Brewery process from Bavaria, Germany
The Zoigl Tradition
In the spirit of Zoigl, we welcome you to the first Zoiglhaus this side of Bavaria.
Zoigl brewing began in the Middle Ages in several small towns in what we now know as Germany. It’s a wonderful historical practice where citizens share a communal brewhouse, then take turns serving their brew to their neighbors from the comfort of their own homes. You can still experience the Zoigl tradition in five tiny towns in Bavaria.
And now, right here in Portland, we’re pleased to share the time-honored custom of Zoigl with you!
THE WORD ZOIGL
The word Zoigl is pronounced just like it looks. And it’s fun to say. We dare you to say Zoigl five times without breaking into a grin. Besides being incredibly addictive to pronounce, there is something pretty cool behind it all.
Barley
Our German-style beers are brewed with imported malts from several of the finest malt houses in Germany. We use a wide array of American and imported malts for our non-German-style brews.
Hops
We source our hops based on the beer style: German hops for the German-style beers and American, Australian, New Zealand, English, Czech, Slovenian, or whatever else grabs our attention for the non-German-style ones. We enjoy both tradition and innovation!
Barrels
Nowadays, our draft beers are shipped in stainless steel kegs. (You can check with us if you need one for a party or event...) But occasionally we have a tapping out of an old-fashioned oak barrel. They are fun and often messy!
Tanks
Home is where the beer ferments.... At Zoiglhaus we ferment our beers in custom-built stainless steel fermentors. The wort turns into full-fledged beer while in the tanks, and spends between 2 and 5 weeks in the tank depending on yeast strain and beer style.
