German beer. German beer brands: history and technology
Beer festivals are held annually in many provinces of Germany. Such traditions were laid down on this fertile land back in 1810. More than 500 years ago, it passed a law that introduced requirements for the purity of beer. It prohibits the use of anything other than drinking water, malt, hops and brewer's yeast in the production of a frothy drink. The law is still in effect. Any recipe for German beer that is used in a local brewery still consists of only 4 components, but since 1987 it has been allowed to import and sell beer with other ingredients in Germany.
Much less in the Himalayan mountains: there, a Khmer independent brewery in Khumbu, at the foot of Mount Everest, christened its specialty "Khumbu Kolsh". For Emperor Guilherme II, there was a great interest in the Asian country, this was a pretext for sending warships to Kiauchau in the Yellow Sea.
The Germans managed to occupy the coastal region, and the Qingdao area became the center of German colonial rule in China. But the German adventure on Chinese soil did not last long. Germany is one of the largest producers and consumers of beer in the world, achieving this superiority due to its geographical location and ideal climate for growing barley and hops.
The best German beers
In Germany, a third of the varieties of hop drink that exist in the world are produced, and this is almost 15 thousand names. There are more than 1,500 breweries in the country. In each province, you can taste a local popular variety. Despite the law on the purity of beer, the Germans themselves love to mix this product with lemonade or Coca-Cola.
German Beer School: Purity Law
Since the days of the Roman Empire, the peoples of Northern Europe have always been excellent beer brewers, which has made beer the preferred beverage of this region. The monastery was founded in 725 and it was typical for them to create a dark beer, strong and rich for their own consumption.
Some styles of typical German beer
Later, the priests began to flavor this beer with hops, which was cultivated in the vicinity of the monastery for feeding livestock. Typical Munich beer, hometown of the first beer to low fermentation. Born initially dark, with notes of roasted malt, dried fruit, chocolate and bitterness.
Weizenbier
Traditional German product. Prepared with wheat malt. Very popular in 
Bavaria. You can often hear how it is called Munich beer. You can make German light beer at home in the Brewer’s Best installation. The simplest production technology boils down to using a ready-made mixture, which includes:
The characteristics of this beer are its bitterness, crystallinity and white head and compactness. Over the centuries, each country has had its own Pils typology, losing some of its original characteristics. Typical style of the city of Dortmund. Light beer is less bitter than Pilsen, with a higher, rounder and more carbonated alcohol content.
Schwarzbjer is a dark beer where toasted malts give aromas and aromas of chocolate, coffee and nuts. In the past, before the discovery of artificial refrigeration, no beer was produced during the hottest summer months. Martsen is an amber beer produced in March with a slightly high alcoholic strength to drink in the summer. In October, parties were held to complete beer stocks and start new brewing with the onset of winter. Today this style is known for being the main Oktoberfest beer in Germany.
- 3 kg of Wheat LME malt;
- 28 grams of Bittering brand; 14 grams of the Aroma brand;
- 1 packet of brewer's yeast;
- 20 liters of drinking water.
Before preparing the product, it is necessary to treat the equipment used in the production of the drink with a special disinfectant solution. A solution such as Neodisher is perfect for processing.
Its characteristics are a slightly dark gold color, full and round body with hints of biscuit and malt. Doppelbock has an interesting history: the style was created in the Bavarian region by Franciscan monks who called it Salvator. The style was born in Austria but is sadly declining in Europe. Its characteristics are its reddish reddish coloration with white foam and compact, biscuit and red fruit nuances, low alcohol content and medium bitterness.
A typical Franconian region in Germany, in particular the city of Bamberg, with a striking characteristic of smoky aroma and aroma. Typical Bavarian beer. May be mentioned in a bottle. Moderate alcoholic gradation, slight bitterness and may have a slightly amber color.
The finished product will have a bitterness index of 6-10 IBUs, a strength of 4.5-4.75%.
Kölsch
The most popular beer in Cologne. Homemade beer recipe 
simple enough. You can make a drink from:
- 4.6 kg Pilsner malt, 0.8 kg Wheat;
- 40 g of traditional hops 6.8%;
- 25 grams of Irish moss;
- 10 g Safbrew brewer's yeast;
- 35 liters of drinking water.
Hops are added to the drink 60 minutes before the end of the boiling process.
Typical Weizen yeast produces a fruity aroma, usually from ripe bananas and spices like cloves. The style was born in Goslar in Germany, little known, but no less interesting. Currently, there are only two classic manufacturers of this style in the city of Leipzig in Germany. Wheat and salty beer.
Beer from the city of Cologne in Germany. Produced using selected yeast. The golden color is transparent, usually with light bitterness, clean and delicate, very light body, dry aftertaste with hops and floral aromas. Blonde, cold, beer. But, as you can imagine, the first drinks did not look the way we have today. So much so that it took over 10,000 years for the fermentation formula to come close to what we use today. This formula was not only invented but also perfected by the German people responsible for some of the most delicious beers in the world.
