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Zoigl – Beer tradition in Germany

The Zoigl star is said to be older than the Star of David. As a sign of the brewers' craft, it indicates where freshly brewed beer is available / © Photo: Georg Berg

The Zoigl star is said to be older than the Star of David. As a sign of the brewers' craft, it indicates where freshly brewed beer is available / © Photo: Georg Berg

Several times a year, smoke rises above the fortified castle of Falkenberg. Then the week-long brewing process begins in the historic brewhouse of the village in the Upper Palatinate. Zoigl beer is brewed. For generations, the processes on a typical brewing day have been determined by the Zoigl recipe and the special construction of the listed brewhouse. Originally, beer production was divided among three professions, of which the familiar surnames have survived to this day: The maltsters were responsible for producing the malt with its water-soluble components from the grain (mainly barley). Today, there are only a few breweries that still process home-made malt. Brewers produce the wort, which contains all the components of the beer except for the alcohol and is crucial for its flavor character. Then, for alcoholic fermentation, yeast cultivated by the yeast maker is added.

Zoigl brewing in the Upper Palatinate. Black smoke rises above the Falkenberg communal brewery / © Photo: Georg Berg

We accompany the complete brewing process at Kommun-Brauhaus Falkenberg over three days. The Upper Palatinate, like the neighboring Czech Republic, has a lively and craft beer brewing tradition. Zoigl is part of Bavaria’s intangible cultural heritage and is fermented with bottom-fermenting yeast in cold private cellars. It is amber-colored, slightly cloudy and tastes fresh and drinkable despite its low carbon dioxide content.


Our works are inspired by human encounters and always culinary discoveries. What format do you need? A newsworthy report, an entertaining reportage, a short travel tip or a picture gallery? At the international photo agency Alamy you can find all the photos of Georg Berg on the subject of brewing process Zoigl beer / description and photos of the complete brewing process from firing up the brew kettle, mashing in , lautering from the mash to the wort / the addition of hops / refrigerated ship / the home brewers get their original wort / fermentation in the rock cellar. Clicking on one of the images below will take you directly to the agency image.

Photos about Zoigl beer- the complete brewing process

Zoigl beer is traditionally brewed only in a few communities in the Upper Palatinate by private individuals, for their own consumption. The brewing right for this is registered in the land register and is sold or inherited with the associated buildings. In Falkenberg in the Upper Palatinate, about 40 of 120 registered home brewers practice. In spring, they join together in a brewing community on 10 days and in fall on five days. Zoigl parlors, on the other hand, brew as needed. If you move the cursor over a photo, more information appears.

Texts about beer, art of brewing, Zoigl beer

We offer extensive photo material and texts on the topic of Zoigl beer and Zoigl taverns in the Upper Palatinate. The content of the topic can be expanded to include the following aspects:

Georg Berg calendar

Our mode of operation is characterized by self-experienced, well-researched text work and professional, vivid photography. For all stories, travel impressions and photos are created in the same place. Thus, the photos complement and support what is read and carry it further.

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