Tasting

What does Nuremberg Rotbier taste like? It's usually described as malty and round, with notes of bread crust and light caramel; the bitterness stays restrained and the finish is mild. The beer is copper to reddish-brown in color, not as dark as a Dunkles but noticeably deeper in color than a Helles.

One well-known example is the Original Nürnberger Rotbier from Hausbrauerei Altstadthof, which by its own account has been brewing again in the old town since 1984. The property itself is first documented as early as 1449. Anyone wanting to understand Rotbier is best off tasting it right where it's brewed.

A second example is Grüner from Fürth. The brand has existed again since 2011, brewed at Tucher in Nuremberg following the recipe from the old brewery's records. For anyone curious what beer from one of Fürth's great breweries might have tasted like, this offers a clue — nothing more.

The typical glass is the Seidla, a half-liter glass as the region defines it. The name sounds like the Franconian diminutive of Seidel. Order a glass of Rotbier in a tavern, and this is usually exactly what you'll get.

Temperature matters a great deal for a malt-forward lager: the rule of thumb is roughly 7 to 9 degrees Celsius. Too cold, and the malt character disappears; too warm, and the beer turns heavy and overly sweet. Served from the cask in the tavern, the beer is typically poured in one steady draw and comes with a bit of foam that holds in the carbonation and aroma.