Rotbier. If you like Märzen, you’ll probably like “red beer.” Not to be confused with the red ales of Belgium, this style originated in Nürnberg and was the first competitor to the supremely popular Weißbiers (white beers) of the day. Unlike the wheat beers, these were brewed exclusively with barley, something novel at the time. Also, unlike their wheat counterparts, they are now bottom fermented even if they would have originally been top fermented as were all beers at the time. As the name implies, they have a red appearance and are around 5%. They tend to be on the malty side since wheat beers were the beer of choice and were also low on the use of hops. It’s a style that is getting some momentum from the Craft Beer craze finally hitting Germany. In Nürnberg, try the original of the new ones, Das Rote at Hausbrauerei Altstadthof, Schanzenbräu Rotbier at their retro pub, Bruderherz Roter Lui or Tucher Orginal Nürnberger Rotbier to see what all the fuss is about. In the countryside, check out Geyer Rotbier or Eller Birkacher Rote. Check out my Nürnberg Roundup: What’s the best Rotbier in Nuremberg?