HAVE GERMAN WILL TRAVEL Getranke
Was trinken die Deutschen? das Bier, die Biere
type of beer: die Bierart, die Bierarten bottom-fermented beers: untergarige Biere
bottom-fermented (beer usually drunk in Germany and anywhere else) Vollbier types • Lager beer ("ein Bier") • Export beer (,,ein Ex", ,,ein Export" • Pilsener (,,ein Pils", Pilsener Brauart)
Miinchener. The internationally-accepted Bock. A strong bottom-fermented beer name for a dark-brown, bottom-fermented originating from Lower Saxony, but now beer which is malty without being exces more strongly associated with Munich. sively sweet. The name arises from the Most countries' bock is dark-brown in development of this style in Munich in the colour, but Germany has many paler second half of the 19th century. In its home examples. The style has seasonal associa city, such a beer would be specified as a tions, with the month of May (Maibock), dunkel, to distinguish it from the more and with autumn. Often labelled with a common golden-coloured belles. In either goat symbol. Bock means a male goat in colour Miinchener beers are still character various Germanic languages. Beer should ized b; their malty palate. Alcoholic con have a density of not less than 16-0 degrees tent by volume: 4·0--4·75 per cent. Dark Plato. Alcoholic content by volume: not Miincheners should be served at cellar less than 6·0 per cent. Serve at room temperatures. should be gently chilled. Helles temperature or lightly chilled, according to taste.
Vienna. An ;mber-coloured, bottom fermented beer of above-average stren,gth. Doppelbock. Extra-strong bottom The designation Vienna for this s~yle is _now fermented beer first brewed by Italian found only occasionally, notably 10 Laun monks in Bavaria. At least 200 examples ~ America. In Germany, Spain and some prnduced in Germany. By convention, other countries (though not Austria) a brand-names end in the suffix -ator. Their Vienna-type beer is known as a Miirzen. In density should not be less than 18·0 degre its home country, Vienna's traditional Plato, and may be as high as 28·0. Alcoho style is recalled by the spezial. Alcoholic content by volume: 7-5- 13·0 per cent. content by volume: 5· 5. Serve at cellar Serve at room temperature or lightly temperature. chilled, according to taste.
Dortmunder. A bottom-fermented beer Lager. All bottom-fermented beers are less well-hopped than a Pilsener but drier lagers. This is a generic term, though it is than a Miinchener. Slightly fuller in colour sometimes applied to the most basic than a Pilsener, and sometimes described as bottom-fermented brew produced by a a "blonde" beer. A lso known in Germany brewery. In Britain and the United States, as Export, though in Belgium this term the majority of lagers are very loose local indicates a beer of much lower density. The interpretations of the Pilsener style. Belgians and Dutch use the abbreviation Dorl when they imitate the German style. Alcoholic content by volume: more than 5·0 per cent. Serve gently chilled.