Rothaus: Marzen Export (500ml)

Rothaus: Marzen Export (500ml)

Before refrigerators and ice machines existed, the last batches of bottom-fermented beer could only be brewed in March (M�rz) at the latest. It was then cooled with naturally forming ice. To harvest the ice, two processes were commonly implemented. Large blocks of ice were frequently cut from the ice sheets of ponds that were frozen over. They were then stored in the cellars of breweries. The second process is what gave Eisz�pfle (or icicle in English) its name. Large wooden scaffolding was sprayed with water so that icicles would form on the beams. These could then be knocked off and used to cool the beer.