Beer Glossary
Here you can learn all about the Germans´ favorite drink. From A as in Alcoholic Contents to Z as in Zymase. If you don't find a term you're looking for, just let us know. We'll make sure that you find the answer by the next time you visit.
Please select the first letter of the word you are looking for:
- Barley
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Two-rowed summer barley is most suitable for brewing because of its low protein content. It is first converted into malt by germinating and kilning and only then used for brewing.
This term in other languages:
- Beer
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Beer is a drink that is formed by the alcoholic fermentation of hops, malt, water and yeast. Bottom fermenting beers use only barley malt, while top fermenting beer often mix barley malt with wheat, rye and other malts.
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- Beer production
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The amount of beer produced by one brewery.
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- Beer styles
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The most consumed German beer types are Pils, Export, Weizenbier, Alt and Kölsch (Cologne). However, mixed drinks using beer and alcohol-free beers are becoming more and more popular.
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- Beer types
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Beer Classifications are differentiated by top fermentation and bottom fermentation.
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- Bock beer
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Top or bottom fermented beer with a minimum of 16% extract content. There are light and dark colored bock beers. Has its origin in Einbeck, Lower Saxony.
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- Bottle beer
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Approximately 75% of the beer consumed in Germany is sold in bottles and cans.
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- Bottom fermented
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Beers that are produced with bottom fermented yeast are Pilsener beer, bock, double bock, pale, Maerzen and Lager.
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- Brown beer
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Popular name for a less-alcohol and less-hoped, brown, top fermented beer with less carbon dioxide. Almost unavailable today.
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- Maerzen beer (March beer)
- As it was only possible to brew in winter before the refrigeration machine was invented, the final beer was brewed in March. It was a stronger brew to protect it against spoiling over the summer months. This March-brewed beer was served at public festivals in the autumn/fall and was the original beer at the Munich Oktoberfest.