All About German Beer

All About German Beer

However many fingers you want to hold up, just remember the easy-to-pronounce Bier (beer) Bit-te (please) when ordering a beer. The tricky part is, Germans don't just produce one beverage called beer; they brew more than 5,000 varieties. Germany has about 1,300 breweries, 40% of the world's total. The hallmark of the country's dedication to beer is the Purity Law, das Reinheitsgebot, unchanged since Duke Wilhelm IV introduced it in Bavaria in 1516. The law decrees that only malted barley, hops, yeast, and water may be used to make beer, except for specialty Weiss- or Weizenbier (wheat beers, which are a carbonated, somewhat spicy, and sour brew, often with floating yeast particles).

Most taverns have several drafts in addition to bottled beers. The type available depends upon the region you're in, and perhaps on the time of year. The alcohol content of German beers also varies. At the weaker end of the scale is the light Munich Helles (a lager, from 3.7% to 4.8% alcohol by volume); stronger brews are the bitter-flavored Pilsner (around 5%) and the dark Doppelbock (more than 7%).

In Munich you'll find the most famous breweries, the largest beer halls and beer gardens, the biggest and most indulgent beer festival, and the widest selection of brews. Even the beer glasses are bigger: a Mass is a 1-liter (almost 2-pint) serving; a Halbe is half liter and the standard size. The Hofbräuhaus is Munich's best-known beer hall, but its oompah band's selections are geared more to Americans and Australians than to your average Münchener. You'll find locals in one of the English Garden's four beer gardens or in the local Wirtshaus (tavern).