Dunkel is the black pearl in the crown of German brewing. Dunkel beer: production, history, brands and brands Relax while enjoying the best intoxicating drinks

Private Brewery Göller is a family-run company located in Zeil am Main in the Bavarian region. It was founded in 1908, when Joseph Göller bought the brewery from the magistrate. In 1949, Franz Göller took over the management of the company from his father, expanding and innovating family business. A beer restaurant and a hotel attached to the brewery appear in the city center.
In 1984, the company was headed by the next generation of the family - Franz-Josef Göller, who became a famous master of brewing. The latest achievements of the Göller brewery are associated with his name. Over the course of several years, beer production has increased from 500 thousand to 2.5 million liters per year. In 1989, a new brewhouse was built to save raw and auxiliary materials by generating energy through the use of environmentally friendly natural gas.
In 2002, the fifth SCHOKO plant in the world was installed at the Geller brewery. This is an innovative technique that allows you to save up to 70% energy during the preparation of wort. In continuation of the environmentally friendly focus of production, in November 2009 the Geller brewery installed its first photovoltaic power generation plant. In 2012, two compact installations appeared, created specifically for the brewery, which allow maintaining the required level of cold in the fermentation room and cellars even at summer temperatures.
Currently, beer production has reached 8 million liters per year. The Göller brewery produces beer exclusively from local Bavarian raw materials. The company cooperates with 14 large agricultural enterprises in Bavaria that grow malting barley on behalf of Göller. The result of this family business policy is the highest level of beer quality.
Göller beer has been highly appreciated at various German and European competitions. From 1979 to 2010, different Göller beers won awards at various European beer competitions more than 30 times. In particular, in 2014, a large gold medal at a brewing competition organized by the German Agricultural Society DLG was awarded to Göller Original and Geller Steinhauer Weiss beer. Göller beer is sealed with a porcelain clasp stopper.

STORY

Germany

The Germans are the most beer-drinking nation in the world. According to the latest data, every German consumes 140 liters of beer annually. The number of breweries is quite consistent with the level of beer consumption: there are Germany more than in any other European country - 1280. The variety of beer varieties is also amazing: there are about 5,000 of them.
Initially, beer was brewed only by monks, as evidenced by the names of German beers, be it Franziskaner (named after the monks of the Franciscan order) or Paulaner. For monasteries, beer was considered a mandatory daily drink, rich in vitamins and microelements. Having a monopoly on beer production, the monks achieved impressive results in improving the recipe and production technology of the intoxicating drink. The beer recipe in those days was considered a great secret that never went beyond the monasteries.
With the weakening influence of the church on the state, brewing becomes available to German farmers and entrepreneurs, and hundreds of private breweries begin to appear in Germany. The real pride for Germany is the “Law on the Purity of Beer”, adopted on April 23, 1516 by Duke William IV of Bavaria and his brother Ludwig X, who ruled with him, which stated that only barley malt, hops and water can be used to produce beer (about the action of yeast They didn’t know at that time). The law also specified the requirements for water used in the preparation of beer (it must be tasty and clean) and the maximum price for beer. Many breweries throughout Germany still adhere to this law. The adoption of such stringent measures was determined by an attempt to protect beer from counterfeiting and the addition of foreign impurities, as well as maintaining the quality of the intoxicating drink.
Beer is deeply rooted in the folk life and traditions of the Germans. He is paid homage at all festivals. The most ambitious beer festival on a global scale, Oktoberfest, takes place in Bavaria, where 2/3 of all German beer manufacturing enterprises are located. This is an annual event that takes place in late September - early October. There are a lot of guests, beer lovers travel to the Bavarian capital from all over the world, and tables for the upcoming Oktoberfest begin to be booked almost immediately after the end of the previous one. During the holiday, the doors of the pavilions of the most famous Munich breweries are open: Augustinerbräu, Fraziskaner, Hacker-Pschorr, Hofbräuhaus, Levenbräu, Paulaner, Spaten and many others.

German beer is one of the legendary, beloved in many countries around the world. This is the standard of quality and taste.

There are many types of German beer, some of which we will talk about now.

Pilsner

This is perhaps the most popular type of beer in Germany. It got its name in honor of a Czech city where beer has been produced since very ancient times. Beer of this variety has a golden, pleasant, honey hue. The taste of hops and malt is very noticeable.

Kölsch

This comrade is from Cologne, that is, a native German. The taste of Kölsch is bright, malty, sweet, and the aroma is a mixture of fruit and yeast.

