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:
- Maerzen beer (March beer)
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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 beer
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Maibock is a Starkbier, served in spring. It's original extract content is a minimum 16%.
This term in other languages:
- Malt
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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:
- Malt beer
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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:
- Mash
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During the mash, ground malt and water are mixed and heated at different temperatures at which parts of the ground barley kernels are liquefied.
This term in other languages:
Main navigation
- Looking after beer
- Bottled beer should be stored cool and, as far as possible, protected against sunlight because dazzling light impairs the flavor. Beer glasses must be absolutely free of grease because grease destroys the head and makes the beer stale. Rinse the glasses carefully and do not wipe them with a kitchen towel.