:: Germany > EAT+DRINK > Beer > Beer Germans are - contrary to the common belief - not the world's beer-drinking champions. However, beer is undoubtedly a favourite drink and there are more than 1200 breweries in Germany, most of them brewing several different beers and many of them with long and proud brewing traditions. Reinheitsgebot All German beers are brewed according to the "Reinheitsgebot" (German Beer Purity Law). It was ordered by Duke Wilhelm IV of Bavaria in the year 1516. It is the oldest food regulation in the world and still exists today unchanged from the original. The regulation basically says that beer should be brewed exclusively from barley malt, hops and water. Today, yeast is also recognized as a vital ingredient. German brewers observe strict compliance with the Reinheitsgebot and guarantee that in Germany only excellent, healthy beers are brewed. Beer Styles There is an enormous variety in beer styles, some of them only have a regional importance like the "Kölsch" in Cologne or the unique "Berliner Weisse", Berlin's classic sour wheat beer, served with a shot of raspberry or woodruff syrup. The mainstream varieties are the light coloured "Pils" and "Export" beers and the dark coloured "Alt". "Bock" or "Doppelbock" is a strong beer with 7% alcohol. There are light and dark coloured bock beers, all having its origin in Einbeck in Lower Saxony. "Weizenbier" is a popular wheat beer. The "Hefeweizen" has a stronger shot of yeast. Both come from Bavaria and taste slightly sweet. German beers tend to have their own particular type of glass, designed to underline the appreciation of the beer. You normally order a "Kleines Bier" (small glass, quarter liter) or a "Grosses Bier" (large glass, half liter). In Bavaria, beer is also served in a "Mass", a giant mug containing just over a litre. Good to know: Bavarian beer contains less alcohol. Beer - just as wine and other alcoholic beverages - can be bought any time, even on weekends. It is mainly sold in supermarkets. There are no liquor stores in Germany. And, of course, the "Kneipe" - equivalent to the English Pub - is the place to go for beer or two. Here, you get it "gezapft", from the tap. Beer History There is evidence that beer was already brewed in Germany and traded commercially by the second century after Christ. Beer brewing was - just like the baking of bread - the domain of women. But the true origin of sophisticated German beer brewing rather starts in the early middle ages, when - at the end of the first millennium - the cloisters turned their attention to beer brewing with a scientific approach. The monks were looking for a pleasant tasting, nutritious drink to serve with their frugal meals, especially during the fasting periods. As the consumption of liquids was not considered to break the fast, beer was always permitted. The consumed beer quantities in the monasteries reached enormous levels: Each monk was allowed to imbibe 5 liters of beer per day. And the monks soon discovered that beer brewing was also a lucrative business. Upon payment of a fee, they received the right to sell beer and with this many monasteries developed into well managed commercial enterprises. Their beer was of high quality and popular and purveyed in monastery pubs. The people in the burgeoning towns also wanted their beer with the result that the art of brewing spread and became a respected trade. The local sovereigns introduced beer taxes which rapidly began to fill their coffers. With the rise of exports, German developed world famous beer cities. In the 14th century, Bremen was the midpoint for beer exports to Holland, England and Scandinavia. Hamburg was the main brewery town of the Hanse: By 1500, almost 600 breweries were situated there. The Hanse exported beer as far away as India. Kulmbach, Braunschweig and Einbeck later also became important beer cities.
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