Zoiglbier

It's probably that these places are 'grandfathered' into the zoning regulations.

 

Well, was really pointing out the history of the tavern. Guess I see my shaker as half full.

And if you haven't experienced the Chicago neighborhood taverns, don't knock 'em. So many ways around bureaucracy over the decades.

 

I spent many a weekend in Duluth during my college years in the 80's, (had a couple buddies attending UMD & we would drive over from Bemidji for smelting, hockey & general partying.

I don't recall any neighborhood bars, but that's not saying they didn't exist. Sure would have been nice to have stumbled upon those public houses back in those days!!

 

Oh yeah, I've done a little drinking in those corner taverns. I've still got a soft spot for those dim old dives. Something very familial and homey about those old taverns that I don't find too often out here in these younger parts of the country.

But man, the pettiness of the city worrying about that small and, frankly, historical sign was rough. And I got a good snort out of the demand that the proprietors go talk to two separate city departments to sort out hanging a small sign.

 

Based on my searching and the few responses here I'm guessing that I'm just repeating bad information. Maybe I should be a little more discerning before I accept the reports of city building ordinances collected during a party weekend visit by a group of professional drinkers brewers?

But hey, what fun would the internet be without a little spreading of specious legal advice? Cmon Duluthers! Open up your parlor to your neighbors for pints of your homebrew! It's legal!

 

We had Bryan/College Station Zoigl in my neck of the woods for a time. Three or so brewers used the same equipment and taps. It worked fairly well for a while and produced some truly excellent beer. Alas, the real world intervened and now it is a very fond memory!

 

Idk why the name zoiglbier just reminds be of this guy

 

There's definitely something "between the lines" with that ordinance muscling -- bound to come out with the right exposure. Someone's palm wasn't crossed to someone's satisfaction.

Fortunately, that sort of city corruption has been dwindling over the years.

 

Or should it be Otto (actor: Will Forte) from the movie Beerfest?

Otto : “It was ze greatest beer in all ze vorld!”

Prost!

 

Yes. Theoretically you could brew a baltic porter or a doppelbock and it would still be Zoigl as long as you brewed it in the communal brewery and fermented it at home. But this won’t happen because the culture is the opposite of the United States in that innovation is not desired. The brewers are very proud that they make their beer pretty much the same way their fathers and grandfathers did. They might use a new hop variety, that’s as much experimenting as they do.

 

I finally got curious to see if anyone is using the word 'Zoigl' as an element of marketing to sell their beer. Other than a small number of enthusiasts like us who know what its meaning is, it looks like the word 'Zoigl' is used to sell beer to the uneducated. https://www.beeradvocate.com/search/?q=zoigl

 

Interestingly, the Zoiglhaus website talks about zoigl but leaves out the part about sharing wort and consuming it throughout the community.

https://zoiglhaus.com/about-us/

Seems to me, legal complications aside, a brewery could approximate the experience by having employees take the wort “home” or to partner establishments, adding an individual spin, and rotating the location of their taproom.

The business plan might be a bit complicated, given the legal and financial restrictions. However, a group of existing places with liquor licenses could make a go of it. Just a thought.

 

LOL @DCH

I'm always thinking of Dr. Zoidberg (Zoiglberg? )

 

Some commercial German brewers brand a beer as Zoigl, but the act of doing so can be controversial to beer fans since it can be seen as inauthentic or inappropriate appropriation. When I tried the Friedenfelser Steinwald Zoigl it was interesting to have a bottled German beer with intentionally low carbonation. Such a move strikes me as a big risk with consumers unless they clearly know what they are in for. I would absolutely love to try the Gänstaller Bräu Zoigl again - that beer really clicked with me.

 

The production of Zoigl beers by German commercial breweries was mentioned in the blog:

“…commercial brewers such as Würth – whose brewery the depot is attached to – to produce beer they call “Zoigl”. I am not sure I believe him on that score, and I’m even more sceptical about whether dark “Zoigl” or wheat “Zoigl” existed before Würth started making them. But if brewing fake Zoigl keeps small family breweries alive, perhaps it’s better than the alternative. And at least Würth is in Windischeschenbach. Some bigger brewers, like Scherdel of Hof, owned by the Paulaner group, make a “Zoigl“ with no connection to the tradition whatsoever.”

Cheers!

 

Yeah, besides these commercial offerings probably not being true to the roots of the Zoigl culture, you're right that the bottled product could have characteristics that are off-putting to some unaware customers. The marketing department is gambling on this distribution when they think they're being smart.

 

I didn't catch that in the blog release. But they are still stretching the definition of the culture. (Or redefining it )

 

Thanks for sharing. That was great. I absolutely love this line:

 

For people here who were unfamiliar with Zoigl brewing, this image of Sixpoint Brewing can be seen in new light:

 

+1 this beer is something special. Unfortunately they don't offer it online anymore