The history of Hoppediz

The darker side of German beer

Altbier (German Brown Ale) originates from the Düsseldorf region. The city is located only some 50 miles east of the Dutch and Belgian border. The Roman historical writer Tacitus mentions in his reports that Germanic tribes brewed beer in the region as early as the 1st Century, and it is supposed that they haven't stopped since. It is assumed that the modern Altbier has developed through the ages and that it can be counted as one of the oldest beer-styles around the world.

Altbier is fermented at a moderate temperature using a top-fermenting yeast and then matured at a cooler temperature. Many beer lovers believe Altbier is closer to lager than top-fermented beers like British ales.

Krafty brews the deeply amber Hoppediz Altbier with an exciting mix of barley malts, which include caramel and roast malts. Traditional German noble hops add subtle spicy tones to the beer's rich, bittersweet texture.

The legend behind the name

The name is derived from the locally famous jester 'Hoppediz' who opens the annual street carnival in Düsseldorf. The carnival is a five-day street party in the five days that lead up to Ash Wednesday. The crowd excitedly awaits Hoppeditz, who jumps out of a mustard pot to launch the party. This happens at 11.11am on a Thursday morning and the carnival lovers then celebrate until late Tuesday evening, when Hoppeditz is buried in a coffin until his rebirth 12 months later.

How to drink Hoppediz

Like most German beers, Altbier is served in special glassware. The glasses for this style are usually cylindrical and the size of a half pint.

The best food to pair with Altbier is:

• Smoked sausage

• Grilled salmon

• Grilled tuna

• Roast pork

• Aged Gouda cheese

• Crumbly Cheshire cheese

• Camembert.

Krafty’s tip: In traditional pubs in Düsseldorf a favourite dish to go with Altbier is a German split pea soup (Erbsensuppe). Here is a recipe in case you would like to try it for yourself.