“Go and fetch me a bottle of beer, otherwise I’ll go on strike here and won’t write another word,” once said former German Chancellor Gerhard Schröder. And he was by no means alone in feeling thirsty: Germans’ love of beer is world‑famous. Armed with this beer knowledge, you too will be able to join in the conversation on your next trip to the beer garden.

By Jennifer Engl

"O’zapft Is!" – It’s Tapped!

If there is one city in Germany that is known for beer far beyond the country’s borders, it is surely Munich. Only six beers are currently allowed to officially call themselves “Munich Beer”. The requirements are strict: “Munich beer must come exclusively from the brewhouses of Munich breweries whose brewing sites are located within the city limits. Their fresh brewing water is drawn from their own deep wells, reaching down into the tertiary geological layers,” states the official website. Brewing follows the Munich Purity Law of 1487. These rigorous rules have ensured that “Munich beer” has been protected as a geographical indication and registered trademark since 1998.

Kölsch Is Kölsch

The German city with perhaps the greatest number of beer styles and breweries is, however, a different one: Cologne! Here, too, the regional beer – Kölsch (a light, top‑fermented beer from Cologne) – is produced under strict regulations. Around 24 different varieties of Kölsch have been brewed on the Rhine since 874 and may only be brewed within the Cologne region. This has earned Kölsch the EU seal of a “protected geographical indication”. To preserve its freshness and foamy head, Kölsch – unlike other German beers – is served in a 0.2‑litre glass known as a Stange (a slim, cylindrical beer glass). Beware: once you have finished your Kölsch and do not wish another, you should place your beer mat on top of the empty glass or ask for the bill – otherwise a Cologne waiter will automatically bring you a fresh glass of Kölsch.

Paulaner, Augustiner And The Like

Originally, brewing was women’s work. Like baking and cooking, it was part of everyday domestic labour. Water was boiled to make it drinkable, while malt and herbs were added for better flavour. The fermentation process that produces alcohol happened by accident. Nonetheless, many German beers today are not named after women but after famous monastic orders, such as Paulaner or Augustiner. This is because monks significantly advanced the quality of beer. Among other innovations, they were the first to add hops during brewing. They had the time to devote themselves intensively to the brewing process – and a strong interest in good‑tasting beer. During the Christian fasting period, eating was forbidden, but beer was allowed, because “liquids do not break the fast”. The nourishing beer brewed specially for this time of year is still known today as…

Liquid Bread

This name applies above all to traditional strong beer (Starkbier). The first strong beer, Salvator, was brewed by the Paulaner monks and, for the reasons mentioned above, consumed mainly during Lent. Strong beer has a higher original gravity and therefore a higher alcohol content than other beers – at least 6.5% ABV. Its flavour is more intense, ranging from malty‑sweet to spicy‑bitter. To this day, strong beer is primarily consumed during Lent, and the start of the strong‑beer season is celebrated enthusiastically in Bavaria.

Raise Your Glass!

Even so, it is not the strong‑beer festival but the Oktoberfest – also known as the Wiesn – that is probably Germany’s best‑known beer festival. Yet there are many beer festivals beyond Munich’s autumn celebration: the Cannstatter Volksfest in Stuttgart as the Swabian counterpart to the Wiesn, Berlin Beer Week for craft beer fans, the Bremen Freimarkt as one of Germany’s oldest fairs, or the world’s largest marksmen’s festival, the Schützenfest Hannover – to name just a few.

Pils: Truly German?

The best‑known German beer is Pils. Wrong! In fact, the brewing style Pils (or Pilsner) originates from Czechia, specifically the former Bohemian region. It is named after the city of Pilsen, where it was developed in the mid‑19th century by a Bavarian brewer. Nevertheless, it has become an absolute classic in Germany: with nearly 50% market share, Pils is the clear market leader.

Export Hit: Alcohol‑Free Beer

This category is the fastest‑growing on the German beer market and ranks third on the popularity scale in Germany. The story of alcohol‑free beer began in the German Democratic Republic (East Germany). Autofahrerbier, or AUBI for short (“motorists’ beer”), was created in 1972 in response to high alcohol consumption in the GDR. It was developed by Ulrich Wappler, who, as he later recalled in an interview, secretly met with a professor from the University of Munich. Despite initial difficulties, AUBI became a success beyond the GDR and was even exported to England and the United States.

Sausage Water, Diesel, BMW

Some names of popular beer‑based mixed drinks may sound unappetising, yet they have become firmly established across the country. The term “beer‑based mixed drink” may be used if the mixture consists of at least 50% beer – logically enough. Beyond that, the sky’s the limit: juice, lemonade and even additional alcohol are permitted. The best‑known mix combines beer with lemon lemonade – known as a Radler or Alster (depending on the region). Wurstwasser, Diesel and BMW are, respectively, mixtures with orange lemonade, cola or mineral water.

From Bavaria To The Whole World

Equally world‑famous is the quality seal for German beer: the German Purity Law (Reinheitsgebot). Since 1516, it has been no laughing matter. At its core, the law states that beer may be brewed only from hops, malt, water and yeast. The Bavarian dukes Wilhelm IV and Ludwig X introduced it for good reason: previously, toxic ingredients such as deadly nightshade or opium poppy had often been added to beer. The Bavarian law was later adopted throughout Germany. Cheers – and enjoy!