Note: An article from mainzMAGAZIN Fall/Winter 2002

The home-brewed, naturally cloudy beer alone is reason enough to visit this rustic restaurant in the old town. Mr. Gorbachev and Mr. Genscher shared this view during a joint visit to Mainz and, much to the delight of the other guests, stopped off at the Eisgrub-Bräu.

Until the development of the ice machine, this was where the city's ice cellars were located. During World War II, the premises served as an air-raid shelter, and later as a wine storage facility for a short time. In 1989, Mainz's first pub brewery opened in the listed vaulted cellars dating from 1872.

Those who want to enjoy an Eisgrub in a rustic setting surrounded by old wooden barrels and huge, shiny vats and pans can choose between light Märzen beer and dark Pilsner. Master brewer Burkhardt Kühn, who brews 2,000-3,000 liters of beer every week in front of guests, guarantees the quality of the product. "The young beer then has to be stored for four weeks before it is mature enough to flow fresh from the taps as Eisgrub," explains the master enthusiastically, who introduces interested visitors to the art of brewing in free tours that take place almost daily.

Last but not least, it's worth mentioning that people in Mainz love going to Eisgrub-Bräu not only for the beer, but also for the delicious and very reasonably priced breakfast buffet.