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Today, the term "Zwickelbier" stands for unfiltered and thus naturally cloudy beers, usually brewed with bottom fermentation. Depending on the type, these beers do not require a secondary fermentation process, or they are bottled immediately after the process - or served directly. The latter is, of course, preferably served in brewery pubs. However, a look back at the history of barley juice shows that originally, Zwickelbier did not refer to a specific type of brew at all. Rather, it referred to a sample that the brewmaster took from the barrel. Thanks to it, he could convince himself of the quality of the maturing beer. Or he had a good excuse for a sip in between, just as you like to interpret it. To tap this sample, he used a specially designed tap - the Zwickel tap.
In terms of beer, we live in an enormously fortunate time: we have a wide range of the most diverse varieties and brewing styles from all over the world to choose from. So why do we take the liberty of saying that, with all this variety, Zwickel beer deserves your attention? Because it can be described in good conscience as a distinctly "drinkable" experience, to which the naturally cloudy appearance also contributes. Most Zwickel beers score with a balanced interplay of aromas from hops and malt. Nevertheless, they retain certain rough edges, which gives them a distinct, unconventional character.
Last but not least, you should treat yourself to a Zwickelbier at least once, because it's probably the first "unspun" beer of your life. What does that mean? The bunghole is used during fermentation in a keg to release pressure as needed, which is created by the formation of carbon dioxide during the brewing process. It is usually closed with a spigot called a "bung." If, on the other hand, the bunghole remains open, this is referred to as unbung beer. This contains correspondingly less carbon dioxide because it can escape more or less unhindered. We'll be happy to receive your thank-you note if you're asked about it in the next pub quiz!
Incidentally, people often use the term Kellerbier as a synonym for Zwickelbier. But while the two have a lot in common, they also have small differences: Kellerbier is usually a bit more heavily hopped and is stored a bit longer before it is ready for tasting.
If you now feel like trying a Zwickelbier, we recommend the interpretation of our friends from Valaisanne. After all, there could hardly be a better source for a beer full of character like the Zwickelbier than a brewery from the Valais, which is always careful to transfer the idiosyncrasy of its homeland to its products.
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