Mashing the malt begins at a temperature of 50 ° C. Within 30 minutes, it must be brought to 66 ° C and the product must be boiled at this temperature for an hour. After that, filter the wort and rinse the malt. It takes 1.5 hours to boil the product.
Alt-Bier
There are various home-made recipes for the top-fermented hop product traditionally brewed in Düsseldorf. This dark beer has a coppery red color. The strength of the product is 4.7-4.8%. You can find its description in old Rhine recipes. To prepare Altbier, take:
So now check out the list we made with the 10 best German labels you can find there! Now you want to know a different quality of this drink? It is easy to find in supermarkets all over the country and at a very affordable price. After all, with just over 5,000 inhabitants and no permission to visit Munich's famous Oktoberfest, which is just 25 kilometers away, who would believe that one of the most interesting beers in Germany will come out?
Because that's exactly what happened. Almost on the border with Belgium lies the small town of Stolberg, the land of this beer, which contains some of Germany's oldest recipes on labels. Recipes containing coriander and black pepper, with slightly more acidic tones and a well-known wheat smell.
- 3.3 kg Pilsner malt, 0.8 kg Munchen, 0.4 kg Weyermann CaraRed, 0.2 kg Weyermann CaraMunich III, 0.075 kg Weyermann Cara Special II;
- 19 grams of Magnum hops 13% AA, 12 grams of Tettnanger 4% AA;
- 1 scoop Irish Moss
- Wyeast 1007 yeast for German ale.
Malt grouting occurs at temperatures of 65-76 0 С.
The boiling process takes 1.5 hours. Hops 13 %% are laid at the beginning of the boil, 4% 5 minutes before the end of the process.
All this with the usual alcohol strength of 5%. By the way, well-known and beloved. Everything is well developed. All this with a good dose that mixes softness and a little bitterness at the end - what makes the beer a great company for red meats. Oh, and like others, a republic can also be found easily in Brazil.
This is because, in addition to producing one of the finest drinks in northern Germany, Einbecker Brauhaus is also responsible for popularizing the winter oriented side style around the world. With an alcohol content of 4, 8% and moderate bitterness, this label, in addition to taking into account the special malt in its formula, also carries a legend, which says that once in the Middle Ages one of the biggest drinkers in Bavaria suffered from a serious illness that prevented to chew, managed to survive for several years only by taking large doses of this beer.
How to Drink German Beer Correctly?
It is not customary to drink beer from the throat of a bottle in Germany. Just visiting a German pub, 
you begin to understand how diverse the world of beer glasses is. Each type of foam product must have its own vessel. They are made of glass, which allows you to appreciate the color of the drink. It is especially pleasant to pour filtered beer into such glasses.
Something to prove that beer is liquid bread. It allows only four elements to be used in the development of the drink: water, barley malt, hops, and yeast. Some scholars argue that the law is based on a decree by Duke Guillaume 4th of Bavaria, who at the time wanted to protect consumers from products that might contain toxic ingredients. But Michael Jackson, author of The Zachar Pir Illustrated Guide, says that wheat beer was very common in Germany 500 years ago, which caused a shortage of bread.
To reverse this situation, it was forbidden to use cereals other than barley for beer production, which gave Bavarian beer the guarantee of purity, which was a major commercial advantage at the time. Regardless of the motivation for creating the Law of Purity, the brewing world had to win, and to this day the quality of Bavarian copies is undeniable.
Kölsch is drunk from special thin glasses, which can hold no more than 200 ml of the drink. It is better to drink Weizenbier from tall beer mugs with a capacity of 0.5 liters. For Pils, there are tulip-shaped glasses. Do not think that this is all just a whim and a marketing ploy. Each grade should have its own transparent vessel with a certain wall thickness. Their choice is largely determined by the height of the foam. Each brand of product has its own.
Paulaner: where is he from and what is he made. Besides more than 300 years of history, the brand has been able to use most of the technologies without losing tradition. In winter, the cold is intense and great for sports in the Alps; in the spring, green reappears and the Bavarians celebrate with Oktoberfest.
The population is said to consume over 100 liters of beer per person per year. Beer made from pure barley malt. It has a golden yellow color, light with barley malt aroma and hops, balanced bitterness and very refreshing. It harmonizes with appetizers, salads and light meals. The strength of the alcohol is 4.9%.
When pouring a drink from a bottle, leave it at least 1 cm at the bottom. A Willybecher glass can be referred to as universal vessels. Its shape is suitable for various head heights. Beer is poured into a vessel of any shape from a height of 2.5 cm from the neck of the glass, inclined at an angle of 45 degrees. It is very important to pour all the liquid from the bottle into the glass.
It has fruity aromas from yeast. In the palate, notes of yellow fruit stand out, refreshing with good acidity and balanced bitterness. It harmonizes with appetizers, salads, fish, poultry, white sausages, semi-frozen cheeses and fruit desserts.
