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4 Worst Rated North Rhine-Westphalian Beers (Styles and Brands)

Last update: Fri Jan 31 2025
4 Worst Rated North Rhine-Westphalian Beers (Styles and Brands)
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01

Lager

DORTMUND, Germany
3.7
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Dortmunder Export is a German beer style that was first brewed in the late 19th century. Named after the city where it originated, this beer style was modeled on pilsners, and it was primarily invented as a thirst-quenching brew for local industrial workers.


Dortmunder is a pale and clear lager that has a bitter base and a good balance of malty sweetness and hop flavors. These beers come off smooth and malty, but at the same time, they remain crisp, easy-drinking, and refreshing. They typically range from 5 to 6% ABV. 
02

Beer

DORTMUND, Germany
3.7
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This beer is a symbol of Dortmund and has always been made from carefully selected ingredients. The beginning of brewing in Dortmund dates back to 1293, and throughout history, these beers were exported around the world. Dortmund beer is now produced by Dortmunder Actien Brauerei (DAB), which was founded in 1868, and it is exclusively made with Dortmund water and under German Purity Law.


Main beer styles include Export, Pilsener, light beer, and dark top-fermented Altbier.

03

Hybrid Beer

COLOGNE, Germany
3.8
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Kölsch (the Low German name for Cologne) is a specialty beer brewed only in Cologne. A document known as the Kölsch Convention was signed in 1986 by the directors of two dozen Kölsch breweries, ensuring that Kölsch beer can only be brewed in Cologne and its surrounding area, and nowhere else in the world.


The guidelines stipulated that Kölsch is not only a type of beer, but also a designation of origin. They specify that true Kölsch beer is a pale yellow, clear, highly fermented, fully-rounded ale, brewed according to the German Beer Purity Law of 1516. 
04

Hybrid Beer

DÜSSELDORF, Germany
3.9
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Altbier, meaning old beer, is a German beer style which originated in Düsseldorf. The style falls somewhere between a lager and an ale—the beers are fermented warm like ales but are then aged cool like lagers. The name altbier, which originated in the 1880s, refers to the traditional brewing process of using top-fermenting yeasts.


The name arose to distinguish traditional brews from the new lagers that were mainly produced in Bavaria. Before that, it was simply known as bier. These full-bodied beers are typically malty, clean and crisp, while their color may range from copper to amber. 

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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North Rhine-Westphalian Beers (Styles and Brands)