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Ramstein Alt

High Point Brewing Company
Butler, New Jersey
Beer style: Altbier / Sticke Alt
Ref: ratebeer.com Apr2024

Common descriptors are
A Dusseldorf-style altbier brewed with all barley malt and dry-hopped with Hallertau Middlefruh. Fermented in the 60’s and lagered in the high 30’s, this batch was made for the first time in 2006 for Circa restaurants.



ratebeer

Ramstein Alt

High Point Brewing Company
Butler, New Jersey
Beer style: Altbier / Sticke Alt
Ref: ratebeer.com Apr2024

Common descriptors are
A Dusseldorf-style altbier brewed with all barley malt and dry-hopped with Hallertau Middlefruh. Fermented in the 60’s and lagered in the high 30’s, this batch was made for the first time in 2006 for Circa restaurants.



ratebeer

Ramstein Alt

High Point Brewing Company
Butler, New Jersey
Beer style: Altbier / Sticke Alt
Ref: ratebeer.com Apr2024

Common descriptors are
A Dusseldorf-style altbier brewed with all barley malt and dry-hopped with Hallertau Middlefruh. Fermented in the 60’s and lagered in the high 30’s, this batch was made for the first time in 2006 for Circa restaurants.




ratebeer

Ramstein Alt

High Point Brewing Company
Butler, New Jersey
Beer style: Altbier / Sticke Alt
Ref: ratebeer.com Apr2024

Common descriptors are
A Dusseldorf-style altbier brewed with all barley malt and dry-hopped with Hallertau Middlefruh. Fermented in the 60’s and lagered in the high 30’s, this batch was made for the first time in 2006 for Circa restaurants.



ratebeer

Ramstein Alt

High Point Brewing Company
Butler, New Jersey
Beer style: Altbier / Sticke Alt
Ref: ratebeer.com Apr2024

Common descriptors are
A Dusseldorf-style altbier brewed with all barley malt and dry-hopped with Hallertau Middlefruh. Fermented in the 60’s and lagered in the high 30’s, this batch was made for the first time in 2006 for Circa restaurants.



ratebeer

Ramstein Alt

High Point Brewing Company
Butler, New Jersey
Beer style: Altbier / Sticke Alt
Ref: ratebeer.com Apr2024

Common descriptors are
A Dusseldorf-style altbier brewed with all barley malt and dry-hopped with Hallertau Middlefruh. Fermented in the 60’s and lagered in the high 30’s, this batch was made for the first time in 2006 for Circa restaurants.