Basically, a distinction is made between top-fermented and bottom-fermented beers, depending on the yeast strain used. Top-fermented beers are brewed at a room temperature of 15 to 20 degrees Celsius in open brewing kettles. Here, the yeast rises to the surface during the brewing process. Bottom-fermented beers, on the other hand, require cold fermenting cellars with temperatures between 4 and 9 degrees Celsius. The yeast collects at the bottom of the kettle and the fermentation process takes place in the lower part of the brewing kettle.
A typical Bavarian beer is the top-fermented wheat beer. Since it is brewed with wheat malt, the name Weizen, abbreviated for Weizenbier wheat beer , is equally common in Bavaria and the rest of Germany.
In terms of taste, the wheat beer can be described as fruity and extremely refreshing. The filtered variety is called Kristallweizen, the unfiltered and therefore naturally cloudy variety is called Hefeweizen. Particularly popular Bavarian wheat beer varieties are the light or dark Hefeweizen as well as the alcohol-free and low-calorie beers. Bottom-fermented beers include the Helle, as well as the cellar beer or Zwickel beer. It is also called lager or country beer.
The term lager dates back to the 16th century. As there were no adequate cooling methods available at that time, bottom-fermented beer was brewed, bottled and stored in winter. In terms of taste, the light malts provide a sweet and malty note. The alcohol content is rather low. It is between 4 and 5 percent. The working philosophy of Valentin Rottner from Nuremberg. From the smell of freshly roasted chestnuts to Christmas beer — the days before Christmas in Bavaria promise pleasure.
Here is some inspiration. Two-star chef Alexander Hermann and clever gourmets love the fantastic aromas of the inconspicuous slate truffle. And only Bernd Wurzbacher finds them. Katharina Mayer takes up a year-old family tradition: as a fisherwoman on the Danube, she catches pike, catfish and pikeperch.
A restaurant that feels like a living room, as hearty as it is stylish. Baroque opulence, creative beers and whisky with Franconian character also await you. Roadbook for beer lovers. Bavaria's Green Gold.
Reading time: 14 minutes. Pleasure trip not only for beer lovers A stooping figure moves between the rows of hop poles. Elisabeth Stiglmaier picks the hop cones in the barn. All hands on deck for the hop harvest The harvest takes about three weeks, explains Elisabeth during a short coffee break under the pergola behind the farm. Green hop beer: speciality beer at harvest time This beer is only brewed at the hop harvest; unlike conventional beers the raw, freshly picked hop cones are thrown directly into the boilers.
The German Hop Museum in Wolnzach. Craft beer in line with the Purity Law There is a special fragrance in the air here during late summer. From St. Okay, with one exception: Pale Ale If you serve beer here, you have to offer good quality and satisfy the regional taste.
Chef Stefan Spitzer uses hops as a spice in his Slow Food dishes. Slow food with hoppy flavours Not quite so hearty but rather more refined, chef Stefan Spitzer in the village of Osterwaal uses hops as seasoning in his slow food dishes.
Hops grow up to 30 centimetres per day in April and May. Read listicle. The content is not showing? However, new microbreweries, such as Crew Republic based in Munich, have modernised the style by working with American hops, which lend highly varied aromas to the beer that differ sharply from those typical of Bavarian beer.
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We suggest you to order the item to receive it as soon as possible. Bavaria brewing culture The history of beer in Bavaria goes back to the 12 th century with the discovery, by the Abbess Hildegarde of Binden, of the antiseptic and conservative virtues, as well as the bitterness, of hops.
The Amstein newsletter. Do not wait any longer and register to our newsletter to receive regular updates and information on our events and special offers. Depending on the heat source, the malt also tasted more or less smoky.
See rauchbier and schwarzbier. Today, the city of Bamberg in central Bavaria is still the center of rauchbier-making. See bamberg, germany. Old-fashioned Bamberger rauchbier is made from smoked malt that is kilned over open fires of aged beech wood. But not all traditional Bavarian beers are lagers.
The rest is barley malt. Weissbier became a popular brew in southeastern Bavaria in the 15th century, when the noble House of Degenberg of the village of Schwarzach obtained a feudal monopoly for brewing it. In the 16th century, weissbier found itself in technical violation of both the barley-only provisions of the Reinheitsgebot and the seasonal limitations of summer brewing prohibitions, which stirred up a decades-long conflict between the Degenbergs and the ruling House of Wittelsbach.
But in Baron Hans Sigmund of Degenberg, the last of the Degenberg clan, died without leaving an heir, and, by the feudal rules of the day, the wheat beer privilege reverted to the Wittelsbachs. In , during a dip in weissbier popularity, the Wittelsbachs sold the weissbier privilege to a private company, the Georg Schneider Brewery, which is still today a leading weissbier maker.
In the late 20th century weissbier made a surprising comeback in public taste, and, at the beginning of the second millennium it overtook helles as the most popular beer style in Bavaria, garnering more than one-third of the market share there. See weissbier. In modern times, Bavarian beer finds itself strangely in trouble—perhaps the victim of its own success, because, when a thing becomes ubiquitously good, its exceptional quality is often no longer recognized, except by people looking in from the outside.
In Bavaria, the number of breweries dropped from to fewer than during the same period. In addition, because the structure of the Bavarian brew industry, much like that of the North American craft brew industry, is fragmented into many small players, few of them have had the resources to ride out a long-term slump.
Many breweries that did not close were taken over by larger players. In order to maintain capacity utilization, albeit at a razor-thin margin per unit, many of the very large breweries still operating, such as Oettinger, have been offering a liter case of beer for a consumer price of about four Euros since the start of the millennium.
There is one emerging sign, however, that offers hope for the future of Bavarian beer: Small brewpubs are making a comeback. These are modern, American-style establishments, but with traditional and indigenous beer style portfolios. In the near term, therefore, Bavaria is likely to experience the same structural adjustments seen in many other mature beer cultures around the globe.
While mid-size packaging breweries are struggling, the emerging bifurcation of the industry between big industrial beer-makers, who are getting bigger through mergers, acquisitions, and economies of scale, on the one hand, and small, artisanal beer-makers, who combine tradition and innovation to keep beer interesting, will probably continue.
See also germany , lager , and munich. Bayerischer Brauerbund Bavarian Brewers Federation. Deutscher Brauer-Bund e.
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