Hops

Hops don't grow in any significant quantity in the northern Oberpfalz, so they're bought in for Zoigl. Germany's major growing region, the Hallertau, lies further south and accounts, according to industry figures, for by far the largest share of German hop acreage.

Which varieties individual Rechtler use isn't uniformly prescribed and can't be verified here. Classic German varieties are typical for bottom-fermented beers of this kind, lending fine, spicy, and floral notes. In Zoigl, the hops stay in the background.

When it comes to hopping, two things are distinguished. Bitterness comes from alpha acids, which are only released from the hops during a long boil, while aroma comes from essential oils, which are preserved with a short boil time or by adding hops late in the brewing process.

In the glass, this shows up as a pronounced malt aroma with a gentle hop note. Anyone expecting a Pilsner with strong bitterness is drinking something different here: Zoigl lives on malt and yeast, and the hops simply keep the beer in balance so it doesn't taste too sweet. This calm character also explains why many describe Zoigl as süffig, meaning a beer that goes down easily.

As a rule of thumb for boiling time: a long boil gives bitterness, a late hop addition gives aroma. In Zoigl, both are sought in small doses. That suits a beer made for long evenings, since high bitterness tires the palate, while a mild beer can be enjoyed for hours.