To find a name for our export beer we have concentrated on the history of it.
Before there was refrigeration and ice machine, beers were brewed and then cooled with natural ice. For Esigewinnung, two methods were common. Often blocks of ice were cut from the ice cap of the so-called Eiswihern and then stored in the cellars of the brewery. The second method has the Eiszapfle name. A large wooden structure was sprayed with water so that it formed icicles. These could then be cut off and used to cool the beer.
Eiszapfle is an excellent thirst quencher.