Beers made in Himmelkron

This beer deserves the name of a real beer. A typical, Upper Franconian, bottom-fermented Keller beer, copper-coloured, unfiltered and with no artificial CO2. It offers a full-bodied taste. The aromatic hops used give the beer a pleasant bitterness. After traditional open fermentation and subsequent barrel fermentation, the beer matures in barrels from February to Whit Monday.

In 2012, our trip to Scotland brought the breakthrough. A great Scottish Stout, black as night, dry and bitter. The high proportion of roasted malt  and caramel malts combines with the bitterness and the use of top-fermented brewer's yeast to create a typical Scottish delight.