Our beer ABC
Beer is older than writing. It helped build pyramids, shortened medieval pilgrimages, and conquered entire countries. From A to Z – with plenty of flavour.
Top-fermented, English, fruity. The yeast works at the top, the flavour goes deep.
That warm, copper glow between pale and dark. A colour that promises caramel, toast, and just enough malt backbone to make things interesting.
Six points, two triangles. One represents fire, water, air – the other, malt, hops, water. The guild emblem of brewers and the central motif of our logo.
Part scientist, part artist, part philosopher. The person who turns grain and water into liquid gold – and knows exactly when to trust the recipe and when to trust their gut.
Brewed by hand, often in small batches. The answer to industrial uniformity.
A beer without character is like a conversation without substance.
The way it was meant to be served: fresh from the tap, with a perfect collar of foam and that unmistakable pub-glass sparkle.
Adding hops after fermentation. No bitterness, just aroma – citrus, pine, tropical fruit. The technique that gave modern IPAs their signature punch.
Aromatic compounds formed during fermentation. Responsible for notes of banana, apple, and pear in wheat beer.
During brewing, enzymes do the real work. They convert starch from the malt into fermentable sugar. Invisible, unspectacular, and absolutely crucial for whether you end up with beer in your glass – or just good intentions.
Yeast transforms sugar into alcohol and carbonation. The moment when wort becomes beer.
The perfect moment between keg and glass. When the head sits just right, the beer gleams, and you know: don’t rush this.
Or copper. Or deep, dark amber. Beer has more colour nuances than many a sunset. Simply beautiful.
The brewer’s measure of sugar content. Original gravity tells you what you started with; final gravity tells you where you ended up. The difference? That’s your alcohol.
The rebel among ingredients. Bitter, aromatic, sometimes edgy. Hops ensure beer isn’t just agreeable – it’s interesting.
The foam on top. Looks fluffy, makes a huge difference. A good head shows the beer was poured with care.
India Pale Ale. Heavily hopped so it would survive the 19th-century sea voyage to India.
Every beer begins with an idea. Sometimes grand, sometimes simple. “What if we tried this?” is the most beautiful sentence in the brew cellar. Right after “Cheers.”
Young beer – fresh from primary fermentation, before conditioning. Eager, unruly, not quite finished yet.
The Latin term for brewing rights. In 1040, the monastery of Weihenstephan received these rights from the city of Freising – the starting gun for the oldest still-operating brewery in the world.
The classic storage vessel. Some traditional German breweries still tap from 200-litre wooden casks called “Hirschen” at Oktoberfest. Unwieldy? Absolutely. Worth it? Every drop.
Top-fermented, pale, crisp. According to the Kölsch Convention of 1986, it may only be brewed in and around Cologne. Regional pride in liquid form.
Unassuming, clear, reliable. Lagers don’t try to impress – they just want to taste good. And they do.
Separating the wort from the spent grain. The solid remnants go off to farms as animal feed – nothing wasted.
Provides depth, warmth, and substance. Without malt, beer would be thin – in flavour and in character.
The moment when crushed malt meets hot water and the magic begins. Temperature, timing, intuition – this is where a beer’s body is born.
The aristocrats of the hop world: Saaz, Hallertau, Tettnang, Spalt. Subtle, refined, and the backbone of classic European lagers for centuries.
What you smell before you sip. Half the pleasure of a great beer happens before it ever touches your lips.
The measure of dissolved sugars before fermentation begins. An Oktoberfest beer needs at least 13.5 degrees Plato. Numbers that translate directly into flavour.
These famous words mark the tapping ceremony at Oktoberfest. Two strikes are considered masterful, five are embarrassing. The record stands at seventeen.
The British standard: 568 millilitres of fellowship. Order one, and you’re participating in centuries of pub tradition.
Beer played a role even in the construction of the Egyptian pyramids. Workers received daily beer as part of their provisions – nutritious, energy-rich, and often safer than water. Back then, beer was a staple food, not just an after-work drink.
The highest compliment for a session beer. Means you could happily drink several without your palate crying for mercy.
It reveals itself sip by sip.
The German Purity Law, in effect since 1516: barley, hops, water. Yeast was added later – unknown at the time.
After fermentation, beer isn’t finished yet. During the ripening phase, it calms down, rounds out, and finds its flavour.
Lower alcohol, higher drinkability. Designed for long afternoons and long conversations.
Dark as night, rich as velvet. Roasted barley gives coffee and chocolate notes – proof that beer can be as complex as wine.
The sediment that settles after fermentation: proteins, hop particles, dead yeast. The unglamorous leftovers of a beautiful process.
Beer isn’t old-fashioned – it’s centuries-proven.
Cloudy, full-bodied, flavourful. What the brewmaster tastes straight from the tank. Today, a style in its own right.
Beer originated around 6,000 years ago in Mesopotamia. Archaeologists even found evidence of a 13,000-year-old brewing site in Israel.
A beer with 11–16 percent original gravity. The most common category in Germany – what most people simply call “beer.”
Whether copper kettle, oak barrel, or stainless-steel tank – every container leaves its fingerprint on the final brew.
Requires at least 50 percent wheat malt and is brewed top-fermented. The yeast provides fruity aromas.
The oldest still-operating brewery in the world. Documented since 1040.
The Mexican lager whose name means “two X’s” – originally marking it as a special double-strength brew. Proof that brewing traditions travel.
Before a beer is bottled, the brewmaster samples it repeatedly. The “Zwickel” test at the tank is mandatory.
The silent co-author of every beer. The chosen strain decides whether a brew turns out fruity, spicy, or restrained. Two beers with identical ingredients can taste entirely different – all because of the yeast.
The oldest still-operating brewery in the US, founded in 1829 by a German immigrant. Some traditions travel well.
Unfiltered, full-bodied, savoury. The sample the brewmaster takes straight from the tank – now a style in its own right.
That tingle of anticipation when the glass arrives. The spark in the first sip. The quiet satisfaction of the last. Great beer isn’t just consumed – it’s felt.