Up until the Second World War, dark beer was the predominant beer type in the Munich area.
The hard water found in the region played a special role in producing this specialty. In his book “Beer International”, the world-renowned English beer writer, Michael Jackson, accurately describes the Ayinger “Altbairisch Dunkel” as: “A good example of its kind. Impenetrably dark with a golden-brown gleam when held up to the light, and with a warm aroma and malty taste, while summoning up coffee taste sensations on going down. It is brewed from five types of malt (two of which are torrified dark), and it is only lightly hopped.”
It is produced using the traditional double fermentation process.
Jahrhundertbier was first brewed in 1978 to celebrate the 100th anniversary of Ayinger brewery.
It has a golden-yellow color with a slightly flowery yeast, honey-ish aroma, tastes a little spicy and is full-bodied in initial taste, mild before swallowing and soft with a refined sparkle and fades with a well-balanced hint of bitterness.
It is an especially drinkable and harmonious beer.
Conrad Seidl, known as the Austrian “Pope of Beers”, on the Jahrhundert Bier: “It is a malty beer that pronounces the precious earthy quality of malted barley.”
With the development of the production process, the master brewer has always consulted the reliable old recipes.
The “Kirtabier” is the only type of beer that can be classified between “March” beer and dark export beer.
It is brewed for one of the most important festival days in Bavaria, the “Kirchweih” church fest.
The intensive double decoction mashing with the mixture of three malts gives the beer a warm, brown color and a well-balanced, full-bodied, solid aromatic malty quality.
The salubrious character of Kirtabier is distinguished by a high degree of fermentation, a pleasant sparkle and a distinctly perceptible bitter quality.
The Kirtabier comes “premium cloudy” to the bar, which means unfiltered with that full cellar taste.