By the way, this has a special brewing process - top fermentation, of course, earlier other German wineries used a similar method, but after that everything changed, but only in Cologne they continued to stand their ground. In fact, this is not a tribute to tradition, and the climate of Cologne does not allow brewing beer differently.

Dunkelbier

Dunkelbier is the sweetest German beer. Dunkel is the name of the special wheat that is used to produce this beer. What is surprising is that this wheat is more suitable for baking bread, and is used in beer. Amazing combination.

Dunkel

Not to be confused with the previous one!

This is a dark Bavarian lager beer with a bitter hop flavor. The most famous Dunkels today are the Alt-Bayerisch Dunkel, the König Ludwig Dunkel and the Warsteiner Dunkel.

Side

This category includes strong beers. On average, this is 6%, but there are also drinks that reach 12-13%. For such varieties, additional malt is used, and this, in turn, adds a caramel flavor to the drink. The most famous bock is Paulaner's Salvator.

Altbier

This is a traditional German ale. By the way, the best Altbiers have been brewed in Düsseldorf since ancient times. And the prefix “alt” itself means that this is an ancient drink prepared according to ancient recipes and traditions.

Berliner

This is a somewhat unusual drink, hailed as the people's champagne. Indeed, there is a hint of sourness in its taste, and it is a little more effervescent than other beers.

Oktoberfest-Marzen

But this is already a familiar name, isn’t it? Only Munich breweries have the right to brew such beer. By the way, no matter what the name says, this beer is not brewed in October! Imagine - in March.

Landbeer

This is an everyday beer, so to speak. It can be either light or dark. It is brewed in absolutely any brewery in Germany.

Weissbier

It's a white beer, so we're not drinking regular beer. Often sold without filtration.

Of course, there are still plenty of beers in Germany! Of course: the capital of brewing. There are also classic ales, there are WeiPi, Weizen, Weinachtsbier, Steinbier, Rogbier, Rauchbier, Kreusen and many others.

Enjoy one of the best classic versions of a dark, hoppy drink. Dunkel beer is an ideal whose taste ambitions, regardless of which manufacturing company creates it, are guaranteed to please you.

This is not just German beer, but a special type of bottom-fermented alcohol with interesting tasting characteristics. In each product that belongs to this variety, you can easily recognize caramel freshness and velvety quality.

Did you know? Dunkel means "dark" in German.

It gives pleasure from the first sip and lasting pleasant impressions throughout the evening.

Dunkel infusion is not some kind of powder beer, but a refined product made from natural ingredients, the strength of which varies from 4.5% to 6%. Having visited Germany, you are guaranteed to appreciate the fact that almost every local bodega brews its own version of this drink.

Dunkel's standard base is Munich malt. Its share in the drink is at least 45%. As for the remaining ingredients, caramel, Pilsner malt, and many other ingredients are sometimes added to this base in varying quantities.

• Color. The Dunkel color scheme is based on an amber color, which often acquires reddish-brown shades.
• Aroma. The aromatic component of the intoxicating drink is based on a bright malt aroma, enriched with caramel tones.
• Taste. The classic drink is based on a pleasant malt flavor, smoked nuances and a signature haze caused by the malt drying method.

How to choose an original drink

Today, many well-known companies on the market produce Dunkel dark beer, but in fact, variety is far from the only problem when choosing. This type of intoxicating drink is the object of attention from counterfeiters, which means that in the process of selecting a product you will need to pay close attention to the fundamental characteristics of a quality lager.

In particular, these should include:

• Transparency. The structure of a quality drink should be free of cloudiness and sediment. Before purchasing, be sure to shake the product slightly and pay attention to the consistency.
• Bottle design. Modern manufacturers use exclusively highly productive automated beer bottling lines, which is why chipped bottles, uneven seams on containers, traces of glue or asymmetrically placed labels are unacceptable factors. Any of these nuances makes you think about the quality of the product.
• Original container shapes. Each manufacturer produces Dunkel in its own original bottle. Therefore, before purchasing, be sure to visit the official website of the manufacturer and familiarize yourself with the brand name appearance containers.

How to serve

Dunkel, like any dark or light beer, is best served chilled. The optimal temperature for German lager is considered to be 9-10 degrees. Moreover, lager foams a lot, and it is better to pour it in a small stream along the walls of the container at an angle. They enjoy Dunkel from special glasses or beer mugs.

Did you know? Dunkel is a true symbol of Southern Germany.

What products does it combine with?

