Stein Hour

Deutsche Biere -Your Tour of German Bier

Bavarian Bier is a little different than other beers – back on April 23, 1516 the Bavarian Duke decreed that only four ingredients can be used to brew Bier: Water, Malt, Hops and Yeast. Over the years German brewers have developed different styles. When Germany became united in 1871 the Bavarian Purity law became the law of the land – Older Bavarians drink Helles (light in Color) during the day and Dunkles (dark Bier) after sunset. Many people over ninety have told me that a liter a day keeps the doctor away. Many famous Germans, like Goethe, Luther, Bach, Beethoven, Bismarck and my grandfather, drank Bier as a part of their regular diet.

There are two families of Bier

Lager

Lager means lagering or storing a bottom fermented barley brew at low temperatures (33-35 F) for at least ninety days to allow the yeast to settle at the bottom of the barrel and achieve a natural clarity. These are all examples of Lager Biers:

• • Helles: Light, rich golden straw color, medium hopped Bier, refreshing in summer and winter.
  • Pils or Pilsner: Paler than Helles and heavier hopped, named after its birth town. Refreshing!
  • Dortmunder or Export: Lighter and paler than Pils, but rounder with a smoother finish.
  • Oktoberfest or Märzen: Also called Vienna style lager. Copper or amber in color with good malt flavor and hops, over 4% strong, a great Bier to discuss work or the world events with friends – Only Münchener Bier can be called an “Oktoberfest” in Bavaria and Europe, great with our roasted chicken and any cold cut sandwiches.
  • Dunkles: Almost extinct but coming back. Mild and dark with the sweetness and roundness of a Bavarian sunset. Try it with roasted and grilled meats.
  • Bock: 6.5% strong and lagered for 180 days, may be pale or dark, warms you in spring or fall in the Bier-Garten. Flavorful and satisfying, yet naturally smooth.
  • Doppel Bock: The name often ends in … ator. Over 8% strong and lagered for over 200 days, usually sweeter and dark. It’s the best winter warmer or for those cool Texas air-conditioned evenings you spend with friends.

Ales

In Germany are either made of barley and wheat and called a “Weizen” (Wheat) or “Weiss” (White) Bier, or they are made the old fashioned way and are called “Kölsch” or “Alt”, both share the warmer fermentation with top fermenting yeasts and the fruitier flavors.

• Kristall Weizen: Filtered to be clear, a great alternative to “light” beers with much more flavor and finish – Much healthier and still a good serving from the cereal category in your daily food intake. Very refreshing, you may even detect hints of banana or apple flavors.
• Hefe Weizen: Unfiltered, a little yeast remains in the bottle or the keg and starts a second fermentation. Usually cloudy and fruity. Great in summer as light evening snack or with your dinner.
• Dunkel Weizen: The use of extra toasted malts enhances color and flavor. Try it on a rainy and cloudy day or on a balmy Texas evening in our Bier Garten.
• Kölsch: is a light-colored beer that must be brewed in Cologne, Germany. It is unusual because although it is warm fermented with ale yeast, it is then conditioned at cold temperatures like a lager. We offer a variety of sweeter or hoppier brews, great for all seasons. In Germany these are popular along the Rhine. This hybridized brewing process is like some other central northern European beers such as Düsseldorf’s AIt: usually dark with strong flavors of malts and hops.