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.

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.

The Rothaus Pils Tannenzäpfle has existed since 1956—so for almost 60 years. Its unusual name is embodied on the labels of the 0.33 l bottles. Just as today, the original Tannenzäpfle labels depicted spruce-fir 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.

The non-alcoholic Tannezäpfle is brewed out of an authentic Rothaus full beer, which we specifically brew for the Rothaus Non-alcoholic Tannenzäpfle.

To retain the typical and well-balanced Rothaus Pils characteristics during the dealcoholization process, this beer is brewed with a higher original gravity (14.5 %) and lower IBU’s (25).

Just like our popular Rothaus Pils, our Non-alcoholic Tannenzäpfle is characterized by a robust and elegant flavor. Naturally, our Non-alcoholic Tannenzäpfle is isotonic.