In Nuremberg, in the statutes of the City Council, one finds a regulation that states that only barley may be used to brew beer: This was issued early in the 14th century in response to a local famine. The document says: "One should use no other corn to brew than barley alone, neither oats nor corn nor spelt nor wheat."
Since the Middle Ages, "rotbier" has been brewed in Nuremberg: Bottom-fermented and produced exclusively from barley malt. In1597, in addition to a city-run wheat-beer brewery, there were 35 rotbier and 11 wheat beer breweries within the city limits. Today, just a few breweries produce beer of outstanding quality.
Traditional Nuremberg Breweries
For almost 350 years, the traditional Tucher Brewery has kept Nuremberg and Franconian brewing tradition alive in the only brewhouse in the world which is located in two cities at once! As the first organic brewery in Germany, the Altstadthof creates its beer in accordance with old regulations in copper kettles and wooden fermenting barrels in historical cellars at the foot of the Nuremberg Imperial Castle. Although it began as an experimental ultra-microbrewery, its popularity led Schanzenbräu to turn professional. Since 2007, its beer has been available to fans both in- and outside in its own brewpub. Local specialists for quality beer are the "Landbierparadiese": Specialty beer shops featuring only Franconian beers and five pubs where you can enjoy them.
Information about our package "Hops & Malt – Nuremberg Beer History"
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