Beer and Germany are two synonyms of travel features

It’s a heat on the street and it is precisely in summer that it can be difficult to think about numbers, schemes, projects. Imagination draws a mug of a chilling foamy drink, light or dark, no matter, the emphasis on … cold.

Contrary to the prevailing opinion of Germany, it is not the homeland of beer. It appeared in the Neolithic era when Germany was not in the project. But today is a recognized record holder for the quality and number of beer varieties. And the average German drinks him in about 140 liters a year. This is a bath filled to the edges, so … for comparison.

Beer came to Germany in ancient times, and, from different sides. From the northern and central territories, the British brought it to him. To the south of the country – Irish. Brewing in those days was part of the monasticism, and beer recipes were territorially significantly different. South German beer was dark and nutritious. It was accepted by monks more like food than drinking. North-German beer was distinguished by a high content of alkaloids, sometimes even hallucinogens.

In 1040 g. The Order of Benedictines for the first time received the permission of the bishop to sell beer. Now this drink has become the property of not only monastic, but also anyone who could afford it. To the XV century. About 500 brewers were already operating in Germany, 300 of which were Bavarian. And this is not the only reason why Bavaria is considered a brewing capital. Bavarian Duke Wilhelm at the beginning of XVI in. issues a decree on the purity of beer, which is only at the beginning of xx in. entered into force throughout the country. According to this document, any beer should be made of hops, malt and water without additional ingredients. But … since 1987. The decree does not work, you can add everything you want, the main thing is to indicate in the composition.

Bavarian cuisine is akin to monastery, that is why beer is not considered an alcoholic drink, even if there is hops there. Monastic traditions in Bavaria also predetermined the brewing of certain varieties according to the Catholic Church Calendar. The seasonal distribution of beer varieties looks something like this:

In winter, boil Doppelbock – strong and saturated. It is ordinary and monastery, welded in real monasteries. Strong Weihnachtsbiere is brewing for Christmas.

In the spring from March to May, Maibock and Bock are cooked – light with high alkaloids to be drunk in the summer.

Summer: Weizenbiere is a relative of Kvass, but with varying degrees of fortress. Erdinger – traditional and easy. Dunkles, Schwarze Weisse-South German Dark. Radler – a mixture of beer with lemonade.

Autumn: Oktoberfestbier – Designed for the World Beer Festival Oktoberfest. MäRzenbiere, Festbier-very strong, golden bronze color. Cook in March to drink in September-October.

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