German beer is famous for being well defined. One can argue about the purpose of the Reinheitsgebot, but the fact is, it exists. On top of that, each region has some convention or legal definition of how the beer must be made. There are great reasons for this, and the best reason is because these beers are delicious and need no amendments. One of our all time favorites is Altbier, the way beer was made in some regions prior to the adoption of lager yeast. A cool fermented ale, it’s fruitier than a Vienna Lager, and slightly hoppier as well. The heavy handed use of Munich malts define the grain character, which is rich and aromatic, but dry, clean finishing, and oddly refreshing. A moderate dose of Saaz hops keeps is pleasantly bitter, and at 4.9%, you can pretty much drink it for hydration. One of our favorite things is pouring this beer for our German regulars, particularly those from Düsseldorf. Hearing a German accent sing the praises of our Altbier is the highest compliment, so if anyone crosses paths with Axel, please let him know it’s on tap again.