“Vollbier” (lit: full beer, a term derived from outdated federal beer tax categories at the beginning of the 20th century), which uses a bottom-fermenting strain of brewing yeast and is brewed according to the German Purity Law, is often produced according to a “secret recipe” or the “recipe of the house” in Franconia. Dark beer usually has an original wort of 10 to 14 percent and an alcohol content of 4.8 to 5 percent. The beer’s dark colour derives from special or roasted malts, which are used in the brewing process. Not only do they define the colour, but also the taste. Dark beer tastes malty, a little like caramel or chocolate, yet anything but sweet. It usually has a slight bitter note and in Franconia might even have a somewhat smoky taste.

Because the colour of the beer is almost as dark as the night, dark beer has also been referred to as “Schwarzbier” (lit. black beer). Brewed according to Bohemian tradition, it originated in Saxony and Thuringia and was first mentioned in documents in 1390. After what can be considered as a lull, the beer was re-establish on the German beer market after German reunification. It’s now also brewed the Bavarian way but is still rather a "niche product" across Germany.

Not in Franconia, however, where dark beer has a long tradition. It’s considered a true Franconian specialty that numerous breweries have always brewed. For aficionados of dark beers, Franconian dark beer is a real insider tip. We even have a special glass for dark beer - the so-called "Black Beer Cup", which resembles the tulip-shape of a Pils glass. It tastes best with a voluminous, creamy foam head and tempered to eight degrees Celsius. With over 200 beers to choose from you will find a large selection of excellent Franconian dark beers in our online shop. Even though the Hier-gibts-Bier Team hasn’t been able to single out its favourite yet, we do know that dark beer tastes best with a Franconian savoury snack platter, stews, Sunday roasts and – as odd as it sounds - chocolate desserts or nut cakes.