The "Maischeteigen” method, a special mashing technique used by the old Bamberg brewers, gives Bamberg brown beer its distinctive flavor. In this process, the mash is carefully rinsed in the lauter tun and then allowed to rest for a while. The mash swells in the water and turns into a kind of mash dough. The long steeping time allows a particularly large number of the mash’s components to dissolve, resulting in full, spicy aromas in the beer. When you drink it, Bamberg Brown Beer is almost reminiscent of liquid bread. Data: Original gravity: 13.0 °pAlcohol: 5.6% Ingredients: Water, barley malt, hops, yeast. 0.5 L Euro bottleDeposit policy for mail order More details: www.braunbier.info Background: Bamberg’s oldest brewing tradition, formerly the Michaelsberg Brewery. Konrad Graser was the father of the original Schlenkerla, Andreas Graser. Before Konrad Graser took over Hellerbräu, which remains in his family’s possession to this day, he worked for several decades as a brewer at the Michaelsberg Brewery. The monks at the Benedictine monastery, founded in 1008, have been brewing since at least 1122. Konrad left behind extensive handwritten records of his recipes, which his descendants use today to revive Bamberg’s oldest brewing tradition: GRASER beers. All GRASER beers are brewed WITHOUT smoked malt.