On April 23, we celebrated German Beer Day. Now, if you’re like me, German Beer should be celebrated everyday, but this weekend it was extra special. Why? The 23rd marked 500 years of Reinheitsgebot (that’s the German Beer Purity Law, to you and I.)
And what better way to celebrate than by drinking Radeberger Pilsner Unfiltered “Zwickel” – a brew rarely found available outside the brewery in Radeberg – with the brewmaster himself, Udo Schiedemair at Pier A Harbor House?
This law was put in place to guarantee the purity of German beer (among other things.) Under this law only malt, hops, and water are to be used in the production of beer. Later, yeast was added to the list upon discovering and understanding its role in fermentation. The short list of permissible ingredients existed to prevent unscrupulous brewers from offering an adulterated, some times down right lethal, product to the public. Before this, additives such as roots, wood shavings, soot, nightshade, and even hallucinogens weren’t uncommon. Additionally, this limited scope of ingredients served to weed out subpar brewers, allowing those with passion and skill to flourish. (Anyone can make a tasty burger with 10 ingredients, but how many can do so with 3 or 4?)
“The best beer is one you want another of after finishing.” – Schiedemair
Radeberger Gruppe’s brewmasters view the Reinheitsgebot as a challenge rather than a limitation. I had the opportunity to meet and speak with Schiedemair at the first-ever, limited U.S release of the rare Radeberger Pilsner Unfiltered. Udo explains to me that there is a philosophy of “staying at your last,” (referring to shoemakers) and focusing on your craft – doing one thing and doing it well. With Radeberger, “tiny dials are turned” to produce the same tasting beer after all these years.
On that note, I have to quickly touch upon Radeberger’s water source. All their water comes from their own well in Karswald Forest. I was able to sample this water; it tasted like a slightly softer version of Evian. I’m told it’s neutral, but Schiedemair tells me it’s actually closer to 6.5 pH.
Radeberger Pilsner Unfiltered & Zwickel Details
This brings us to the Radeberger Pilsner: fresh, crisp, hoppy. The Radeberger Zwickel is the same pilsner, but younger, unfiltered, and unpasteurized. Normally this beer is unavailable outside of two accounts in Radeberg. The one I got to taste was about 2 months old, from a 20-liter wooden keg, tapped by the brewmaster himself! It’s yeasty, cloudy, and filled with vitamins and minerals. Light, refreshing, effervescent, and hoppy. I tasted a slight citrus note; Schiedemair tells me this is most likely the acidity and head. After a few more slips there wasn’t any citrus note. A major taste difference is in the hoppy/bitterness at the finish. In the Zwickel it lingers a little longer and is somewhat indescribable. Schiedemair then told me that it was walnut-like and it clicked! That’s exactly the flavor I couldn’t put my finger on.
Personally, I think I prefer the Zwickel to the fully matured pilsner (unfortunate, since I’d have to travel to Germany for my next glass!) Schiedemair tells me that during brewery tours where guests are able to sample both, usually there is a 50-50 split on which version is preferred.
Ultimately, Schiedemair said it best; “The best beer is one you want another of after finishing.”
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