Roggenbier is a historical rye beer style that hails from Bavaria. Although it is rarely produced these days, it was commonly brewed before the introduction of the German Beer Purity Law in 1516. The law said that only water, barley, and hops might be used to brew beer, creating unfavorable conditions for rye beers, which mainly disappeared after that.
The style was reintroduced in Germany sometime in the 1980s. Although it is not available on a wider scale, some breweries offer it as a standard or a seasonal label. Roggenbier is a beer style in which malted rye is dominant or makes at least 50%.
Rye beers are typically dark and medium to full-bodied.
Kulmbacher Bier is brewed following centuries-old traditional brewing techniques. The first monastic brewery appeared in 1349, but it is believed that communal breweries existed before that. This local beer must be brewed under German Beer Purity Law (Reinheitsgebot), and it can only be made with malt, hops, yeast, and soft, locally-sourced spring water.
Various styles are available in Kulmbach, including Eisbock, Export, Pils, Festbier, and Hefeweizen. Kulmbacher Bier must be produced within the administrative borders of Kulmbach.
Maibock is a Bavarian lager style that first appeared as a special brew to celebrate the beginning of the garden season—hence the name Mai, which translates as May. Falling in the category of Bock styles, these golden to light amber beers usually have a medium body, clean and smooth malt flavors, and grainy, lightly toasted aromas with hints of spices and herbs.
They typically range from 6 to 8 % ABV, and they tend to be drier and have more pronounced hop flavors and aromas than other Bocks. Maibock is meant to be a transitional style that falls somewhere between rich winter brews and light summer versions.
Eisbock is the strongest beer style that falls in the category of bock beers (bockbier). This beer style is primarily brewed as doppelbock, but then it undergoes freeze distillation—in which the water is partially frozen and then removed.
The final result is a brew with more concentrated flavors and a higher concentration of alcohol. Most eisbock beers are clear, and they may range from red to dark brown. Although they always have high alcohol content, usually between 9 to 14% ABV, the alcohol should never be harsh or overpowering.
German Pilsner is a light, clean-tasting lager that was modeled on the namesake Czech variety. It is brewed from barley malt, and it typically has a flowery, herbal, and spicy hop bitterness that is balanced with a moderately malty backbone.
First brews that were branded as German Pilsner were introduced in the 1870s, and though pilsner as a style first appeared in the Czech city Plzeň (Pilsen), it was created by a Bavarian Josef Groll. It is generally said that a separate German version was perfected following WWII and the introduction of modern brewing techniques as well as using local hops.
Berliner Weisse is a wheat beer that is characterized by low alcohol content, sour flavor, and a light body. Most representatives of the style are soured with the use of lactic acid bacteria, which gives the beer its specific funky, tart, and fizzy character.
The origin of Berliner Weisse is unclear. Although there are several theories explaining its origin, the most probable claims that the style evolved from the now-extinct Breyhan or Broyhan beer from Hannover. Weisse was especially popular in the 19th century, and it is even said that when Napoleon encountered this beer style in Germany, he named it the Champagne of the north.
Dortmunder Export is a German beer style that was first brewed in the late 19th century. Named after the city where it originated, this beer style was modeled on pilsners, and it was primarily invented as a thirst-quenching brew for local industrial workers.
Dortmunder is a pale and clear lager that has a bitter base and a good balance of malty sweetness and hop flavors. These beers come off smooth and malty, but at the same time, they remain crisp, easy-drinking, and refreshing. They typically range from 5 to 6% ABV.
This beer is a symbol of Dortmund and has always been made from carefully selected ingredients. The beginning of brewing in Dortmund dates back to 1293, and throughout history, these beers were exported around the world. Dortmund beer is now produced by Dortmunder Actien Brauerei (DAB), which was founded in 1868, and it is exclusively made with Dortmund water and under German Purity Law.
Main beer styles include Export, Pilsener, light beer, and dark top-fermented Altbier.
Kölsch (the Low German name for Cologne) is a specialty beer brewed only in Cologne. A document known as the Kölsch Convention was signed in 1986 by the directors of two dozen Kölsch breweries, ensuring that Kölsch beer can only be brewed in Cologne and its surrounding area, and nowhere else in the world.
The guidelines stipulated that Kölsch is not only a type of beer, but also a designation of origin. They specify that true Kölsch beer is a pale yellow, clear, highly fermented, fully-rounded ale, brewed according to the German Beer Purity Law of 1516.
Rauchbier is a German beer style that is associated with Franconia and the city of Bamberg. Translated as smoked beer, the style is made with smoked malt, and it initially appeared in the 14th century. At the time, using smoked malt was the standard, but the invention of drum kiln, which allowed for the malt to be dried without the exposure to the open flame, became the preferred technique in the 1880s.
However, the tradition remained in Bamberg, where the brewers stuck to the old tradition of producing beers with distinctive smoky elements. Nowadays, the style is almost synonymous with two Bamberg-based breweries: Schlenkerla and Spezial. These amber lagers are usually clean and clear with medium hop bitterness, while the aromas and flavors include a combination of smoke and malt.
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