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Ernst Barre Private Brewery
The Ernst Barre Private Brewery () is a brewery located in Lübbecke, a town in the north-western German district of Minden-Lübbecke, East Westphalia. Founded in 1842 by Ernst Johann Barre,Harald Wixforth, Ostwestfalen, Streifzug durch die Wirtschaftsgeschichte; Kunstverlag Josef Bühn, München, 1999; Herausgeber: Dr. Christoph von der Heiden, Industrie- und Handelskammer Ostwestfalen zu Bielefeld the brewery has remained in the same family for generations. The Ernst Barre Private Brewery, along with its immediate competitor, the Herforder Brauerei, is one of the largest breweries in East Westphalia based on beer production, signifying its regional importance. In addition to beer, the brewery also produces shandy and soft drinks. As of 2015, the brewery's annual production was approximately , generating a revenue of about €20 million, and employing 110 people. History and regional importance The brewery not only supports numerous festivals in the region, but it has even ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
GmbH
(; ) is a type of Juridical person, legal entity in German-speaking countries. It is equivalent to a (Sàrl) in the Romandy, French-speaking region of Switzerland and to a (Sagl) in the Ticino, Italian-speaking region of Switzerland. It is an entity broadly equivalent to the private limited company (PLC) in the United Kingdom and many Commonwealth of Nations, Commonwealth countries, and the limited liability company (LLC) in the United States. The name of the GmbH form emphasizes that the owners (, also known as members) of the entity are not personally liable for the company's debts. GmbHs are considered legal persons under German, Swiss, and Austrian law. Other variations include mbH (used when the term is part of the company name itself), and gGmbH () for non-profit companies. The GmbH has become the most common corporation form in Germany because the AG (), the other major company form corresponding to a stock corporation, was much more complicated to form and operate un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beer In Germany
Beer (, ) is a major part of German culture. According the Reinheitsgebot (German beer purity law), only water, hops, yeast and malt are permitted as ingredients in its production. Beers not exclusively using barley-malt, such as wheat beer, must be top-fermented. In 2023, Germany ranked fourth in beer exports and in 2020, Germany ranked third in Europe in terms of per-capita beer consumption, trailing behind the Czech Republic and Austria. Styles Pale lagers *Pilsener is a pale lager with a light body and a more prominent hop character, is the most popular style, holding around two-thirds of the market. It has an alcohol content of 4.5–5% ABV and 11–12° Plato. *Märzen is a medium-bodied, malty lager that comes in pale, amber, and dark varieties. 13–14° Plato, 5.2–6% ABV. This type of beer is traditionally served at the Munich Oktoberfest. *Export is a pale lager brewed around Dortmund, and is fuller, maltier, and less hoppy than Pilsner. 12–12.5° Plato, 5� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breweries In Germany
A brewery or brewing company is a business that makes and sells beer. The place at which beer is commercially made is either called a brewery or a beerhouse, where distinct sets of brewing equipment are called plant. The commercial brewing of beer has taken place since at least 2500 BC; in ancient Mesopotamia, brewers derived social sanction and divine protection from the goddess Ninkasi. Brewing was initially a cottage industry, with production taking place at home; by the ninth century, monasteries and farms would produce beer on a larger scale, selling the excess; and by the eleventh and twelfth centuries larger, dedicated breweries with eight to ten workers were being built. The diversity of size in breweries is matched by the diversity of processes, degrees of automation, and kinds of beer produced in breweries. A brewery is typically divided into distinct sections, with each section reserved for one part of the brewing process. History Beer may have been known in Neo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilsner
Pilsner (also pilsener or simply pils) is a type of pale lager. It takes its name from the Bohemian city of Plzeň (), where the world's first pale lager (now known as Pilsner Urquell) was produced in 1842 by Pilsner Urquell Brewery. History Origin The city of Plzeň was granted brewing rights in 1307. Until the mid-1840s, most Bohemian beers were top-brewing#Fermenting, fermented. The Pilsner Urquell Brewery, originally called in (, ), is where Pilsen beer was first brewed. Brewers had begun aging beer made with cool fermenting yeasts in caves (lager, i.e., [stored]), which improved the beer's clarity and shelf-life. Part of this research benefited from the knowledge already expounded on in a book (printed in German in 1794, in Czech in 1799) written by Czech brewer () (1753–1805) from Brno. The Plzeň brewery recruited the Bavarian brewer Josef Groll (1813–1887) who, using the local ingredients, produced the first batch of pale lager on 5 October 1842. The combinat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ostwestfalen-Lippe
Ostwestfalen-Lippe (, literally ''East(ern) Westphalia-Lippe'', abbreviation OWL) is the eastern region of the German state of North Rhine-Westphalia, congruent with the administrative region of Detmold and containing the eastern part of Westphalia, joined with the Lippe region. The region has a population of about two million inhabitants. The region includes the cities of Bielefeld and Paderborn, and the major towns of Gütersloh, Minden, Detmold and Herford. The highest hill of Ostwestfalen-Lippe is the Totenkopf (498 m). The Teutoburg Forest and the Egge Hills stretch across the region and form the frontier to the Westphalian Lowland. Eastern Westphalia–Lippe is one of the supposed regions of the Battle of the Teutoburg Forest in the year 9 AD, where an alliance of Germanic tribes defeated a Roman army. In 1875, a statue was unveiled of the commander Arminius, who led the Germanics to victory at the battle. This statue, the Hermannsdenkmal, is one of the best-known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fassbrause
