PHILADELPHIA, PA – On Friday, February 20 at 7 p.m., the German beer lovers at Brauhaus Schmitz (718 South Street, 267-909-8814), the city’s only authentic German bierhall, will tap a keg of Rothaus Tannenzäpfle, marking the first time that the legendary Black Forest pilsner will be available on draught in the United States. This prized Bavarian beer has been brewed in Germany for nearly 60 years, but has never before been available in a keg in America. Rothaus Tannenzäpfle will be available in .5 liters (16.9 oz) for $7.50, in limited supply, so guests are encouraged to arrive promptly to ensure they get their share of the crisp, easy-drinking pils.
Then, on Saturday, March 14, Brauhaus Schmitz will host the exclusive United States launch of Füchschen Alt bier, traditional German ale that has been hand-crafted in Düsseldorf since 1848. This rare copper-colored ale is brewed from a centuries-old recipe using toasty malt and noble hops, giving the beer a crisp, hoppy finish with a subtle caramel flavor and hints of toasted bread.
“We take great pride in bringing the most authentic German experience to our guests and to the city of Philadelphia, and everyone at Brauhaus Schmitz is extremely thrilled to have both of these amazing beers pouring from our taps first,” says owner Doug Hager. “Adding Rothaus to our lineup is especially exciting because it is one of those cult beers recognized across Germany – and just in the town that it was brewed. Alt has always been one of my favorite German styles, but it wasn’t available in the United States … that is, until now. It is beer releases like these that make Brauhaus Schmitz one of the best German restaurants in the entire country.”
Brauhaus Schmitz will also have copies of the recently released New German Cooking (Chronicle, 2015), written by Executive Chef Jeremy Nolen, along with his wife Pastry Chef Jessica Nolen, for sale in the restaurant. Chef Nolen is one of Philadelphia’s top chefs and widely recognized as a leader of modern German cuisine. Inspired by his childhood near Reading, PA’s Pennsylvania Dutch country and frequent trips to Germany, he serves traditional sandwiches and dishes with a familiar, local twist, appealing to a wide range of guests. Praise for Chef Nolen’s cooking has been quick and continuous. Three times, Philadelphia magazine has included his work in their annual “Best of Philly” issues. In a complimentary “Two Bells: Very Good” review of Brauhaus Schmitz, The Philadelphia Inquirer’s Craig LaBan wrote, “where it counts most – in genuine flavor – Nolen delivers splendidly…[Schmitz delivers] the satisfaction of Philly’s German tradition come alive again.”
Brauhaus Schmitz is open daily from 11:30 a.m. until 2 a.m. For more information, or to make a reservation, please call (267) 909-8814, visit brauhausschmitz.com, follow them on Twitter (@BrauhausSchmitz) and “like” them on Facebook.