom Bräu obviously had to pursue it further. Honey can theoretically be added to this honey beer, which was probably only called Braggot in the 12th century on the northern European islands as a separate beer style and thus at different times in the production process. There are types that are only slightly to very sweet, or beer mixed with mead. Hops always play a subordinate role, primarily to balance out the malty-sweet character without influencing or even overpowering the aroma of the honey . In the Bräu, the honey is added during the cooking process and is completely combined with the malt notes. In the subsequent fermentation process, yeast converts all of the sweetness and leaves behind the warm, woody-fresh taste of the coniferous forest honey. In addition, with this fully aromatic brew it also ensures a rich chestnut-brown beer colour, which shines in the glass like the natural product itself proper alcohol content. This warming feeling is supported by another ingredient far from the purity law, but true to the beer style. Originally brewed with herbs, roots, blossoms or spices, the Bräu has opted for the latter to preserve authenticity, thus giving the Celt its frenzy. A special pepper alone gives the finish a dull spiciness and leaves a certain tingling sensation in the throat and stomach that makes spirits flare up. The proud, gigantic Celt appears here in honor of the "inventors" of this beer. He's furious, because he's just as reciprocal as the brew. As one continues to savor and appreciate its diverse and complex aromas, the door to the taproom slams open and the noisily bawling battle-axe-wielding chicken rumbles in and orders the next round. Enjoyment recommendation: moderately tempered in a beer swivel as an aperitif to stimulate the appetite or after a meal instead of a dessert. The Kelte also goes very well with a dessert and especially with fresh fruit such as strawberries or mango.