Tucher multiaward-winning wheat beer has a taste as distinctive and fine as its 17th-century heritage. It also has a simple philosophy of combining the finest-quality home-grown ingredients with German excellence.
Although a distinctive new arrival at Wetherspoon, Tucher Bräu has, for over 300
years, combined the fine art of beer-making, the very best ingredients which German farmers can produce and the crystal-clear spring water from its own fountains – naturally filtered.
Indeed, this delicate combination is, today, carried out with the same pride and attention to detail as it was when the brewery was first founded, in Nuremberg, in 1672.
Michael Lassauer, from Tucher Bräu, was only too willing to guide us through the heritage and history of this wheat beer, explaining why it all began in Nuremberg and why it remains there to this day.
“The first records of commercial-scale brewing in Nuremberg date from 1304, but brewing was part of the city long before that. It was actually the city council
of Nuremberg which built the brewery – in 1672.”
This was one forward-thinking council; although, when it came to naming the brewery, it lacked a degree of imagination, with the name ‘Städtisches Weizenbrauhaus’ translating quite simply to ‘Municipal Wheat Beer Brewery’.
Very soon after its opening, the brewery really was doing what it says on the tin: brewing wheat beer of considerable renown, as Michael explains: “Wheat beer (Weizenbier) was and is a regional speciality and a favourite beer style of Bavaria; indeed, about 90% of all German wheat beers have their origin in Bavaria.
“Whereas most beer styles will use predominantly barley malt, wheat beer, as its name suggests, will use about 65% wheat malt and 35% malt of barley.
“The high-quality wheat grown in Bavaria lends itself well to the brew. The brewers found that the crystal-clear Bavarian water and the lightness of the wheat malt created a beer style distinctive to the area.
11th February 2012
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