All beer enthusiasts out there should know that Bavarian beer is one of the finest in the World and the best thing to wash down a massive Bavarian sausage!
Beer in Germany is part of their very culture and this amber nectar finds its way into all aspects of their lives and traditions. Because of this, real care and attention is put into the brewing process to ensure the high standards of Bavarian beer are upheld.
History of Bavarian Beer
Strangely the history of Bavarian beer has its roots in the baking industry.
On 23rd April 1516, Germany put into law the “Reinheitsgebot“, which roughly translates into the “Bavarian Purity Law”.
This law was designed to stop artificial price inflation on wheat and rye that was starting to happen between bakers and brewers of Bavarian beer.
The effects of the Reinheitsgebot meant that makers of Bavarian beer were restricted to using only barley in the fermentation process, with the more expensive wheat and rye grains being reserved for bakers, resulting in affordable bread being made consistently available to the population of Germany. Clever!
This law was repealed in 1987, and at the time, was the oldest law in relation to the quality of food anywhere in the world.
Types of Bavarian Beer
There are loads of different types of Bavarian beer available on the market, including wheat beers, pale beers, dark beers and unfiltered beers.
The most common would probably be the Bavarian wheat beers, however traditionalists would argue otherwise in favour of the unfiltered beer which is very similar in look and taste to a standard cask ale.
The alcohol content of Bavarian beer is normally between 4.5% and 5.5%. However there are specialist beers, such as Bockbier or Doppelbock, that can have an alcohol content of over 15%!
Sample some of the finest Bavarian beers and sausages on stand 50 at the A4UExpo.