This is a great place that you need to visit if you go to Dusseldorf. The atmosphere both inside the pub and outside is great. Got to see them tap one of their kegs. They don’t have a wide selection, but they have their beer, and their alt beer in the best in Dusseldorf.
Wonderfully atmospheric multi-roomed pub. My friend and I sat in ’Der Uerige’, which is all stained glass windows and dark wood. We both had the pea soup (with a frankfurter on a side plate) which was delicious. The altbier, although not a favourite of mine, was the best of the four brewpubs we visited. If you only visit one pub in Dusseldorf, this is it.
Eye-opener Alt and Weizen beers at about 10am with a couple other fat Americans. Surly service, as is typical in Germany. Cheap beers, decent enough. Not really anything I would care to have again, though. Really cool place, though.
Another world classic; the best Alt in the world? Certainly one of the best. Here it is the wood that makes it good; barrels of alt flowing and being pulled up from the cellar. Food was ok; just had some beer snacks. Great atmosphere with people hanging out on the street outside. Top place to visit in town.
Quite the busy little place on a Saturday afternoon. As well as a Wednesday evening the last time I was there. Standing outside to enjoy the atmosphere and people, and beer. Grabbed the guy with the tray and got two beers for a nice little amount. Enjoyed watching everyone as I sipped the alt. Not much else in the way of selection, but I don’t come here to try and get a kölsch. I come for a decent beer.
Rasmus40 (312) Beder, Aarhus, Denmark | August 13, 2012| Updated January 23, 2017
Gigantic outdoor serving area and a lovely dark brown interior. The waiters were much too busy at my visit on a hot summer Friday afternoon. The selection consisted of their lovely alt and a somewhat boring weizen.
How do you rate the selection at a bar whose beer sets the simple standard than is never bettered. How should you rate the service at a place where three waiters lift each up-ended wooden cask to the bar counter after broaching? How can you rate the food in a bar where a pickled egg needs to be prepared with such precision before consumption or the minced raw porkand onion are just vehicles for the mustard? Seven rooms and an ever-growing outside zone. How do you rate unique and world tour standard?
sic1314 (476) Leiden, Netherlands | May 24, 2012| Updated September 7, 2012