We returned to Oberpfalz (Upper Palatinate) for another taste of Zoiglbier for the first time since Neuhaus’ Tag der Kommonbrauer. For this weekend we follow the Zoigl Kalendar and found a number of new places and some good re-trys. Spalt and Hallertauer hops with generally pilsner and Vienna and Munich. Hop character ranges from spicy and fruity and open fermentation sometimes give Zoiglbier a gaminess or mustiness. Kommunbraurei by their nature are small and local operations. Some are no more than sheds with a cool ship.
Zoiglstub’n beim Meislbeck, Erbendorf
Contrary to the many bottle ratings was splendidly juicy and creamy, no doubt a completely different beer on tap fresh than bottled. It was a good example to start out with and our spirits became high.
Zoigl Stefflwirt, Wiesau
A frothy mug of Zoigl at Stefflwirt in Wiesau. A more tart, more dry, slightly grainy / husky and minerallic beer with a touch of green / raw hops and pronounced “barnyard” scents (animal fur, dust, crops, air, that whole thing…)
Zoiglbauer in Mitterteich. frothy, full-bodied and rich with a spicy peppercorn Spalt hop note and a strangely bacterial mustiness and tartness.
Zoigl Zum Posterer in Windischeschenbach
Zoigl Zum Posterer in Windischeschenbach. their Zoigl was toasty, spicy, juicy, full-bodied and frothy; a toffee cracker and sugar-glazed almond pastry sort-of experience.
Wolframstub’n in Windischeschenbach served a spicy, herbal, floral potpourri sort-of Zoiglbier with touches of nectarine / peach / citrus nectar with tart yeast and “crunchy” dry malt.
Zoiglstubn beim Brucksaler, Neustadt an der Waldnaab
It was raining by the time we showed up. The inside is a house. A hallway with coat racks and a staircase somewhere upstairs. Small quarters with fun locals sharing mugs of beer and small snack plates. Breads and meats.
The Zoiglbier was floral and grassy and fruity but also husky and grainy and a little bit sulfuric. It’s not made on site, it’s actually brewer by Wolframstub’n in Windischeschenbach.