Hello again, friend beersapiens! In the previous post we told you a bit about the history and tradition of German beers (also known as the German or Central European School).
Today we are going to investigate a little more each of their styles. It is true that the most characteristic of all is the lager style. So much so that for many it is the only “true” style of beer. But Germans don't live only on Lager... and this region has other very interesting elaborations, ranging from the also traditional wheat beers to the typical beers of each region
Lagers: the German national beer
Around the year 1600, a new style of beer appeared in Munich that was brewed only in the winter months: Lagers. It is the fundamental and most numerous style within the German School.
What perhaps the inhabitants of Munich did not imagine is that over time this style would spread throughout the world. The figures are incredible: 90% of the beer currently drunk on the planet is Lager.
Las Lagers ferment between 6°C and 13°C, a fairly cool temperature. Fermentation is slow and they do not form large waves of foam on the surface, but rather that ferment is deposited at the bottom of the tank, which is why Lagers are also known as bottom-fermented beers.
During this process, Lagers produce fewer by-products and sensorily have cleaner tastes. This makes them beers easier to drink (the famous “drinkability” or “drinkability”) and very refreshings. But that "cleanliness" should not be confused with a lack of complexity. There is Lager with infinite aromas and flavors. In later posts we are going to make a selection of Lager from our store so that you can discover different possibilities.
The wheat beers: the delicious exception
Although barley is the main ingredient at the German Brewing School, it turns out that beers made from wheat are much more than an exception. These wheat beers are divided into several sub-styles:
- The Weissbier or Weizenbier: This beer takes its name from the whitish hue provided by the wheat: Weissbier or white beer.
Anecdotally, it is curious to know that originally the production of these beers was limited to the Bavarian nobility. If you drink a Weissbeir remember that a few centuries ago, this was a true royal privilege!
If we find the term Hefeweizen on the label of these wheat beers, we are dealing with an unfiltered wheat beer. The presence of yeast, in addition to a characteristic taste, will give it turbidity. On the contrary, if we see Kristall, the beer will be transparent or crystal clear. For Dunkel, the hue will be copper or brown.
- The Berliner Weisse: the Berliner sister of the southern German beer, but much more acidic and fizzy. We could say that she is the “sparkling” sister.
These nuances come from a mixed fermentation with Lactobacillus (microorganisms responsible for producing lactic acid).
- The Gose: and finally the third sister, which is very similar to the Berlner Weisser, since both use wheat and Lactobacillus to acidify them.Although its origins can be found in the 13th century in the city of Goslar, in Lower Saxony, its maximum popularity reached some five centuries later in Leipzig, where it is still produced on a very small scale
German beers: regional specialties
We have told you many times already about the famous German Beer Purity Law, enacted in 1516. This regulation drastically limited the number of styles and ingredients used by brewers in the region, causing specialties such as beer to be lost. Broyhan from Hannover or the rye Roggenbier from Regensburg
But some of these styles, fortunately, are being revived by new brewers, such as:
- The Kölsch : was the response of the Cologne brewers to the arrival of the Lager. Its peculiarity lies in its production method, since it is a "hybrid" beer that combines the use of high-fermentation yeast with a longer cold maturation. a As a result we have a lightly hoppy golden beer, which is served in our own 20 cl glasses.
- The Altbier : The rivalry between Cologne and Düsseldorf has its equivalent in beer. If the most representative drink of the former is the Kölsch, in Düsseldorf one should only ask for an Altbier. This beer is born after a high fermentation process with a low content of esters. It has a generous fruity taste. It is served in very characteristic cylindrical glasses.
- The Rauchbier: its main characteristic is the use of malt that has been dried in ovens heated with beech wood. With this process, which takes us back to the very origins of brewing, the malt acquires an important smoky taste and aroma that it will transfer to the drink. It is closely linked to the city of Bamberg.
As you can see, German beers go far beyond the Lager style. In Spain we have magnificent breweries that produce beers of these styles. If you want to know our particular selection, do not miss the next post. Oans, zwoa, g'suffa!
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