Hofbrau House
Posted: Mon Jun 20, 2016 11:06 am
In the melee of discussion following the release of the paper, the topic of Hofbrau was brought up along the way by a O2-denier. Essentially saying that the stateside operations (Pittsburgh, Cleveland, Vegas, etc.) are not equipped to brew in a low-O2 environment, so how could they possibly be producing traditional German beers on such a small scale. Anyone have any insight?
I ask because I was recently at the one in Cleveland and my goodness was the helles fantastic...
I ask because I was recently at the one in Cleveland and my goodness was the helles fantastic...