Beer: Serious Business

Whether you like or dislike beer you cannot leave Munich without tasting the country's "house" drink. Probably the world's oldest brewery was built in Fresing (30 miles north of Munich) in 1040. Beer is considered a staple, until not too long ago it figured on every menu as a seperate food item (such as bread) to be served with other menu items. But enough theory, on a hot summer afternoon there is nothing like a cold "Maß" (1 quart) under a chesnut tree.

Yeast, Barley, Water and Malt, Prost
Let's get down to some real stats: worldwide one in 3 breweries is located in Bavaria and each one is extremely secretive about its "how tos". They all blame it on the water they use, the deep and hidden brewery owned wells. There is certainly some truth to it, but what really gives the beer its unique flavor and pizazz is the hops which is traded as seriously as grapes for wine makers. In an around Munich you can test a good 100 different types of beers, with all the special festivities and religious events a different type is brewed. Duke Wilhelm IV of Bavaria decreed the world's oldest food purity law in 1516 (there were some economic reasons involved of course). Today that same law is still very much in force. The blue bavarian sky has somewhat darkened when the european comunity decided that Germany must allow imported beers previously outlawed, beers made of rice and other "unpure" ingredients. You can only taste a beer's original flavor when it is not pasteurized and that is what you will be drinking here exclusively.


Ein "Helles", bitte
The standard light beer, when you order a "Helles" in a pub or restaurant you'll most likely end up with a pint. Depending on the brewer it can be quite refreshing. Some beergardens have responded to the public's outcry for smaller quantities and now also offer them outdoors, the "real" beer garden only serves the "Maß" (one quart). By the way, this precise nation has laws governing the quantity of liquids served to the public, that is why you will find level markers on each glass. If your Maaß looks like it is not quite 1 liter after the foam settles, just go back and ask for "bitte nachschenken". The man at the keg wil be impressed that you know your way around.


Ein "Pils"
If you like a more bitter and less malty taste try the pils which is also called pilsener. You can order them in restaurants and special pils bars. Take a closer look at the time consuming process of serving a foam crowned pils with perfection. You will see dozens of glasses filled with foam only, waiting to settle. It can take a good quarter of an hour for the foam refills to turn into the golden liquid.








Ein "Dunkeles"
Against popular beliefs it is not the most powerful in alcohol contents. It is basically a lager bottom brewed beer containing "toasted" malt.


Ein "Weissbier"
A very good idea when the sun is shining and you prefer being refreshed by a lighter tasting beer. Weizen means wheat, often called a Weissbier (white), and is served in tall and elegant 1/2 liter glasses. But beware of its "light" character, it is the strongest in alcohol. While some will serve it with a slice of lemon, do not put one in your Hefe (yeast) Weissbier. The Hefeweissbier comes only in bottles, a professional will wet the glass and pour the bottle at a steep angle. With the foam that remains at the bottom of the bottle he will collect the yeast (swirling action) and add it to your beer.


Ein Bock und Doppelbock
Bock is term used for a stronger beer (doppel meaning double even more so). Fasting monks found an ingenious way of compensating the lack of food, they started brewing very strong beers. March and October are the two most prominent seasons for brewing these special beers.


Ein Export - Achtung !
Avoid cans, do not buy or order an export beer. Beers destined for long travels and shelf life have undergone a life killing heat treatment, no wonder you will be amazed how bad "imported" beers will taste after you drank nothing but fresh beers on your trip.

Beer Gardens: what a lifestyle
Beer gardens have a long tradition in Munich. King Ludwig the first is to be held responsible for allowing brewers to server beer outside the "Braustube" (brewer's locale). Outside meant above the cellars where beer could be kept cool without available refrigeration. To keep the cellars cold chestnut trees were planted for shade. The not so wealthy citizens of Munich could not afford the food served but the brewers did not want to miss their business. A compromise arose letting people bring in their own lunches and dinners as long as they bought the beer and sat down at tables without table cloths. This is still true today.
Ever thought of spending an evening
in style at a beer garden,
here is how, follow Mr Beer