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.
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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.
This term in other languages:
Maibock is a Starkbier, served in spring. It's original extract content is a minimum 16%.
This term in other languages:
In order to use barley and wheat for brewing, it first needs to be processed into malt. The kernels are germinated and then kiln dried.
This term in other languages:
A top fermented, brownish-black beer, in which sugar is added to its 7% original extract content wort. This results in caramelization which raises the extract content to 12-13%. Malt beer contains less than 0.5% alcohol. In Bavaria and Baden-Württemberg, “Malzbier“ may only be named “Malztrunk“.
This term in other languages:
During the mash, ground malt and water are mixed and heated at different temperatures at which parts of the ground barley kernels are liquefied.
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