The naturally cloudy, amber-light Mönchshof "Zoigl" with a pronounced soft malt body, light fruitiness on the palate and subtle liveliness is cold fermented and stored cold at up to 1 ° Celsius.
It follows the Bavarian Zoigl tradition and is enjoyed unfiltered straight from the storage cellar.
Zoiglbier is a real child of traditional brewing history. It has its origins in the Bavarian Upper Palatinate, where it has been brewed for centuries as a beer for “citizens with the right to brew”, mostly in communal breweries.
The respective “Zoigl” is transported in a large barrel to the cellar of the “Zoiglbrauer”, there it is made with bottom-fermenting yeast and stored in the cellar for fermentation and maturation.
To show where the fully matured “Zoigl” is being poured fresh from the barrel, you hang a brush, spruce bush or six-pointed brewer star in front of the house. The name of the beer is derived from this "beer pointer" - the so-called "Zoigl".
As in a good kitchen, your own recipe, the quality, but above all the special handling of the ingredients are the basis for an excellent beer. Mönchshof Manufaktur Zoigl is brewed with a finely selected special malt mixture of aromatic caramel malts such as "oak" and "ebony" together with light Pilsner malt and Munich brewing malt from the Franconian homeland.
There are also tried and tested noble hops and unusual aromatic hop varieties such as Hallertauer Saphir . Added in several hops at very specific times of the wort boiling, they make their own contribution to the soft malt aroma.