''Fassbrause'' , keg soda, is a non-alcoholic or alcoholic (depending on the brand) German drink made from fruit and malt extract, traditionally stored in a keg. The original ''Fassbrause'' also includes spices and is a speciality of Berlin, where it is sometimes called ''Sportmolle''. ( used to be a term for beer in the Berlin dialect.) ''Fassbrause'' is about the same color as some beers, and usually has an apple flavour. The taste is strongly reminiscent of the Austrian drink '' Almdudler'', except that ''Fassbrause'' is less sweet, and not quite as spicy. A variant of ''Fassbrause'', the so-called ''Rote Fassbrause'' (red keg soda), which is available in some of the new states, but not in Berlin itself, appeared in the 1950s. This variant was available in the German Democratic Republic (GDR) prior to German Reunification and has a raspberry flavour. Another non-alcoholic variant has been produced in the United States since the 1960s under the name " Apple Beer". A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maibock
Bock () is a strong German beer, usually a dark lager. History The style now known as ''Bock'' was first brewed in the 14th century in the Hanseatic town of Einbeck in Lower Saxony. The style was later adopted in Bavaria by Munich brewers in the 17th century. Due to their Bavarian accent, citizens of Munich pronounced "Einbeck" as "ein Bock" ("a billy goat"), and thus the beer became known as "Bock". A goat often appears on bottle labels. Bock is historically associated with special occasions, often religious festivals such as Christmas, Easter, or Lent ('). Bock has a long history of being brewed and consumed by Bavarian monks as a source of nutrition during times of fasting. Styles Substyles of Bock include: *Maibock (''May Bock''), a paler, more hopped version generally made for consumption at spring festivals. Due to its lighter colour, it is also referred to as Heller Bock; from German ''hell'' (bright, light in colour). *Doppelbock (''Double Bock''), a stronger and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Weizenbier
Wheat beer is a top-fermented beer which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are German and Belgian ; other types include Lambic (made with wild yeast), Berliner Weisse (a cloudy, sour beer), and Gose (a sour, salty beer). Varieties (German for ) uses at least 52% wheat to barley malt to make a light-coloured top-fermenting beer. ( Dutch for ) uses flavorings such as coriander and orange peel. Belgian white beers are often made with raw unmalted wheat. German and Belgian are termed because has the same etymological root as in most West Germanic languages (including English). Other wheat beer styles, such as Berliner Weiße, Gose, and Lambic, are made with a significant proportion of wheat. Weizenbier () or , in the southern parts of Bavaria usually called (; literally , referring to the pale air-dried malt, as opposed to made from dark malt dried over a hot kiln),Andreas Krennmair, ''Historic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Altbier
Altbier (, ) is a style of beer brewed in the Rhineland, especially around the city of Düsseldorf, Germany. It is a copper coloured beer whose name comes from it being top-fermented, an older method than the bottom fermentation of lagers. Characteristics Altbier is usually a dark, copper colour. It is fermented at a moderate temperature using a top-fermenting yeast—which gives its flavour some fruitiness. Because Altbier is then matured at a cooler temperature, its flavour is more akin to lager beer styles than is the norm for top-fermented beers (such as British pale ale). It generally has an ABV between 4.3% and 5.5%. Altbier in Germany The first producer to use the name Altbier—to contrast its top-fermenting beer with the bottom-fermenting kinds—was the Schumacher brewery of Düsseldorf, that opened in 1838. Mass-market brewers of Altbier include Diebels and the Radeberger Gruppe under the brands Schlösser Alt and Hansa Alt. These are complemented by s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dunkel
Dunkel (), or Dunkles (), is a word used for several types of dark German lager. ''Dunkel'' is the German word meaning "dark", and dunkel beers typically range in color from amber to dark reddish brown. They are characterized by their smooth, malty flavor. In informal terms, such as when ordering at a bar, "dunkel" is likely to mean whatever dark beer the bar has on tap, or sells most of; in much of north and western Germany, especially near Düsseldorf, this may be Altbier. In Bavaria, dunkel, along with helles, is a traditional style brewed in Munich and popular throughout Bavaria. With alcohol concentrations of 4.5% to 6.0% by volume, dunkels are weaker than doppelbocks, another traditional dark Bavarian beer. Dunkels are produced using Munich malts, which give the dunkel its color. Other malts or flavors may also be added. Many dunkels have a distinctive malty flavor that comes from a special brewing technique called decoction mashing. Most commonly, dunkel beers are dark l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilsener
Pilsner (also pilsener or simply pils) is a type of pale lager. It takes its name from the Bohemian city of Plzeň (), where the world's first pale lager (now known as Pilsner Urquell) was produced in 1842 by Pilsner Urquell Brewery. History Origin The city of Plzeň was granted brewing rights in 1307. Until the mid-1840s, most Bohemian beers were top- fermented. The Pilsner Urquell Brewery, originally called in (, ), is where Pilsen beer was first brewed. Brewers had begun aging beer made with cool fermenting yeasts in caves (lager, i.e., tored, which improved the beer's clarity and shelf-life. Part of this research benefited from the knowledge already expounded on in a book (printed in German in 1794, in Czech in 1799) written by Czech brewer () (1753–1805) from Brno. The Plzeň brewery recruited the Bavarian brewer Josef Groll (1813–1887) who, using the local ingredients, produced the first batch of pale lager on 5 October 1842. The combination of Plzeň's r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
