Yeast & Fermentation

The special thing about Zoigl lies in where it ferments. The beer is made in two places: it's brewed together in the communal brewhouse, then fermented and matured at the individual Rechtler's home. The cooled wort travels in barrels or containers to that person's house.

There, it ferments with bottom-fermenting yeast, a yeast that works at low temperatures and settles to the bottom once fermentation is complete. The beer then matures in the cool cellar. According to the regional tourist board, Zoigl ages there for up to twelve weeks.

Because of this aging, the beer stays low in carbonation. It isn't filtered and isn't pasteurized. It's served straight from the barrel, complete with the fine yeast particles that give it its slightly hazy look and a round, soft mouthfeel.

This has a consequence for flavor: each house has its own cellar, its own barrel, and its own yeast. Two Rechtler can use the same batch and still pour different beers. Visitors who try several Stuben often taste the difference from the very first sip.

The reason Zoigl isn't clear is simple: the yeast isn't filtered out. It settles gradually in the barrel and partly ends up back in the glass when poured. This is intentional, as it delivers the floral note. A clear beer without yeast would be a different beer altogether.

The rhythm follows the barrel. Once it's empty, the star gets passed on, and the next Rechtler begins with their own Zoigl.