Brewed by Privatbrauerei Eichbaum
Style: Dunkel/Tmavý
Mannheim, Germany


on tap

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RATINGS: 45   WEIGHTED AVG: 3.05   EST. CALORIES: 177   ABV: 5.9%
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Ein Bier mit besonderem Charakter. Unser Bier des Jahres 2008, das zum Dauerbrenner avanciert ist. Rötlich in der Farbe mit kraftvoller Schaumkrone. Vollmundig im Geschmack, mit malzaromatischer Note und elegant abklingender Bittere.

   AROMA 6/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 11/20
Ungstrup (29988) - Citizen of the universe, DENMARK - JUN 25, 2010
Bottled. A hazy amber beer with a thin beige head. The aroma has notes of caramel, malt, and minerals. The flavor is sweet with notes of malt, caramel, and straw, leading to a bitter and lightly metallic finish. Thanks Papsoe for sharing.

   AROMA 5/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 11/20
stevoj (2664) - Boise, Idaho, USA - MAY 18, 2013
33cl flip top bottle. Concur with Bierkrug on this being a Vienna. Pours dark amber/reddish with beige head. Malty, dry taste with a little hop astringency. Aroma is sour malt.

   AROMA 6/10   APPEARANCE 4/5   TASTE 6/10   PALATE 4/5   OVERALL 9/20
Erzengel (4968) - Wuppertal, GERMANY - DEC 25, 2013
Der Geruch ist süßlich-malzig. Der Antrunk ist laff-würzig und etwas herb-trocken. Im Hauptteil ist eine etwas muffige Süße zu spüren... irgendwie ist das ganz sehr vollmundig, aber irgendwie wieder komisch... Der Nachgeschmack ist säuerlich-süßlich, leicht herb und für mich wieder sehr schwer zu beschreiben.
--> ein süffig-süßliches Bier, durch die Hefe sehr mild, aber irgendwie nicht so meins!
Test vom 8.6.2008, Gebinde: Glasflasche Noten: 12,9,10,8,12,9 - 9,45

   AROMA 5/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 11/20
Maria (10187) - Thisted, DENMARK - OCT 10, 2009
It’s unclear, dark-golden with an orange hue and a huge, creamy head. The aroma has light notes of acetone, but also malt, caramel and fruit. The sweetish flavor has notes of malt, fruit and light acetone, and in the finish I find sweet caramel.

   AROMA 6/10   APPEARANCE 3/5   TASTE 5/10   PALATE 2/5   OVERALL 12/20
Theis (14128) - Frederiksberg, DENMARK - JUN 29, 2010
Bottle at Papsø’s - Thanks. Clear amber - white head. Caramel, grassy, ligh candlewax, bitterness, light hoppy, grassy, soapy notes, zesty, plain,

   AROMA 7/10   APPEARANCE 3/5   TASTE 5/10   PALATE 2/5   OVERALL 11/20
kappldav123 (5340) - GERMANY - OCT 15, 2010
Bottle looks very good, the beer in the glass okay. Light brown, small head. Starts strong and very dry, rusty, scratchy. Finish a bittle bit milder, but still very dry and unbalanced. Not my favourite!

   AROMA 5/10   APPEARANCE 3/5   TASTE 5/10   PALATE 3/5   OVERALL 12/20
kevnic2008 (9179) - Baden-Baden, GERMANY - APR 15, 2012
Clear brown colour. Almost no head. The flavour is caramelly, dusty and slightly spicy. Low to medium bitterness.

   AROMA 5/10   APPEARANCE 3/5   TASTE 5/10   PALATE 3/5   OVERALL 12/20
jfb (4479) - Freising, GERMANY - DEC 28, 2012
(bottle) pours a hazy amber-brown colour with a frothy off-white head. faint aroma of cardboard, light strawberries and caramel, with a hint of cinnamon, roasted malts and treebark. flavour is mostly roasted malts and cardboard, with notes of walnuts, caramel and earth, some slightly tart hints of apricot and a light roasted-bitter finish. medium-bodied with average carbonation.

   AROMA 5/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 10/20
Dedollewaitor (14423) - Odense, DENMARK - OCT 10, 2009
Bottle @ German Tasting Ulfborg. Pours muddy amber with a small creamy white head. Sweet malty and lots of bread and grain. Medium to thin palate. Some tart notes.

   AROMA 4/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 11/20
bartlebier (2426) - Belchium im Biersgau, GERMANY - FEB 5, 2014
33cl fresh fliptop, changing ICEs in Mannheim 02/2014. Pours a watery red-brown with stable head. Aroma of pregnant malts and a whiff of alcohol. Taste is slightly better, adding some dry Vienna malt aromatics and a superficial spicy hop tinge (extract) that does not entirely come together with the malts and pedestrian yeast profile. What use producing a specialty red beer if you are going to resort to extract (and underachieving bottom-fermentors)?

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