We can't avoid German roots..


Dark Ten - Noble Hops...

It's difficult to avoid German roots in the history of beer types. Dark beer, known in German as Schwarzbier, is no exception.

Although written records date it to the late 14th century, archaeological research traces it back to the beginning of our era, to the time of Germanic tribes living on the northern border of the Roman Empire. The Germans dried malt grains over a fire, which gave the malt its characteristic properties due to caramelization, and also smoked it; thus, the beer was smoky, simply Rauch.

Originally a top-fermented beer, it became a decoction-brewed lager, and modern pale malts slightly reduced its color. However, the dark brown to black color remained, as did the chocolate aroma, which is milder but not unlike English Stout.

Schwarzbier is traditionally hopped with so-called noble hops, which come from three German and one Czech hop-growing region.

We have hopped our dark ten with two hops from the Czech noble lineage, specifically the Žatec hops. The bitterness is provided by the new variety Agnus, while the pleasant hop aroma is provided by the Žatec semi-early red.

The dark ten is best enjoyed right now, in winter. The light body provides addictive drinkability, complemented by a full flavor dominated by cocoa and coffee tones.

We are currently pouring it at the bar, and you can also buy it to take away.

So, may God give luck!

Dark 10°

Alcohol: 4.2% ABV

Gravity: 10% wt.

Reserve your seats in the restaurant and come taste it.