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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] |
Lager
Lager (; ) is a Type of beer, style of beer brewed and Brewing#Conditioning, conditioned at low temperature. Lagers can be Pale lager, pale, Amber lager, amber, or Dark lager, dark. Pale lager is the most widely consumed and commercially available style of beer. The term "''lager''" comes from the German word for "storage", as the beer was stored before drinking, traditionally in the same cool caves in which it was fermented. As well as maturation in Refrigeration, cold storage, most lagers are distinguished by the use of ''Saccharomyces pastorianus'', a "bottom-fermenting" yeast that ferments at relatively cold temperatures. Etymology Until the 19th century, the German language, German word ''Lagerbier'' (:de:Lagerbier, de) referred to all types of top and bottom fermenting yeast, bottom-fermented, cool-conditioned beer in normal strengths. In Germany today, it mainly refers to beers from southern Germany, either "''Helles''" (pale) or "''Dunkel#Munich Dunkel, Dunkles''" (da ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plato Scale
The principal factors that characterize beer are bitterness, the variety of flavours present in the beverage and their intensity, alcohol content, and colour. Standards for those characteristics allow a more objective and uniform determination to be made on the overall qualities of any beer. Colour "Degrees Lovibond" or "°L" scale is a measure of the colour of a substance, usually beer, whiskey, or sugar solutions. The determination of the degrees Lovibond takes place by comparing the colour of the substance to a series of amber to brown glass slides, usually by a colorimeter. The scale was devised by Joseph Williams Lovibond. The Standard Reference Method (SRM) and European Brewery Convention (EBC) methods have largely replaced it, with the SRM giving results approximately equal to the °L. The Standard Reference Method or SRM is a system modern brewers use to measure colour intensity, roughly darkness, of a beer or wort. The method involves the use of a spectrophotomet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bock
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] |
Hefeweizen
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, ''Histo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hefeweizen And Kristallweizen
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] |
Schwarzbier
() is a dark lager that originated in Germany. It has an opaque, black colour with hints of chocolate or coffee flavours, and is generally around 5% ABV. It is similar to stout in that it is made from roasted malt, which gives it its dark colour. Characteristics Schwarzbiers are made using a cool fermentation method, which classes them as lager, though historically warm fermentation was used. The alcohol content usually ranges from 4.4% to 5.4%. They get their dark colour from the use of particularly dark malts or roast malt extract in brewing. The malt, in turn, gets its colour during the roasting procedure. Its flavour may vary between bitter and slightly sweet. History The roots of Schwarzbier lie in Thuringia and Saxony. The oldest known black beer is '' Braunschweiger Mumme'', ("Brunswick Mum") brewed since the Middle Ages (the first documented mention is from 1390 in Braunschweig. The earliest documented mention in Thuringia is of Köstritzer brewery from 1543, a ... [...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] |
Doppelbock
Bock () is a strong Beer in Germany, German beer, usually a dark lager. History The style now known as ''Bock'' was first brewed in the 14th century in the Hanseatic League, 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 ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bock
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] |