When you decide to purchase Dunkel dark beer, you must understand that a specific gastronomic combination is based solely on the variety and recipe intended by the manufacturer. If you don’t want to make a mistake, then this alcohol is best paired with spicy meat dishes, seafood and various salty snacks.

Other uses

A properly selected cocktail can also play an important role in the Dunkel tasting process.

The ideal accompaniment to aromatic German alcohol will be the ingredients provided in the following mixes: Cranes, Diesel, W-beer, Devilish, Gin Punch, Beer, Dragon and Three Comrades. Thanks to these cocktails, you can easily diversify both individual and group product tastings.

Popular types of Dunkel

There are many variations of dark beer, but Dunkel is rightfully considered one of the most popular. Its taste has all the necessary characteristics to conquer not only male but also female audiences. In particular, to popular types Dunkel, which can be easily found in stores throughout Europe, include:

• Erdinger Dunkel. Dark brown product. With a bright, multifaceted taste in which you can hear notes of fruit, wheat, caramel, tin and coffee. The aroma is based on traces of wheat, caramel and toasted malt.
• Franziskaner Hefe-Weisse Dunkel. A dark brown lager with aromas of cloves, malt and fruit. The gastronomy of the product contains nuances of nuts, apples, malt and chocolate.

• Maisel's Weisse Dunkel. Dark brown with mahogany shimmer. The taste includes banana, citrus, hops, biscuit, cloves and dark bread. The aroma is rich in wheat, banana and toffee.
• Flensburger Dunkel. Dark ruby ​​with bright amber reflections. Its gastronomic superiority is expressed by tones of dried fruits, roasted malt and caramel. The aromatic ambitions also include a combination of malt, fruit and caramel.
• Benediktiner Weissbier Dunkel. The beer is amber in color with a pronounced brown tint. The taste characteristics of the product demonstrate a combination of dark malt, wheat, hops and bread. The aroma is based on shades of banana, nut, caramel and clove.

Did you know? Dunkel is necessarily a dark beer, but it is not necessarily a barley beer. You can often find wheat options in the product line of many manufacturers.

Historical background

If you are focused on choosing quality, then you are guaranteed not to be able to pass by Dunkel. This is one of the best representatives of the hoppy lager, which first appeared on the market in the 16th century, in the territory of Franconia, which is today considered northern Bavaria.

The drink was brewed immediately after the Reinheitsgebot law was issued, regulating the quality of local beer. Initially, Dunkel was brewed exclusively from water, malt and hops roasted over an open fire.

Relax while enjoying the best intoxicating drinks

Dunkel is a great way to relax after a hard and busy day at work. This drink can be created using a variety of ingredients, but it will always remain dark, smooth in taste and unique in terms of balance between sweetness and bitterness.

This is an ideal product for relaxation as well as for loud parties. It is perfect for any connoisseur of intoxicating incarnations, as well as for a beginner who simply decided to please himself with a non-trivial gastronomic and aromatic combination. Head to the nearest liquor store and buy the best drinks with decent tasting characteristics.

Dunkel is a German dark lager. In fact, any German dark beer is called dunkel, however, in Russia this word is understood exclusively as German dark beer. As a rule, dark beer should not be understood as tar and ink-black beer (like ), but dark reddish beer, brown beer, which in Russia is simply called dark.

The vast majority of dunkel is brewed in Munich, after which it is distributed throughout Bavaria. As a rule, the strength of Dunkel is around 4.5-6%, that is, the beer is weaker than Doppelblocks (one of the strongest in Germany).

If you ask for a Dunkel in Germany, they will pour you the most popular dark beer, a beer that is simply poured for everyone. Let us repeat that Dunkel beer is not a brand or brand, but exclusively a type of beer. The most common name for dark beer is dunkel in the area around Düsseldorf, where altbeer (German dark beer) is most often referred to as dunkel.

Dunhel is something of a classic German beer. Light beer is called Hell, and dark beer is called Dunkel, or dunkles. During production, various flavorings, as well as foreign malts, can be added to German dunkel.

In some cases, dark varieties of wheat may be used in production, for example, for Franziskaner Hefe-Weisse Dunkel beer. As a rule, dunkel, brewed from dark varieties of wheat, has more sweetness than the classic version, and may also have fruity undertones.

Tasting characteristics and reviews

The classic German dunkel is a dark beer with a bright malt flavor. There is practically no bitterness, it is very easy to drink even by children. The aftertaste is spicy, light, malty.