The strength of the alcohol is 5.5%. It has caramel flavors reminiscent of almonds and walnuts. The spirit fits well into the set and is delicately balanced with noble hops. He is dark, strong and with a personality. The strength of the alcohol is 7, 9%. They stand side-by-side with their alcoholic companions, but at the same time, they appear to be shifted into sections.
Some trace elements contained in the product are found in its lower layers. When pouring the drink into the glass, stirring occurs.
The Germans never shake off the foam the way the French or the British do. First, they pour ¾ of the beer from the bottle into the vessel, allow the foam to settle, and then add the remainder to it. The best temperature for storing and consuming the drink is 7-10 0 C. Only these parameters allow you to fully experience the taste and aroma of the drink.
With 0, 0% or 0.5%, non-alcoholic beer does not attract admiration. Tasting comments below - and who walked by to greet Paul, after all, he is the owner of the bar, strange to see non-alcoholic brands on the table. Many people have an image that non-alcoholic beer is not funny, it is bad, but the taste is closer and closer to normal, closer and closer to the consumer's expectations.
According to Natalia Jose, Ambeve's innovation manager, the equipment used in the process, sourced from Germany, exists in a few countries such as Spain, Egypt, Belgium, China and Lebanon. Who also invests in alcohol-free beer is Kirin Brazil, responsible for brands such as Eisenbahn, Baden Baden, Dewassa and Nova Shin. Marcelo Trez, director of the alcohol marketing group, says the product has a "very important role for them" and dispels myths: "The truth is, with the technology we have today, you can enjoy alcohol very much like the taste of alcohol."
Real beer connoisseurs never mix beer with other drinks. It is possible to drink it in Germany without contradicting the law after reaching the age of 16.
German wheat beer:
For many fans of the amber drink, German beer is the standard of quality. This is not surprising - Germany is the most "beer" country in the world, the tradition of drinking beer here is deeply rooted in the life of all classes. There are 1,400 breweries on German soil today, producing tens of thousands of beers. The amber drink is not only an indispensable attribute of all local holidays - the Oktoberfest festival, which is one of the largest and most popular festivals in the world, is dedicated to it. Beer is brewed in Germany in accordance with the law on the purity of beer, adopted in the distant 1516, which once again emphasizes the deep traditions of brewing in this country.
Overall, Brazil Kirin and Ambev also share market optimism for the segment, but do not show sales and billing figures nonetheless. “The idea is to leverage a sector that is growing in Brazil and bringing a new option for those who love beer,” says Natalia.
Compared to outside Brazil, the market is very small and has resistance. In Germany, the share of non-alcoholic beer is 4% of the total volume, here it does not reach 1%. When we brought this, he had to reach an audience that cannot drink, that is not small, pregnant, diabetic. This is the chosen market, but it exists. The difference between here and there is that people end up ordering another drink, they take juice, soda, says Lorkh.
The most famous beer region of both Germany itself and the whole world is Bavaria. More than half of German breweries are located here. In five hundred of them, beer production does not exceed 10 thousand hectoliters per year. The thing is that traditions are sacred here, turning beer production into a sacred ritual, and they do not strive for volumes, focusing on quality and strictly adhering to the recipe. The variety of beer in Bavaria will impress even the discerning drinker. In this area of the German state, dark and light lagers, golden pilsner are produced, and the March Marzen beer has been a legend of this region for many centuries.
We started in November. This is a market that is growing, must work, and grow slowly. Major brands have launched major campaigns. You have to pay attention, says the businessman. The owner of a specialty brasserie six years ago, Paulo recalls being surprised when non-alcoholic beer began to make a comeback. First it was imported, we sold it.
In the run-up to Urbana, André Cansglero is finding it difficult for other Brazilian breweries, not large, small and medium-sized ones, to turn their attention to the production of a soft drink. Not yet. Keeping good beer is a difficult process, and it's expensive. You imported labels that are cheaper and offer a good option. Beer cannot cost more than imported, otherwise you will buy imported, it is better to buy an already established business. Besides breaking down the alcohol-free barrier, you need to break the price barrier.
The Bavarian plain and double flank are considered the benchmarks of beer in the region. The most famous producers of this style of beer are EKU and Paulaner. The original bock recipe belongs to the Kulmbacher company, which brews Bavarian frozen. German wheat beer is in great demand today. It has been brewed at Schneider for over 400 years, and this product is considered the standard of quality, although Franziskaner, which is made by the Spaten brewery, is very popular in the world.
Excellent German beer is also brewed in other regions of Germany. Products from Baden-Württemberg, Dortmund, Westphalian Münster, Frankfurt have gained great popularity. In Cologne, unique top-fermented ales are made, the recipe of which is protected by the law of the country. The Düsseldorf viola and the Rhineland Pilsners are ready to compete with him. The real northern capital of beer is Hamburg, where the world famous Holsten brewery is located.