The Bavarian fifth season: Strong Beer Festival

The first thing to be said is that the Purity Law of 1516 insists that beer brewed in Germany can contain only water, malt, hops and yeast. Yet the result is a medley of highly complex aromas and tastes across an astonishing spectrum.

The second is the influence of changing seasons. In spring, when it’s still too cold to enjoy a stein outdoors in the beer garden, the beers of choice are bocks - Bockbier and Doppelbock: strong, malty and warming. These beers are produced in March, during the ‘Strong Beer Season’ (Starkbierzeit), a tradition begun by 17th century Paulaner monks brewing what they called ‘Holy Father Beer’ (Sankt Vater Bier).

In Lent, when fasting monks were only allowed liquids, this developed into a dark beer style called ‘Salvator’ that was ‘double’ strong (doppel). Salvator is still brewed today.



Further Information:

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