• Aktienbrauerei Kaufbeuren Dunkel
• Andechser Dunkel
• Augustiner Dunkel
• Ayinger Altbairisch Dunkel
• Erdinger Dunkel
• Franconia Brewing Company German Dunkel
• Hacker-Pschorr Münchner Dunkel
• Hofbräu München Dunkel
• König Ludwig Dunkel
• Lowenbräu Dunkel
• Paulaner Original Münchner Dunkel
• Spaten Munich Dunkel
• Warsteiner Premium Dunkel
• Weihenstephaner Tradition Bayrisch Dunkel
• Weltenburg Abbey Weltenburger Kloster Barock Dunkel

History of the word Dunkel

The word "Dunkel" is quite old. It appeared immediately after the introduction of the beer purity law (“Reinheitsgebot”) in Germany in 1516. The law prohibited the use of raw materials other than water, malt and hops in the production of beer. Due to the fact that technologically light lager was difficult to brew (all malt was roasted before fermentation), the first beer that complied with the Reinheitsgebot law was dark. It was this that received the name “Dunkel”, i.e. "dark".

The high popularity of the dunkel was due to the fact that it was very cheap and, therefore, accessible to the widest segments of the population and consumers. Despite the fact that by the end of the 19th century light lagers appeared, and the popularity of dark beers in Germany declined, the demand for dark German dunkel is still high both in Germany itself and far beyond its borders.

I think everyone has heard of the Reinheitsgebot - the legendary Bavarian beer purity law of 1516 (only water, hops and barley can be used for brewing), which is actively used in beer marketing. And about the invention of the most popular beer style of our time - Pilsner, Pilsener, that is, Pils. What does Germany have to do with this, since Pils was invented in the Czech Republic, in Pilsen? It's simple. For the first time, Pils was brewed according to his own original recipe by the Bavarian brewer Josef Groll in a Pilsen brewery in 1842, from where Pils began its triumphal march around the world. And about the centuries-old dispute, who is cooler from Düsseldorf? The entire history of German brewing, and the modern typology of beer, is as ancient and entertaining as the fairy tales of the Brothers Grimm. It is only known for certain that Germany, together with the Czech Republic and Ireland, leads the world in terms of beer consumption per capita. Also, Germany has the most large number breweries in Europe - 1325. The largest number of breweries is in Bavaria - 629. It is followed by Baden-Württemberg (178) and North Rhine-Westphalia (118). And everything else - types, styles, classification of German beer is a subject of ongoing debate and of course legends, legends, legends...

The information offered in this article was prepared by me using materials from the German Beer Portal. The typology of German beer presented here, in my opinion, is very successful and fully reflects the current state of affairs in German brewing.

It is customary to distinguish the following types (styles) of beer in the proposed classification of German beer:

9) Dortmunder is a dense and heavy lager (nowadays actually a regular lager), which began to be brewed in Westphalia in the second half of the 19th century. What the industrial region of Germany needed was not the elegant Bohemian Pils, but “rough beer for rough guys”—miners and ironworks workers. The alcohol content in Dortmunder is around 5%. Today the most famous producer of this beer is DAB.

10) Dunkel- These are dark lagers originally from Bavaria. Alcohol content ranges from 4.8 to 5.6%. The beer has a pronounced malt taste with a slight hop bitterness. Dunkel is the most natural Bavarian lager, the quintessence of German bottom-fermented beers. This beer was the first to comply with the legendary 1516 Beer Purity Law (Reinheitsgebot). It was this lager that served as the basis for all German beer, naturally with the exception of ale and wheat varieties, top-fermented. The most famous Dunkels today are the Alt-Bayerisch Dunkel from Ayinger Brewery, the König Ludwig Dunkel from Kaltenberg Brewery, and the Warsteiner Dunkel. Interestingly, the Kaltenberg Brewery, owned by the descendants of the Bavarian royal family of Wittelsbach, is still one of the leaders of German brewing, both in Europe and the USA. How could it be otherwise, since the founder of the dynasty, Prince Leopold, was precisely the author of the legendary Bavarian law on the purity of beer of 1516, the model for which was the dark lager from his own brewery, Dunkel, which was brewed in the family castle of Kaltenberg.

It should be noted that currently some brewers use the prefix Dunkel to designate dark beer, which is brewed in different variants. For example, Dunkelweizen is a dark wheat beer that uses a special dark malt that distinguishes it from white wheat weiss.

11) Dunnbier and Erntebier– these are types of Leichtbier, that is, light beer with a low alcohol content (up to 3.2%). This beer, called Light throughout the world, is brewed from a weak wort with a low sugar content.

