HOW BEER IS BREWED IN GERMANY
German beer traditions are well-known worldwide, and the brands produced in the country are considered benchmarks by many consumers and experts. Nowhere else is beer brewed with the rigor and exemplary precision of German brewing. We present to you the beer production process in Germany. Let's get started.
Most brands produced in Germany can boast a history spanning over 600 years. The modern formula for beer, which uses hops, is the work of German monks. They came up with the brilliant idea of adding an unusual ingredient to the brew. The result exceeded all expectations, and the monks began not only brewing and selling beer, but also actively drinking it themselves to recuperate. Gradually, other segments of the population joined in the production of the foamy beverage. Brewing volumes in the country increased, and producers united into guilds. A defining year was 1516, when a beer purity law was developed and adopted in Germany. The law's novelty lay in its prohibition of the use of any ingredients other than three: barley malt, hops, and water. This restriction specifically excluded wheat, which was essential for German farmers. Another practical consideration was the desire to ensure flawless production. Without a unified standard, cunning brewers used all sorts of ingredients: berries and spices, and even such dubious ingredients as sawdust, gypsum powder, and stove soot. A little later, in 1881, a fourth permitted ingredient—yeast—was added to German beer. By far the most popular type of beer in Germany is pilsner, commonly known as "pils." Its light, golden aroma is very popular in the north, west, and east. The name comes from the Czech city of Pilsen. This brewing method is characterized by slow alcoholic fermentation, as the yeast cells collect at the bottom of the fermenting liquid. Originally, top-fermenting yeast was used, with the yeast settling at the surface. In southern Germany, especially in Bavaria, commercial or export beer is still very common. This is known as "Bavarian pale ale." It contains less hops, has a slightly sweet taste, and is quite clear. How is beer brewed today? Even Germans themselves wouldn't be able to count the number of varieties and brands of beer produced in Germany. Many beers produced in Germany have their own distinctive characteristics. For example, the popular bottom-fermented German pilsner lager is based on pale malt and soft water, yeast, and unique Saazer hops, which impart a unique aroma and characteristic bitterness. The production process of any lager involves 30 days of cold storage and secondary fermentation, when actively fermenting beer is added to the "young" beer. The famous Kölsch variety, produced in western Germany, originates from the city of Cologne. The beer is brewed at a temperature of 15-20 degrees Celsius using top fermentation, using a classic blend of malt, hops, and water. Hops can only be sourced from the Lower Rhine or the shores of Lake Constance. Weissbier is a true German beer, originally from Bavaria! It is brewed from wheat and barley malt with the addition of special yeast, which imparts a unique banana and clove flavor. The drink must be conditioned in the cold; before bottling, "young" unfiltered beer is added to it—this prolongs fermentation and achieves greater carbonation. Rauchbier, also known as German smoked beer, is brewed from malt smoked over an open fire, using special types of wood for kindling. For the world-famous Oktoberfest, Munich brewers brew a special variety, Merzinber. It is produced in accordance with the German Beer Purity Law and has a standard strength of 5.5 to 6.5%. Another characteristic of the drink is its shelf life of six months, so Oktoberfest beer production begins as early as March.