It's said you can drink a different German beer every day for 15 years.
Germany has been brewing since the 8th century, and today produces a vast array of different beer styles, strengths and flavours. Naturally, such a diverse industry has a language all of its own, and our glossary will help you to make sense of it all.
ALTBIER
Brewed in Düsseldorf and in the Lower Rhine region, Altbier is a dark ale, medium bodied with a firm creamy head and a strong hoppy aroma. Usually around 4.8% ABV.
BOCK
Traditionally enjoyed during late-winter or early spring, a Bock is a beer to be savoured. Dark, malty and with a nutty aroma, this 5% to 7% ABV brew is almost a meal in itself!
BOTTOM-FERMENTED
One of the two basic fermentation methods (the other being top-fermented), characterised by the tendency of yeast cells to sink to the bottom of the fermentation vessel.
DOPPELBOCK
With an ABV between 6% and 9%, a Doppelbock is a dark copper colour and delivers a full-bodied combination of malt, caramel and chocolate with a nutty aroma.
DUNKEL
The classic Bavarian lager, Dunkel is a deep mahogany colour, rich and malty, with a gentle hoppy accent and very little bitterness. Usually falls in the range of 4.6% to 5.6% ABV.
EISBOCK
Eisbocks are frozen near the end of their maturation period, which concentrates their body, maltiness and flavour, and increases the alcohol content to between 9% and 15% ABV.
EXPORT LAGER
Bottom-fermented, Export lager was originally brewed in the mid 19th century to ship overseas. It has a strong and malty flavour, and an alcohol content that's usually over 5%.
HELLES LAGER
Helles, which means "pale", is a bottom-fermented beer that delivers a cool, crisp and refreshing finish. Usually falls in the range of 4% to 6% ABV, making it a nice session beer.
KELLERBIER
With an ABV between 4.5-5.5%, Amber Kellerbier is a deep red colour with a malty taste and creamy mouthfeel. Pale Kellerbier is more golden in colour and has a sweeter taste.
KLOSTERBIER
Klosterbier is the German term for a beer that is, or formerly was, brewed in a monastery or convent. There are thought to be around 25 kloster breweries operating in Germany today.
KÖLSCH
Brewed exclusively in Cologne and its surrounding towns, Kölsch is a light golden beer that delivers delicate notes of malt, fruit and effervescence. Usually around 4.8% ABV.
LANDBIER
Landbier means “country beer”, which is a term Franconian brewers use for house beer. No two are the same, and will differ in colour, flavour and aroma depending on the brewery.
MÄRZEN or OKTOBERFEST
Traditionally brewed in March to be served during Oktoberfest. Bottom-fermented and similar to Helles with soft malty notes, Märzen beers usually fall in the range of 4% to 6% ABV.
NATURTRUB
Considered fresher and more natural, a Naturtrub is an unfiltered cloudy beer that contains more of its original brewing yeast, as well as vitamins, held in suspension.
PILSNER or PILS
A bottom-fermented pale lager with a light, clear golden colour. The taste and aroma is heavy on the hops and light on the malt. Usually falls in the range of 4% to 5% ABV.
RADLER
A Radler, like shandy, typically consists of a 50:50 mix of beer and lemonade. There are many variations, and so in some regions a Radler will be known as an Alsterwasser.
RAUCHBIER
Rauchbier or "smoke" beer uses malt smoked over beechwood to impart a unique smoky flavour. Amber or dark in colour, this bottom fermented beer delivers an ABV around 5%.
REINHEITSGEBOT
The German beer purity law passed in 1516, stating that beer may only contain water, malt and hops. Yeast was added later after its role in fermentation was discovered.
SCHWARZ
Heavily roasted malt gives Schwarzbier - or black beer - its dark, opaque colour. Bottom-fermented, full-bodied, lightly sweet and malty with a hoppy bitterness, it has about 4.8% ABV.
STARKBIER
Starkbier (meaning strong beer), was traditionally brewed as a “Lent beer”. High in calories, it was intended to help offset the hunger of monks while they were fasting.
STEINBIER
Around 4.9& ABV, Steinbier, or "stone beer," is a Bavarian specialty made using hot stones that scorch and caramelise some of the malt for a smoky flavour and slightly sweet finish.
TOP-FERMENTED
One of the two basic fermentation methods (the other being bottom-fermented), characterised by the tendency of yeast cells to rise to the surface of the fermentation vessel.
WEISSBIER or WEIZEN
Weissbiers or Weizens are wheat beers characterised by a complex flavour and aroma with fruity notes. They can be pale, golden or dark, with an ABV between 5% and 6%.
ZWICKLEBIER
Zwickelbiers are similar to Kellerbiers. Although higher in carbonation they are less hoppy than Kellerbiers, darker in colour and will typically have a lower ABV.
For every German beer, there's the perfect glass.
When it comes to choosing your beer glass, size and shape matter. The right glass will enhance the beer's visual appeal, aroma, flavour, head formation and even its physical characteristics.
BECHER
A great all-purpose beer glass, the Becher flares outwards from bottom to top and then inwards towards the lip to encourage head retention and concentrate aroma as you drink.
FLUTE
A Flute is a sophisticated glass for sophisticated beers. Ideal for rauchbiers and steinbiers, its tall and slender design helps to highlight flavour and enhance aroma.
GOBLET or CHALICE
The ideal choice for malty, heavier beers, such as a Bock. These types of glass have a wide opening that enables you to savour the overall flavour profile and aromas of these beers.
MUG
Short or tall, the mug is perfect for beer. Solid, so they can be "clinked" together with real vigor, they derive their shape and size from the traditional stone German Stein.
PILSNER
Tall, thin and with little to no curvature, the Pilsner glass captures the effervescence of Pilsners and other lighter beers while showcasing their clarity and colour.
SNIFTER
Snifters are ideal for high ABV beers that are to be sipped and savoured. With a short stem and bulbous shape that narrows towards the top, they give stronger beers room to breath.
STANGE
The Stange is the glass for Kölsch. It amplifies the malt and hops nuances, as the shape allows for a tighter concentration of the volatiles emerging through the foam.
TULIP
The Tulip glass pushes upwards and inwards and then flares out at the lip to cup the head of foam. This unique shape enhances volatiles and helps to encourage head formation.
WEIZEN or WEISS
Not to be confused with Pilsner glass, a Weizen glass is curved inwards at the top. This helps a thick head to form that traps the aroma that wheat beers are known for.
When the working day is done, it's feierabend time.
"Beer o'clock", "beer: thirty", or just "time for a drink?". In Germany, "Feierabend" is the word used to signify the end of the work day and that it's time to head to the pub for a beer with your friends and colleagues. Prost!