12) Einfachbier. Einfachbier is a German tax category for beer. This includes any type of beer produced in Germany that is stronger than non-alcoholic (Alkoholfrei) but less strong than light (Leichtbier).

13) Eisbier brewed similarly to Eisbock using low temperature. At the end of the fermentation process, the lager is cooled to a temperature of -4 and filtered. Having lost some of the water and thereby increasing the alcohol concentration (up to 5%), such beer has its target category of club youth.

14) Oktoberfestbier-Märzen Only Munich breweries have the right to brew. All others must be labeled as Oktoberfest-style brews. Contrary to its name, Oktoberfestbier is usually brewed not in the fall, but in the summer, sometimes in March, just like Märzen. This way the beer ages well, about four to eight weeks. Märzen has a deep amber color and an alcohol content of 5-6%. The modern Oktoberfestbier was first introduced in 1871, by the Spaten brewery (one of the owners of which invented the style. As I wrote above, before the scientific era of brewing (before the 19th century), in Bavaria beer was brewed only in spring and autumn, in order to avoid the spread of bacteria, although scientifically the existence of microorganisms was not discovered at that time, but beer brewed in the summer quickly deteriorated and lost its taste. This is how the Bavarian style Märzen, that is, March, appeared, which served as the basis for the beer brewed on the occasion of the wedding of Prince Ludwig of Bavaria on October 12, 1810. and Princess Theresa of Saxony, where, in fact, the noisiest holiday and the most grandiose world party came from -

16) Helles (Hell, Helles Lager(bier), Export Helles, Urhelles, Urtyp-Helles, Edelhelles, Spezial Helles,). Helles is a traditional Bavarian pale lager that is now brewed in many variations by different brewers. Interestingly, it was also invented as “Vienna Lager” at the Munich Spaten brewery. The Bavarians considered the main competitor to their Helles, introduced in 1895, to be Pils from Bohemia (Czech Republic). Helles has a balanced malt flavor, not as aggressive as Czech and German pilsners. Alcohol content ranges from 4.7 to 5.4%. Helles has its own Helles Bock, also called Maibock, which should not be confused with Bockbier. Helles Bock is a stronger and more aromatic lager than regular Helles.

17) Kellerbier (Zoigl(bier), Zwickelbier) An unfiltered lager flavored with certain types of Bavarian hops and brewed with Munich-type malt. Kellerbiers vary in strength, but most often 5-5.3%.

Classic Kellerbier is fermented in open tanks.

A more clarified and attenuated (up to 5% alcohol content) and less hopped version of Kellerbier is Zoiglbier. Zeuglbier is brewed with caramel malts, resulting in a lighter color and richer flavor. Zeuglbier is brewed with hops from the Bavarian region of Hallertau.

Zwickelbier is also a weaker, darker version of Kellerbier with less hops. The end of the Zwiklbier fermentation process takes place in closed tanks or helmets, unlike the classic Kellerbier. Also, Zviklbier is not aged as long as its classic ancestor. Alcohol content up to 5%. Due to the lower hop content, which is known to protect beer from aging, Zwicklbier has a shorter shelf life and consumption.

All Kellerbiers are unfiltered and unpasteurized. Well-known manufacturer Kellerbier is the St. Georgen Brau brewery (http://www.kellerbier.de/).

18) Kölsch– Kölsch is the German version of the British pale ale. And, as the name suggests, it is brewed in Cologne, just 44 kilometers from its centuries-old rival, Altbier from Düsseldorf. Kölsch, like Altbier, is brewed using special yeast, which ferments at low temperatures. Served in special 0.2l glasses. Thus, for five hundred years now, Kölsch, Altbier and Weiss have held the line in the land of lagers - Germany. It is interesting that in the 17th century, when Bavaria completely switched to bottom-fermented beer, Cologne, on the contrary, decided that it was necessary to continue brewing traditional top-fermented beer, which was officially legalized. The fact is that the warm climate of Cologne was not suitable for brewing lager-type beer, the fermentation of which occurs at lower temperatures. Therefore, it makes perfect sense to brew with top yeasts, which occurs at higher temperatures. A significant difference between Kölsch and British pale ale and Altbier is the use of only one type of pale Pils malt. More about Kölschach

19)Kräusen — Kreusen, a unique German bottom-fermented beer made by blending unaged "young" beer with well-aged lager. The resulting beer has a gravity of 11 to 12% and a low alcohol content of 4 to 5%.

