Rothaus Pils is fermented from bottom-fermenting yeast that's been developed in-house, before maturing for roughly four weeks. During this period, its robust and elegant flavours and its high Rezenz are cultivated. Rezenz is the term for the refreshing feeling produced by the carbon dioxide in beer.

As Rothaus is unpasteurized, it comes with a shorter best-before date than pasteurised beers.

5.1% ABV