Rothaus Pils

The most popular Rothaus beer is the Rothaus Pils. With an original gravity of 12.4% and 32 IBU’s, Rothaus Pils has a prominent position among other pilsners. branches accompanied by pinecones. These pinecones are what gave this beer its name.

In the 50’s it was extremely unusual to serve beer in such small bottles. Beers in 0.7 l bottles were the norm. But despite its unusual size, the Tannenzäpfle quickly made more and more friends.

But there’s one other characteristic that makes the Tannenzäpfle special; it was the first Rothaus beer to emerge with a label depicting “Biergit”, the Black Forest girl holding two glasses of beer. Today, “Biergit” is the defining symbol for all beers made by the Rothaus Brewery.

Ingredients
Water, barley malt, hops
Alcohol by volume
5.1 %
Original gravity
12.4%
Bitterness (IBU’s)
32
Calories
41 kcal/170 kJ per 100 ml
Bread Units (BU)
0.20 per 100 ml
Container Sizes
Case of 24 x 0.33 l; case of 10 x 0.33 l; six-pack of 6 x 0.33 l
Pils


The most popular Rothaus beer is the Rothaus Pils. With an original gravity of 12.4% and 32 IBU’s, Rothaus Pils has a prominent position among other pilsners.

Rothaus Pils is fermented from bottom-fermenting yeast that’s been developed in house, before maturing for roughly four weeks. During this period, its robust and elegant flavors and its high Rezenz are cultivated. Rezenz is the term for the refreshing feeling produced by the carbon dioxide in beer.

Ingredients
Water, barley malt, hops
Alcohol by volume
5.1 %
Original gravity
12.4%
Bitterness (IBU’s)
32
Calories
41 kcal/170 kJ per 100 ml
Bread Units (BU)
0.20 per 100 ml
Container Sizes
Case of 20 x 0.5 l; four-pack of 4 x 0.5 l
Pils by the barrel


The most popular Rothaus beer is the Rothaus Pils. With an original gravity of 12.4% and 32 IBU’s, Rothaus Pils has a prominent position among other pilsners.

Rothaus Pils is fermented from bottom-fermenting yeast that’s been developed in house, before maturing for roughly four weeks. During this period, its robust and elegant flavors and its high Rezenz are cultivated. Rezenz is the term for the refreshing feeling produced by the carbon dioxide in beer