20) Landbier Landbier is an umbrella term for everyday German beer, which is brewed in hundreds of breweries throughout Germany. Most often, such beer is light, although dark is also available. It can be either filtered or unfiltered, with an alcohol content of 4.8 to 5.3%.

21) Latzenbier– Lazenbier, a darker and stronger version of Altbier. Developed at Brauhaus Schumacher in Düsseldorf and brewed twice a year. Alcohol content is about 5.5%.

22) Leichtbier. Leichtbier is a general category of lighter, less strong regular beer, with an alcohol content of up to 3.5%.

23) Maibock– Maibock is a Bavarian strong golden lager, a subspecies of Helles. Brewed from pale malt and aromatic hops.

24) Malzbier (Kraftbier, Nährbier)– Malzbier is a malt drink with a low alcohol content (up to 0.5%). Malzbier is mostly dark and sweet. Most often brewed as an ale rather than a lager. Often mixed with regular ales or lagers, and with the addition of lemon juice.

25) Radlermass (Alsterwasser, Radler, Alster)- This is a mixture of light lager and lemonade, in a 50/50 ratio.

The history of the creation of the radler is connected with the following legend.

To the enterprising Franz Xaver Kugler, who successfully served builders working on railway, tourists and cyclists began to visit more and more often. Once, having heard that a massive “invasion” of 13 thousand (!) cycling enthusiasts was planned for the coming Sunday, Kugler grabbed his head: he did not have that much beer.

Without being confused, he diluted the foaming beer... with lemonade, explaining his actions with personal concern for sports-minded citizens: so that they got home safe and sound... The cyclists' delight knew no bounds!

26) Rauchbier (Bamberger Rauchbier). To produce modern Rauchbier, pils malt and malt smoked over an open fire are mixed using medieval technology. Although some brewers brew smoked beer entirely from fire-smoked malt. To balance the balance between smokiness and maltiness, many brewers use higher hop contents. One of the best Rauchbiers is brewed by the Bamberg brewery Trum KG (Schlenkerla).

27) Roggenbier. Rogenbier is a rye ale or lager that is brewed using a mixture of barley malt, wheat malt and rye malt. Some modern Rogbiers are filtered, while unfiltered ones are considered more authentic, such as those from Paulaner. The alcohol content is 5.3%.

28) Russ. A 50/50 mixture of Weissbier and lemonade.

29) Schwarzbier (Schwarzpils, Schwarzes Pils)– dark beer of medium body, malty taste and notes of coffee, chocolate or vanilla. Alcohol content from 3.5 to 5%. Schwarzbier is considered a darker version of Dunkel. Kloster Mönchshof Schwarzbier and Köstritzer Schwarzbier are the most famous modern representatives of this style.

30) Steinbier. Steinbier or "stone" beer is a relic of the ancient era of brewing, when the wort was heated to the desired temperature using hot stones placed directly into the vat. Naturally, the stones interacted with the wort, giving the finished beer an original flavor. The stones, boiled with wort, were then used to ferment beer. Steinbiers used to be brewed like ales, but now they are all brewed lager style. The most famous modern Steinbier is the Rauchenfelser Steinbier.

31) Stick Alt. Like Latzenbier, a stronger and darker version of Altbier. Stikt Alt is brewed by the Düsseldorf Brahaus Uerige. This Shtike contains about 5.5% alcohol, compared to 4.7 – 4.9% for a regular Altbier. Sticke is brewed twice a year - in January and October.

32) Weihnachtsbier is a Bavarian seasonal winter (Christmas) speciality. Weinachtsbier contains between 6 and 8% alcohol. Sometimes it is called Weihnachtsbockbier, Festbier, Starkbier.

33) Weissbier, Hefeweizen, Weizenbier, Weisse, Wheat Ale. The most common and famous German beer. Brewed using ale yeast and wheat malt (wheat malt content must be at least 50%). Some Weiss are made with additional fermentation (fermentation) in a bottle, tank or keg. Wheat filtered Weiss is called Kristallweizen.

Weizenbock is a stronger version of unfiltered weizen (hefeweizen). Typically, Weizenbock is brewed using 60–70% wheat malt, supplemented with Pils, Vienna or Munich malts.

34) Weissbierpils (WeiPi)- This is the youngest invention of Bavarian brewers. For the first time, a mixture of the most popular German types - Weiss and Pils - was presented to the public in 2005 by brewer Hubert Brandl. VaiPi is mixed from Pils and Weiss during the fermentation process and contains about 5.2% alcohol. Under Brundle's license, 11 German breweries brew WeiPi.