Pils, often lumped in with lager in Britain, is the most common German beer and accounts for 65 percent of output. It is served everywhere in Germany and takes its name from the city of Pilsen, in what is now the Czech Republic, where it was first served by a Bavarian brewer in 1842, when the city was part of the Austro-Hungarian empire. Pils is a light golden color and has an average alcohol content of 4.8 percent. It is a bottom-fermented beer (the yeast settles to the base of the fermentation vessel and fermentation takes place at a cool temperature which limits the production of byproducts and results in a cleaner tasting beer). Ask for "ein Pils bitte" and you're likely to get the local brand of Pils.
Hangover risk: Varies from Pils to Pils, but acceptableAlt, Altbier (ale), is a dark top-fermented beer, brewed using the original, centuries-old process that uses yeasts which rise to the top of the fermentation tank, to be skimmed off when fermentation is complete. Fermentation temperatures are higher than for bottom fermented beers, and the beer contains more byproducts as a result -- hence its darker color. It is available nationwide but is most prevalent in Düsseldorf and the cities of North Rhine-Westphalia.
Hangover risk: UghKölsch, confined to Cologne and the surrounding area. Only 24 breweries have permission to make it. It is a top-fermented yet light-colored beer and has a distinct "hoppy" taste. It will seem unusual at first but stick with it; you'll develop a taste for it after about five. It is usually served in small -- Bavarians would say girlie -- 0.2 liter glasses. Waiters in the pubs and breweries of Cologne walk around with big round trays of Kölsch glasses and quickly substitute empty glasses for full ones, to ensure a steady supply of the brew.
Hangover risk: Surprisingly low though, ironically, the small size almost guarantees you'll get rather tipsy. After all, ordering one last beer isn't much of a commitment.Helles, Lager Hell, Export Hell is served predominantly in the southern states of Bavaria and Baden-Württemberg, so it will be encountered by fans watching matches in Munich, Nuremberg, Stuttgart and Kaiserslautern. It is light-colored and can be strong, with an alcohol content of between 4.6 and 5.6 percent. It has a strong, sometimes slightly sweet taste. It can be utterly, dangerously, delicious.
Risk of waking up in a ditch with a massive headache: HighLager Dunkel, Dunkles, Export dunkel are dark, malty brews, with an alcohol content of between 4.6 and 5.6 percent, served predominantly in Bavaria (World Cup host cities Munich and Nuremberg). It is bottom-fermented and brewed with dark malt.
Hangover risk: HighBockbier, Starkbier are generally dark golden or brown, bottom-fermented beers with a high malt content. Served mainly in the south (World Cup cities Munich, Nuremberg, Stuttgart and Kaiserslautern). Watch out for these: they have a high alcohol content of around 7 percent.
Hangover risk: Make sure you don't have to check out of your hotel before 3:00 p.m. the next day.Berliner Weisse is served mainly in an around Berlin and you really shouldn't allow yourself to be seen drinking the stuff. It's an embarrassment. At just 2.8 percent, the alcohol content is low and it is often served with a straw. Popular in the summer, it is served with a disgustingly sweet syrup that makes it green or red.
Hangover risk: Inapplicable. If you drink enough of this stuff to get a hangover, it's your own damn fault.Weizenbier/Weissbier is the most Bavarian of all beers, but spreading northwards. It is quite strong, with an alcohol content of 5.4 percent, but nevertheless is part of a traditional Bavarian breakfast completed with white sausage and a pretzel. Made largely from wheat malt, it has a fruity flavor and a frothy head -- many drinkers will even send their beer back for a re-pour should the head have collapsed before serving. Served in distinctive long glasses with a wide, mouth, Kristallweizen is a clear, golden beer, while Hefeweizen is slightly cloudy. Kristallweizen is often served with a slice of lemon, which should be removed, according to the purists at the German Federation of Brewers.
Hangover risk: Medium. Drink it slowly.In addition to straight beer, Germans are also known to imbibe a dizzying array of
beer-soft drink concoctions. A few of them are listed below:
A mixture of beer and lemonade is known as
Radler in the south and
Alsterwasser in the north is a perfect way to cool off in the middle of the day while avoiding that often-annoying early afternoon buzz. There are a number of other terms for it, including Panache or Wurstwasser ("Sausage Water"). Its low alcohol content of some 2.5 percent makes it a popular drink in the summer for people who don't mind desecrating the amber nectar with sugary fizz.
A close relative of the Radler, the
Russn is made in equal parts lemonade and Weizenbier. Legend has it that communists meeting in Munich's Matthäser Keller restaurant in 1918 either wanted to keep a clear head or were drinking too much beer -- hence it was diluted to form the Russn.
Another bastardization of beer sees cola being mixed in, a concoction with a plethora of names including
Colabier, Diesel, Dreckiges, Schmutz, Drecksack, Schweinebier and, believe it or not,
Neger ("Negro"), a name which is confined to Bavaria.
If you have no taste at all and are in Bavaria trying to get hammered quickly, try
Goassnmass. It is a mixture of beer, cola and cherry liquor or Asbach Uralt, a sweet brandy. (Don't blame
us if you can't get out of bed the next day.)
Labels: Germany
